It's time to rethink Italy's reputation for fine wineby Barry Smith / August 21, 2014 / Leave a comment
Published in September issue of Prospect Magazine
Trebbiano and Montepulciano d’Abruzzo have a reputation as simple wines, readily available on the supermarket shelf—the latter inky and purple, soft black fruit with hints of spice; rich in alcohol and highly suitable for tomato-based fare like pizza. In the case of the whites, Trebbiano produces thin, floral and slightly acidic wines. The French use it for making Cognac.
For years this has been my view of the wines of Abruzzo. They served to popularise Italian wines in the mass market but did nothing to enhance Italy’s reputation for fine wine. However, it is possible, now and then, to stumble across a wine so exceptional that one’s prejudices are banished and one’s view of a region transformed. That’s more likely to happen in the New World, or at the limits of extreme winemaking; less expected is to find one of these hidden gems lurking off the well-trodden paths of the Old World. But that is just what I found and it has changed my view of Trebbiano forever. No longer will I claim that this grape is used only to produce thousands of hectolitres of dull wine, or serve as the base wine in Cognac.
This unexpected bottle was offered to me by the sommelier as a bin-end wine at a smart London restaurant. Originally, I had been looking for a Chassagne Montrachet to accompany the sushi-fusion dishes. The rich and steely style of Chassagne works well with the oily fish, as the sommelier agreed, but she persuaded me to try something different—a wine she declared to be one of the best white wines she had tasted. She had my attention.