On a warm summer evening, my wife and I were looking for a light, fruity white wine to go with an appetizer of grilled scallops over yellow watermelon slices. We were at Gisella, the new Italian restaurant in Aspen with an ambitious menu.
I spied a Pinot Grigio from Tenuta Anselmi. The only Anselmi I knew of was Roberto, in the Veneto, not Friuli, but the $9 price was right, at least compared to the other options on the by-the-glass list. It turned out to be a great choice—it had peach, tobacco and mineral flavors to go with the rich scallops and refreshing watermelon. It was nice to sip on its own, too, with a silky texture and a touch of spice against lively acidity. It definitely had more going for it than most Pinot Grigios.
Turns out the wine is from the Friuli Latisana DOC and a portion of it is fermented in large French oak barrels before being blended back into the fruity base wine. That was the source of the hint of spice, and probably contributed to the texture. I gave it 86 points, non-blind.
Roger Pastore — Palm Beach, Florida — August 21, 2009 2:06pm ET
Harvey Steiman — San Francisco, CA — August 21, 2009 4:39pm ET
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