Tue 15 Jul 2008
Here’s an attractive white wine to match with fairly delicate or lighter fare, a vitello (or turkey) tonnato or blanquette, roasted
chicken, grilled trout or ham salad and deviled eggs.
Made in Piedmont from 100 percent cortese grapes, the Ca’Bianca Gavi 2006 is fermented and briefly aged in stainless steel, except for 20 percent made from over-ripe grapes in new French oak. The result is a Gavi that transcends the typical blandness of the grape with uncommon spiciness, notes of roasted lemon and lemon balm and hints of almonds and dried Mediterranean herbs. The wine is refreshingly crisp and vibrant and quite dry, though the texture offers some juiciness and moderate lushness. A few minutes in the glass bring up heady touches of jasmine and almond blossom, anise and limestone. Drink now through 2009. Very good+. About $17.
Imported by Frederick Wildman & Sons, New York.