TN: Very good Pigato


Last night Betsy made an Italian-influenced roasted fish stew (monkfish and clams), I thought a good time to open the 2006 Bruna "le Russeghine" Pigato.We had our first Pigato in Liguria last summer, and quite enjoyed. This was a bit of a richer bulkier version, lemon and peach fruit with a touch of anise. There's a real core of minerality, a very good wine and a very good match with the food. Sturdy, but not blocky. Develops some faint herb notes with time, and a hint of almonds (as I often get in Italian whites). Interesting and fun, will get more of this. Don't remember an Italian white I enjoyed more. A-/B +
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
Reply to
DaleW

DaleW ha scritto:
This sentence makes me very happy ;-) Luk
Reply to
Luk

, will
And if wasn't for you, I'd never have discovered Pigato! This held up well overnight, We ate at a very good Korean place (wine choices were red or white, and I didn't feel like beer). Had a glass of the Pigato last night, more almond nutty, but very good still.
Reply to
DaleW

So, Dale and Luk: is Pigato the same as Vermentino or isn't it? I've heard conflicting reports about this.
Mark Lipton
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alt.food.wine FAQ:  http://winefaq.hostexcellence.com
Reply to
Mark Lipton

Ah, most people in Liguria swear it is a separate grape variety, but honest folks like Luk probably think of it as a sub-variety, or a clone. A bit like Sangiovese Grosso with respect to Sangiovese...
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Mike Tommasi - Six Fours, France
email link http://www.tommasi.org/mymail
Reply to
Mike Tommasi

"Mike Tommasi" ha scritto nel messaggio news: snipped-for-privacy@mid.individual.net...
Perfect synthesis. In fact it is true that vermentino in the zone where "Le Russeghine" is produced has some particular and dinstinct characters. Luk
Reply to
Luk

But Luk, could this not be attributable to...
(scroll down...)
terroir !?
Might even sound good in genoese dialect... :-)
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Mike Tommasi - Six Fours, France
email link http://www.tommasi.org/mymail
Reply to
Mike Tommasi

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