Vie di Romans Flors di Uis 2015
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Ideal with more elaborated seafood recipes, like lobster risotto or tuna tartar,and with any spicy dishes.
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Robert Parker's Wine Advocate
This bottle of 2015 Friuli Isonzo Flors di Uis spells out the full names of all the grapes used in this blend: Malvasia Istriana, Tocai Friulano and Riesling Renano, but really what you pick up here is the Riesling. It's hard to judge the quality of the other varieties as a result. At any rate, this wine is very fleshed out and well aged. It's really incredible what that one extra year of bottle aging has accomplished. It's a very nice vintage that is linear and direct, with floral and citrus scents along with that chemical note that only comes with age. Rating: 93+
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Wine Enthusiast
This focused white opens with alluring aromas of citrus, yellow stone fruit and a whiff of baking spice. Made with Malvasia Istriana, Friulano and Riesling Renano, the savory palate offers juicy peach, nectarine, apricot and ripe pear. It has a tangy lemon-drop finish.
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Wine Spectator
Spice and mandarin orange peel accents lead into this aromatic, light- to medium-bodied white. The silky palate boasts finely meshed flavors of pink grapefruit sorbet, stone, Thai basil and fleur de sel. Elegant and mouthwatering. Malvasia, Riesling and Friulano. Drink now through 2022.
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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.
In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla gialla and Malvasia Istriana.
Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which abutts Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.