We began with Friuli's calling card-a grape also known by the name Tocai...Friulano. Both wineries presented their 2010 vintage of Colli Orientali del Friuli DOC Friulano. D'Agostino's challenge was to find the perfect appetizer that would pair well with both wines which though the same vintage and grape, showed represented Friulano in their own style. D'Agostino went with an appetizer of prosciutto di San Daniele and a cantelope gazpacho...
Tenuta Angoris then presented their blend of Friulano, Sauvignon, and Malvasia...Colli DOC Bianco 2010.
Adriano Gigante, instead decided to present another Friulano but this time from the wineries historic vineyard with vines that are at least 70 years old...Colli Orientali del Friuli DOC Friulano Vigneto Storico 2010. Our table then discussed which went better with the second appetizer, layers of mozzarella and green peppers and fish with tomato water and hazelnut oil.
Now time for the wines to be served with our first course.
A Colli Orientale del Friuli DOC Sauvignon 2010 from Adriano Gigante and Tenuta di Angoris's A Colli Orientale del Friuli DOC Bianco Spiule 2009. This white was a blend of two international grape varietals, Ribolla Gialla and Chardonnay, as well as Friulano.
Which paired better with D'Agostino's orecchiette with asparagas and cicoli?
It depended on who you asked. In fact, I had the golden ticket, because at my table, I could listen to AIS Napoli Delegate Tommaso Luongo give his opinions and observations along with journalist Monica Piscitelli, Veritas's owner Stefano Giancotti as well as the wineries themselves. I soaked in them all we moved on to the next course's wines.
Since the chef decided to serve beef with a pizzaiola sauce and with an 'open' potato gateau, the wineries presented two reds. Adriano Gigante a Pignolo DOC 2004 and Tenuta di Angoris with their Refosco DOC 2009.
Dessert? We were ready. We made sure we were. Because each winery brought their Picolit DOCG...Dessert wines which are the product of this very unique white Italian grape. We had two vintages to taste and meditate on, Adriano Gigante with their 2006 and Tenuta di Angoris and their 2007.
Two Picolits to meditate and pair with D'Agostino's dessert that had everyone hoping for an extra spoonfull or two-a glass of white chocolate cream with a crunchy burnt sugar topping and wild berry sauce underneath. Along with a plate of small pastries, our evening had come to an end.
An end to my dinner with a Friulano, but a beginning of a sparkling interest in this territory and the wines that are produced there.