Last week we featured an Italian red.
Fact: if I'm going to go for a red, it's usually going to be an Italian. Like my men. That's how I roll.
Now let's talk about the other side of the coin: Italian whites.
Once upon a time, a little town called Orvieto was founded in the middle of Italy—in a place known today as Umbria—by Etruscans.
Etruscans = before Romans = a very long time ago
Italians have been making the Orvieto blend for a long time, and Umbria's hilly climate, along with cellars cut into stone hills, made a wonderful place to make wine. With a nice, long, cool fermentation, Orvieto was known as a sweet blend for many moons. But just like sock hops and poodle skirts, in the 1960s and 1970s sweet wines went from de rigueur to don't please don't, and dry whites became all the rage. Thus the Orvieto blend got a changeup of grapes, its majority makeup going from the sweet Grechetto grape of yore to Trebbiano Toscano, catapulting the blend onto the dry spectrum, where it has remained ever since.
Wines. Pop music. Hemlines. They all vary with time, don't they?
This week, I got to try the Melini vineyard's Orvieto Classico 2012.
If you like Chardonnay, I think you're going to like this.
You can tell by its robust nose and golden straw color that this one's got a bit more body. This white's pretty dry, though gets sweeter the more you put away. Creamy with a touch of alcohol, the wine carries notes cantaloupe and apple blossom, along with a crisp, long finish.
This one's super affordable, folks: you can find it here for $7.99.
This should go nicely with a rich, creamy pasta (alfredo! carbonara! tortellini!), shellfish, goat cheese, or even prosciutto with melon.
P.S. for the history nerds: this vineyard has been around since 1705. And its founder, Adolpho Laborel Melini, used pasteurization in his winemaking 33 years before Louis Pasteur wrote about the process. What!