Gavi di Gavi: a guide to the perfect white wine for your summer
“A good wine is like a good film: it lasts an instant and leaves a taste of glory in your mouth. It is new with every sip and, as with films, it is born and reborn in every taster”
These are the words of Federico Fellini, the Italian director who made cinema history. I can only agree with his thoughts: every sip of wine brings new flavours and different sensations to your palate.
His quote reminds me of what Romina and Alessio of Cantina Luigi Tacchino always say: “Wine is alive: it is born, grows and matures”.
It takes time, dedication and care to bring to light “The Barolo of white wines” as Gavi di Gavi is called. Produced in only eleven municipalities in Piedmont, behind its name lies the uniqueness of the territory in which it is created.
But wait, let me tell you more.
In the hills of Piedmont
We are located in lower Piedmont, on the border with Liguria, surrounded by vineyards and wine cellars. Here, Piedmontese red wines, known throughout the world, are the stars. But here, in the midst of a sea of red vines, on a hill, he stands out: our Gavi DOCG, from the Cortese grape variety.
It is precisely its position that differentiates it from other wines. In fact, in this area the sea winds of Liguria and the fresh air of the Apennines mix together, giving it those great fresh and elegant scents that make it so unique.
However, it is not so easy to find Gavi, as its designation is closely linked to its belonging to a protected area, made up of eleven municipalities in Monferrato: Bosio, Capriata d’Orba, Carrosio, Francavilla Bisio, Gavi, Novi Ligure, Parodi Ligure, Pasturana, San Cristoforo, Serravalle Scrivia and Tassarolo.
But now you’re going to say to me: “What is this white wine doing in an area dominated by reds?”. You might think it was just a coincidence, but like every product of this beautiful country, its origin lies in the history of the land.
The lands of Gavi were in fact dominated by Genoese nobles who lived in the area. Their cuisine was based on fish, lean meats and vegetables, which did not go well with red wines. Fortunately, the cortese grape variety was already present in the area. The Genoese exploited it for culinary purposes, giving rise to the white Gavi.
Now that we have solved the mystery of its origins and its territory, however, let’s get down to business: it is time to taste a good glass of this wine by Luigi Tacchino! So paper and pen in hand, I am going to give you some suggestions on how to appreciate every nuance of this Piedmontese masterpiece.
How to taste Gavi di Gavi
It is well known that our senses never lie, and this is especially true when it comes to tasting Luigi Tacchino’s Gavi di Gavi.
The important thing, therefore, to be able to enjoy it at its best is to be able to notice the different nuances of taste without losing any of its wonderful characteristics.
First of all we start with the fundamental instrument: a nice medium-sized goblet. Once you have the glass in your hands, you can pour the wine, which must be at a temperature of 12°. So in this hot weather make room in your fridge, and keep the wine cool.
Can you sip it now? No, don’t rush, that time has not yet come, but it is time to let our senses work. Sight and smell are what will come into play first.
– To the eye you can notice its intense straw yellow colour, with golden hues, almost reminiscent of hay and the Piedmont countryside.
– On the nose it offers delicate scents ranging from grapefruit to pineapple and white flesh peach. A real breath of fruity sweetness.
Here we are finally at the fateful moment of tasting, and this is where the best part comes.
The sensation on the palate is pleasantly persistent and you can appreciate the perfect balance between savouriness and freshness. After lightly holding back a sip, all you have to do is enjoy it in relaxation.
But which culinary combinations does Luigi Tacchino’s Gavi di Gavi lend itself to?
What to pair Luigi Tacchino’s Gavi di Gavi wine with
Assuming that this white wine really does lend itself to the most varied dishes, from hors d’oeuvres to Asian cuisine via aperitifs, the combination that best brings out its characteristics is with fish dishes.
What could be better than a good barbecue on one of these summer evenings? Away with shellfish, molluscs, salmon and other fatty fish, because thanks to the excellent acidity of the wine, the flesh of the fish is balanced to perfection.
You’ll enjoy it!
– Until next time, With love!