Posted By Joel on November 6, 2009

Bisson Bianchetta Genovese “U Pastine” Golfo Del Tigullio 2007, DOC

I’ve written before that beauty doesn’t always arrive to great fanfare and announcement. I find this especially true of wine. Wines often reveal their beauty slowly: gradual, unhurried, nonchalant as in the grandest of seductions.

Bisson’s Bianchetta Genovese will not arrive to the sound of trumpets. Its demure nature is part of its beauty. Stay where you are… you are about the meet an unusually captivating dinner partner.

Bisson was established in 1978 by Pierluigi Lugano whose passion for the wines of the Ligurian coast fueled ambition: Pierluigi didn’t inherit a grand and noble estate – he began trading wine on a small scale, became a successful merchant and eventually an equally successful winemaker and land owner.

That Pierluigi has passion to fuel ambition is a good thing: cultivating the steep, stony slopes of Liguria’s coastline would be no easy day at the beach. Vineyard operations are carried out by hand as machinery in this environment is most difficult. In any case, Pierluigi, advocating the “great wines are made in the vineyard” philosophy, would probably opt to do it all by hand anyway.

Known as “U Pastine” - local dialect indicating a special product - Bisson’s Bianchetta Genovese is made from northwestern Italy’s rare Bianchetta Genovese varietal (sometimes aka Albarola) and is fermented in stainless steel.

I’ve promised you a captivating dinner partner:

Tasting Notes / Impressions:

At table, pale gold in color, the wine is quiet at first. Wait moments, minutes, it’s not important. Aromas of apple, pear, and field flowers will find you soon enough with depth beyond the usual expressions. Then, summer hay, fresh and clean – and a micro-second of sea salted time passes. In the mouth, an immediate sensation of richness opens up to a broad mid-palate of apple, pear, and almond. In-mouth aromas of coastal pine and fennel. Nicely focused, good minerality and acidity.

Food Pairing Suggestions:

Saltwater fish and seafood stews are super first choices for pairing this wine. Similarly, spaghetti with fish or seafood in a light, red, garlicky sauce will work well, too. I also suggest you consider this wine paired to basil pesto: pasta al pesto, perhaps, or a small bit of pesto as added flavoring to the fish / seafood stews. Another excellent option: seafood risotto. As a side dish to one of the above paired with the wine, you might consider serving a simple fennel salad with fresh orange wedges, dressed with olive oil and salt.

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Categories: $ (Under $25), Liguria, Wine
Tags: Bianchetta