Hauner Salina Bianco 2010
Posted By Joel on August 3, 2011
Hauner Salina Bianco 2010
Some say it’s the “make-up sex” that puts right a passionate argument between lovers.
Others say it’s the “make-up food” that goes a long way to getting it all good again 
This little story of reconciliation begins with hand-made Chinese dumplings, aka “jiao zi”, and a bottle of one of the year’s most memorable - and inexpensive - white wines.
First, the jiao zi:
It’s work to make these delectable bundles of taste, work on the level of making ravioli from scratch: dough is made, each dumpling skin rolled to the right shape and thickness, then stuffed with a hand-chopped ultrafine mixture of chives, napa cabbage, five spice tofu, ginger, egg and shrimp (classic jiao zi contains ground pork, too, though not five spice tofu).
The jiao zi are then cooked, boiled like ravioli, in fact, and served with a dipping sauce of soy sauce, vinegar, toasted sesame seeds, toasted scallion, cilantro, and red chili oil.
From what I know of Carlo Hauner senior – an artistic, multi-interest fellow who first arrived on the island of Salina in the Aeolian archipelago during the early ‘60’s – I suspect he would be rather amused to find a Hauner wine being served alongside a jiao zi peace-offering intended to adjust a difference of opinion. Come to think of it, Carlo junior - the son who took over the twenty hectare Hauner estate in the late ‘90”s after Carlo senior passed away - might also find it a bit of a novelty.
Brilliant gold in the glass, Hauner Salina Bianco scents of honey, lime and flowers are great counterpoint to the savory jiao zi aromas. The palate is rich with round flavors of apricot and delicious licks of seasalt. Crisp minerality testifies to the island’s volcanic pumice mineral rich soil.
Hauner Salina Bianco is produced from a blend of indigenous hand-harvested Cataratto and Inzolia in equal measure. Vineyards lie at an altitude 50-100m. Fermentation is carried out in stainless steel followed by 3 months of bottle refinement.
An insane value for under $12.00.
Hauner Salina Bianco 2010 will be extraordinary served with:
Seafood / fish served as entrees or in pasta or risotto; grilled vegetables; cold noodles in sesame sauce; fresh spring rolls; sushi / sashimi / maki; panzanella; salads featuring avocado ( guacomole ! ); fresh or young cheeses.
Related posts:
re: Wines under $15.00
PS: See the sensational photos of the island on Hauner website … you’ll understand the colors on the wine label.
About the author
Joel
Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel@vintrospective.com.Comments
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love the licks of sea salt! great find joel and nice pairing:)
Hellooooo Anna ! We all need to have a beach party in Sicily with plenty of Hauner Salina Bianco on hand ! Thanks for your comment and for stopping by Vintrospective… always good to know someone reads this stuff