Posted By Joel on November 12, 2010

Scarbolo Pinot Grigio 2008
Scarbolo Pinot Grigio Ramato 2007
Scarbolo Merlot 2007

I consult my wrist watch: just enough time. Car keys in hand, I head out the door and exercise the Audi along a stretch of highway connecting me to the location where Valter Scarbolo is visiting in town.

During the time I could chat and taste with Valter, I discovered that, in addition to being a successful producer of Friulian wines and proprietor of a well known restaurant, Valter is a very neighborly sort of personality, a really nice guy, whose wines reflect equal home-spun charm.

Scarbolo harvests grapes by hand from vines grown in the terrain’s dark-red clay soil containing alluvial deposits and minerals. A breezy microclimate alternating cool (east) and warm (south) helps grapes to ripen slowly, balancing aroma and flavor. Thoughtful techniques in the vineyard and cellar – dense planting, low yields, careful vinification and ageing - are applied to preserve varietal character.

Scarbolo Pinot Grigio 2008

100% Pinot Grigio. 60% of the whole clusters are soft pressed immediately after harvesting. The remaining fruit is de-stemmed and left on the skins for a 24 hour cold maceration before pressing. Fermentation is carried out in controlled temperature stainless steel. The wine is aged on the lees in stainless steel for 6 months with frequent stirrings.

Tasting Notes / Impressions:

Straw yellow color with cinnamon highlights. On the nose, scents of apples, ginger, flowers, and minerals. Flavors of apricot, honey and bread crust on the palate. Finishes with a trace of mint. A well structured, table friendly wine.

Food Pairing Suggestions:

MEATS: pan-fried chicken, veal or pork cutlets with mushroom cream sauce; chicken sausages served with risotto or polenta; FISH: try cold salmon lox, capers, and slivered parsly served with buttered toast points; a great wine for sushi / maki, especially try with tuna; warm salmon with leek sauce; broiled scallops with crème fraiche and Belgian endive; classic mussels and frites; PASTA: tagliatelle or gnocchi with speck in saffron cream sauce; SOUPS: hearty soups like escarole and bean; VEGETARIAN: farfalle with walnut pesto and lemon zest; spinach and mushroom quiche; potato pancakes ! CHEESES: young cheeses
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Scarbolo Pinot Grigio Ramato 2007

This single vineyard Pinto Grigio is produced from 100% varietal of Scarbolo’s Mattia site, hand selected during three separate harvests. 50% of the fruit is de-stemmed and left with the skins for 4 days at controlled temperature and then separated from skins, half completing fermentation in oak tonneaux, half in stainless steel tanks. The other 50% of fruit sees a brief cold maceration and is then transferred to stainless steel tanks for fermentation. Aged on the lees in stainless steel and oak tonneaux for 14 months with frequent stirrings, and an additional 6 months of bottle ageing.

Tasting Notes / Impressions:

An absolutely gorgeous color of pale chestnut that seems illuminated by moonlight from within. On the nose, scents of stone fruits, mountain herb and cut grass. Purity of fruit, good weight and a creamy mouthfeel. Hints of ginger, almond, and spice on the finish.

Food Pairing Suggestions:

MEATS: roasted turkey or chicken; veal cutlet with tuna sauce; breaded pork cutlets with butter and sage; pan-fried Polish kielbasa; FISH: grilled tuna with carmelized onions; scallops with orange fig sauce; loved this wine with roasted eel maki cut rolls; cod fish steaks; EGGS: scrambled eggs with diced speck; PASTA: whole wheat rigatoni with walnut pesto; spaghetti with pesto and bread crumbs; Polish-style Pierogi dumplings filled with meat, cheese or potato; VEGETARIAN: Penne with asparagus tips, pine nuts and mascarpone cream sauce; pumpkin risotto; Cheeses: young cheeses; runny, less pungent French cheeses
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Scarbolo Merlot 2008

100% Merlot grown in vineyards just 2km from the winery. Fermentation is carried out in small French barriques with 3-4 manual punchdowns of the cap/s per day to extract color and sweet tannins. The wine is aged in small French barriques for 10 months followed by an additional 8 months of bottle ageing.

Tasting Notes / Impressions:

Deep ruby color with streaks of blueberry. Berry pie, herb, baker’s chocolate on the nose, transferring well to the palate, finishing with enjoyably balanced sweet tannins and spice.

Food Pairing Suggestions:

MEATS: a winner with roasted meats, consider roasted beef or veal; veal fricassee with mushrooms and vegetables; do try this wine with Beijing duck if you have the chance; rabbit simmered in mustard sauce; classic steak and frites; hearty meat stews; braised short ribs, and if you’re up for a unique pairing, try this wine with the Korean short ribs called “kalbi”; PASTA: rich oven- baked pasta like lasagne, try alternating layers of red and béchamel sauces; penne with mushrooms and sausages; rigatoni with shredded duck meat; stuffed pasta such as manicotti or ravioli; VEGETARIAN: seitan “bourguignon”; baked tempeh with mushrooms and garlic; CHEESES: medium aged cheeses
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Categories: $ (Under $25), Friuli, Wine
Tags: Merlot, Pinot