Frecciarossa Sillery Oltrepo Pavese 2004: a white Pinot Noir from Italy

During my absence, Stephanie procured a number of interesting wines for up to taste this week (although she did dispatch a much anticipated Ridge Geyserville), including this white Pinot Nero (Noir) from Italy. As many readers may know, pinot noir is a major component of french Champangne, where the skins are removed after harvesting to produce a white wine. In fact, the French even make white Champagne entirely of Pinot Noir grapes, which they call Blanc de Noir (i.e., white from red). Stephanie was intrigued by this Italian wine, as I certainly would have been, and brought home a bottle.

To accompany the wine (many people have wine to accompany their meals, whereas here at Chez Harris-Buccafusco we have meals to accompany our wine) we sauteed red snapper fillets and served them with a basil, caper, tomato sauce and mashed potatos and green salad with heirloom tomatos on the side. The fish and wine were a lovely match. As Stephanie predicted, the wine tasted a bit like flat Champagne, but this did not detract from the experience. It had a nose reminiscent of the heftier bubblies, with hints of dough and yeast, and a crisp, slightly acidic finish. Although perhaps not as long and complex as a Champange might be, this was an excellent dry white wine suitable for any pairing where Champagne would be expected. It could also serve as a substitute for those who claim that the fizz in champagne gives them a headache, although this should not be understood to legitimate such sentiments. Who cares if it gives you a headache, it's Champagne!