To the average white wine drinker, Radikon, from the Friuli-Venezia Giulia region, will either come across as a delicious alternative or offensive imposter.
If you close your eyes, at first sip this wine drinks like a red, yet the nose has hints of apricot, more commonly associated with white varietal. I’m speaking specifically of the producer’s 2001 Ribolla Gialla, which when poured in a glass looks more like a cider than Italian white wine. It pairs well with meaty fishes or light meats for that matter.
The recommended serving temperature is 15 degrees Celsius, or room temperature, which equates to about 60 degrees Fahrenheit, a contrast to the typical 8 degrees Celsius, or chilled 48 degrees Fahrenheit. Like most whites that are meant to be drunk young, this one is able to age, and benefits from its years in the bottle.
The producer does not filter the wine, which explains the deep, cloudy color, and insists on superior vineyard maintenance to ensure the integrity of the grapes that go into the final product. He carefully prunes to ensure that maximum nutrients go to those grapes on the vine.
The result is a biodynamic, no sulphite-added wine that provides an atypical experience for the habitual white drinker. Biodynamic producers generally rely on the astronomical influenced calendar to plant and harvest, and believe in a holistic approach to caring for the vineyard, rather than relying on chemicals to kill off vineyard pests.
I’m generally loath to try white wines, particularly those from Italy and during this time of year. But perhaps the stars were aligned, and the night I ventured to taste Radikon and explored beyond my comfort zone, I discovered an amazing treat that I can’t help but think is worth trying for yourself.
Sometimes radical is delightful.
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