Fantinel Borgo Tesis Refosco 2015
Fantinel Borgo Tesis Refosco 2015
You’d pay
$28 full price
I could be
on your doorstep
by
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Why do we love this wine?
Fantinel is a highly respected winery in DOC Friuli Grave which is one of the shit-hottest wine regions in Italy. So if we threw you a new varietal from them, you wouldn’t ask many questions, would you? We wouldn’t throw it, though. I’m not particularly coordinated and this juice is not for spilling.
Profile
Black Cherry
Plum
Spice
Medium-bodied
Bright
Deep
Native to northern Italy and not reeeeally grown anywhere else, refosco is a truly Italian style of vino that the southern Europeans drink mostly with their olives, and their breads... and their pastas and their sauces. So that doesn’t really narrow it down. It’s medium-bodied and not unlike a cabernet in the way that you may feel a strong urge to talk over everyone at the dinner table after a few glasses. Chin chin mofos, this one’s for sharin’.
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Full price $28.00 from the winery on 31 July 2017.
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Wine Nerd Stuff
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Friuli-Venezia Giulia
- Vintage
- 2015
- Cellaring
- 2024
- Preservatives
- Sulphites
- Alcohol by Vol.
- 12.5%
- Closure
- Cork
- Bottle Vol
- 750mL
- Blend Info
- ―
- Serving Temp.
- 18.0°C
Region
Friuli-Venezia Giulia
Wines from this very Northeastern mouthful of a region are often just referred to as 'Fruili', it covers three distinct IGT (this stands for 'Idicazione Geografica Typica', possibly the sexiest Italian phrase there is, meaning 'we make whatever we want in this region subregions Alto Livenza, delle Venezie and Venezia Giulia, not to mention three DOCG and ELEVEN DOC regions. Pinot Grigio is the wine you'll most often see from here, under the IGT delle Venezie subregion. But don't box Fruili-Venezia Giulia in... its wines are as complex and diverse as its name.
Food Union
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Light Pasta
Rich Pasta
Rich Sauces
Gnocchi with Asparagus and Pancetta
Ingredients
- 1 package vacuum-packed gnocchi
- 60g (2oz) pancetta, cut into thin strips (about 1/2 cup)
- 1/4 cup thinly sliced shallots (spring onions)
- 1/2 kg (1 pound) asparagus, trimmed and cut into 2cm pieces
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shaved Parmesan cheese
Directions
- Cook gnocchi according to package directions. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.
- Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.
- Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.
Life Union
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...
Romantic dinner for two
Second bottle
Weeknight quaffer
Deejay Mofo
Good times drinking awesome wine with friends gets even better when we all start singing along...
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