August 23rd- Cinque Terre DOC

In addition to being home to five picturesque fishing areas on the Italian Riviera in northwestern Italy, Cinque Terre (translated to ‘five lands’) also is a designated area to grow wine grapes. The vineyards in this area are on steep trellised slopes that require manual labor (and maybe a harness in some parts). If afraid of heights, a vineyard tour should be nixed from the travel itinerary in this area (so naturally, I’ve added it to mine!). The white grapes Bosco,  Albarola, and Vermentino are most commonly cultivated. These grapes are also used in white blends from Cinque Terre DOC. They are used in the making of the acclaimed dessert wine, Cinque Terre Sciacchertrà, as well. Bosco and Albarola are both native to this region. Bosco, the most planted white grape in the area, is up to 60% of blends by law. It adds richness to the lighter grapes, Albarola and Vermentino. Vermentino adds acidity as well as pronounced aromas of citrus fruit, stone fruit and floral character. 

This week, I drank a bottle of 2020 Sassarini Cinque Terre DOC. This wine is a blend of Bosco (at least 40%), Albarola, and Vermentino in unspecified amounts. According to the winery website, the grapes are grown in Cinque Terre National Park, the smallest national park in Italy. This wine is a medium lemon color with miniscule bubbles that cling to the glass. Aromas of white flowers, rising bread dough, herbaceous notes, white grapefruit, and a subtle hint of cool mint combine on the nose. The textural components of this dry, moderate alcohol wine with significant acidity were pleasant and unsurprising. It was fuller bodied than I anticipated, which was aided by battonage. Battonage is the process of stirring wines that are aging on fine lees (dead yeast cells). Battonage provides more texture and increases flavor complexity by adding bread notes to the final product. These bready notes combine with lemon balm, nettle, ripe white grapefruit, white gummy bears, and wet stone on the palate. The flavors combine to create a fascinating and delicious wine that takes its time fading away. The savory components would be fantastic when paired with the light fresh seafoods of this region, such as anchovies.  

-TheLooseTannin