- drink it well chilled
- goes nicely with various pasta dishes
- very good party wine, as it is medium in all respects, hence has wide appeal
- perfect for summer evenings
We have evolved a mildly complicated system for eating pasta here. In the past some of us have had strong prejudices against certain pasta sauces and in favour of certain others. Owing to stubbornness, or habit, and despite losing those prejudices, we continue to have our pasta in at least four different finishes whenever we do eat pasta. Whilst not entirely convenient, it does allow me to report that Prima Gusto pinot grigio / trebbiano 02004(synthetic closure) goes fairly well with a blue cheese and sweet pepper sauce, rather better with a basic olive oil, black pepper and parmesan, better again with a tomato and green olive (but mainly tomato, the olives are a token presence) sauce, and is only passable against strong cheddar / white sauce. All sauces were served over penne (thank goodness we don't have any more than four hobs on the cooker).
The Prima Gusto is a light to medium bodied dry white wine, with a lime-y, citrussy nose,and wet-pebbles, minerally palate, from the north east of Italy, and is mainly made from pinot grigio, which is called pinot gris in France, grauburgunder or ruländer in Germany, malvoisie in Switzerland (also in parts of France, although that hardly counts since the French also use malvoisie as a synonym for maccabéo, bourboulenc, clairette, torbato, and vermentino), pinot beurot in Burgundy, szürkebarát in Hungary,
Aaaanyway, to get back to the wine, it was a good match for the food, but really it went best with the beautiful summer evening. In fact I think it got an extra point because of it. Prima Gusto: 14-15/20.
This is my contribution to Wine Blogging Wednesday #10. You can read all about it here, thanks to Alice of My Adventures in the Breadbox.