There is an Italian deli and mini mart not far from my house that is an epically magical place to find all sorts of goodies you just can’t get elsewhere (besides Italy of course). Once a quarter or so, I head on over and spend more money than I should to get a few bottles of wine and the best cured meats in town. I was going to be doing some entertaining for the weekend and needed supplies. I decided to pick up a white wine for just me and the hubby for our Friday tradition in addition to my party items. I was making my “Cheater’s Chicken Saltimbocca” and wanted something with a lemony note to accentuate the sage in the dish. I was tired of the usual Pinot Grigio so I decided to go out on a limb and grab a Trebbiano. My husband and I had Trebbiano quite a few times in Italy and liked it; I recalled it being quite lemony. Trebbiano is a white grape popular worldwide and is most recognized for being a component of Cognac and also used to make Balsamic vinegar; the Italians do have several areas where they make wine out of it. It can be made into a dry wine or the classic Tuscan Vin Santo. I chose a Colle Secco Trebbiano D’Abruzzo to use in and serve with my dish.
The Colle Secco Trebbiano D’Abruzzo 2012 comes in at 13% alcohol. I have no information on the residual sugars or the exact grape composition. It is probably steel tank fermented and was bottled very young. I chilled the wine to about 55 degrees. The bottle was in great shape and I had no cork issues. Upon opening the wine, there was a slight aroma of minerals. The wine was a nice pale yellow.
The nose has a bit of bite to it indicating a fairly acidic wine. Its aroma is soft but clearly mineral with a side of sliced lemons. The first taste was a note of yellow plum, lemon, minerals, herbs (thyme flowers), and grasses. The finish was medium in length with only the mineral flavor sticking around for the duration. I found it wasn’t quite as juicy or pleasant as Pinot Grigio or a Sauvignon Blanc. It was also quite dry. With the chicken, the lemon notes really came to the forefront. The acid level for this dish was just right to clear the palette but it might overwhelm delicate dishes. After the wine had been open a little longer, the mineral character dominates the plum and lemon flavors.
The Colle Secco Trebbiano D’Abruzzo is a very straight forward dry wine that is easy to drink with the right pairing. I think it will go best with chicken dishes or perhaps vegetarian pasta that has a lot of herbs. On the standard Wine Spectator scale, I’d give it an 85. It’s pleasant to drink but it’s very simple and lacking in aroma. I’m also not sure I would drink it by itself because of the acid level which brings down its score a bit in my estimation. I will, however, buy this wine again to go with this particular dish.
PS. Is it bad that every time I write the name of this wine I think of this?