On the one hand we have a region of Italy, specifically Northern Italy, specifically an area, the Trento DOC, specifically an autochthonous white grape variety: the Nosiola.
On the other hand we have Central America, specifically Mexico, specifically guacamole: the famous green sauce made with avocado and lime.
Nosiola is a grape variety that risked disappearing due to some cultivation difficulties, late ripening, production not always guaranteed, but thanks to the dedication of some growers, it has come back in the last decade giving wines with excellent quality results, both for white wines for immediate consumption and for dessert wines such as Vin Santo Trentino DOC.
Nosiola, or “nocciola” (hazelnut) like the color of the grape skins, as well as its slightly bitter taste that leaves in the mouth. And in particular this Nosiola Trentino DOC of Cantine Lavis has a pale straw yellow color; its flavor is characterized by a delicate bouquet of acacia flowers but also of light orange, extremely delicate. In the mouth dry, bitter and a hint of almond , fresh, very fresh, a well-balanced acidity that invites to drink it.
I found it perfect for an aperitif with corn chips and the adorable Mexican sauce, rigorously home-made: the saltiness of the chips and the bitter of coriander, the acidity of the lime and the softness of the avocado given by the guacamole get married incredibly well with Nosiola.
It is always fascinating and surprising me how a wine and a food which are about 10,000 kilometers away can express such harmony: I don’t know if it would be the same if we had a guy from Trentino with a Mexican one, but who knows: maybe around a table … for an aperitif … who knows!