I just spent a few days in the Aosta Valley on vacation with my family. Wanting to try a dry white wine from the region, I am attracted to this bottle of white wine produced by IAR, Institut Agricole RĂ©gional of Aosta.
That’s right, we are talking about a product that is the result of training, experimentation and research (the Joseph Vaudan Winery is the one currently in use in the institute for educational and experimental purposes), and the labin analysis. In fact, everything is reported on the label: production area, production method from harvest to cellar, organoleptic notes and possible pairing. For my chemical background, this label is fantastic!
So let’s come to my analysis: this Perce Neige (“snowdrop flower”) – a blend of Sauvignon 80% and Viognier 20% – has a straw yellow color with silver reflections. On the nose I understand why it is called Perce Neige: an intense perfume of white mountain flowers, lime, acacia, boxwood flowers. In the mouth it has a marked acidity and a good minerality that invite you to a pleasant drink.
I tried it as an aperitif with Aosta Valley cheeses, but I would have no doubt about combining it with tasty fish dishes such as roasted or grilled fish.
Even the gnome in the picture agrees đŸ˜‰