Discover the Bold and Fragrant Pinot Grigio Dario Coos 2020: Review and Tasting Notes
The 2020 Pinot Grigio from the Dario Coos winery is an interesting, fragrant, well-structured wine that is very sapid and shows a good dose of courage.
It is not a macerated wine; it is a classic Pinot Grigio in an orange version, even if some coppery nuances appear in the glass. The aromas are then strong and not exactly pale white. They catch the nose with a spectacular mix of peach, vanilla, and marzipan, and the finish is almost peaty with a touch of smoke.
Nothing too extreme; it is always white with a beautiful straw yellow color, but perhaps in the future the winery will make the leap and switch to the dark side of Pinot Gris, and we will see some good ones.
How it is produced
Fairly advanced harvest at the end of September with hand picking. Spontaneous vinification in steel.
Organoleptic characteristics
The nose has a fast pace, power, and leaves no way out with ripe fruity notes, melons, dates, and an infinite plethora of flowers. Sweet spices, white chocolate, and cinnamon on the finish. All declined with precision, cleanliness, and incisiveness.
The palate is juicy and warm but has rhythm and a sharp push.
The pulp is a lot, thanks to the soils based on oceanic marl, the famous Friulian poche. Salt and citrus fruits chase each other, creating a whirlwind where layers of contrasting flavors are in good balance.
It won’t be the wine of life or the Pinot Grigio to be left in the cellar for a stratospheric evolution, but it does its job, it has substance, and it has a discreet personality.
Price
12 euros: an honest price for an honest wine without frills.
Food pairings
Seared Duck Breast with Cherry Port Sauce. The succulent and bold flavor of the duck breast will harmonize with the wine’s fragrant aroma, while the cherry port sauce adds a fruity complexity that pairs well with the wine’s contrasting flavors.
Lobster Linguine with Lemon Butter Sauce. The delicate sweetness of the lobster and the tangy lemon butter sauce complement the wine’s juicy and warm palate, creating a light and refreshing pairing that is perfect for a summer evening.
Pistachio-Crusted Halibut with Saffron Cream Sauce. The nutty crust of the halibut and the saffron cream sauce provide a rich and textured pairing that enhances the wine’s saltiness and citrus flavors.
Prosciutto-Wrapped Asparagus with Parmesan Cheese. The salty and savory prosciutto will play off the wine’s sweet spices and white chocolate notes, while the parmesan cheese adds a nutty complexity that pairs perfectly with the wine’s organoleptic characteristics.
