Macerated Wine at Its Finest: Foradori’s Pinot Grigio Fuoripista 2016

Pinot Grigio Fuoripista Foradori 2016: an excellent macerated wine made in amphorae

We hear a lot about making wine in amphorae and letting it sit on the skins for a long time; it’s all the rage right now.

But if we talk about cellars such as Foradori, which has been using it with awareness and criteria for years, then tasting a wine born in an amphora becomes a pleasure.

The 2016 Pinot Grigio Fuoripista Foradori in question is a beautiful, rough-looking wine with a beautiful pink color that comes from 8 months of maceration on the skins.

But don’t think of a rude and outrageously tannic wine; maceration in the amphorae is slow and allows the skins to release aromas and flavors slowly, in a sweet way.

The wine is strong, savory, and decisive. It is very different from the typical “conventional” productions of Alto Adige and Friuli, which have been making Pinot Grigio with flowers and salt for years.

And in fact, as with all orange wines, a separate classification is needed. Some think that only macerated wines are able to fully express the true aromatic potential of the vine.

Maybe they are right or maybe not, but the fact is that this Pinot Grigio Fuoripista Foradori is splendid for its grit and personality. Do not expect a soft and docile wine; in fact, it is quite the opposite!

The bouquet of Pinot Grigio Fuoripista Foradori

A complex, sharp, and sometimes ethereal nose with rhubarb, resin, pine, licorice, quince, and numerous withered yellow flowers The fruit is sharp and severe, inlaid with mineral notes and caramelized citrus returns. Overall, it is elegant, austere, and has great depth. Stunning persistence.

The flavor of Pinot Grigio Fuoripista Foradori

In the mouth, it is full, sharp, and with palpable tannic thickness; it is not a light wine and very easy to read, but it is declined with elegance, without smudges, oxidations, or sharp edges.

The structure is large but always played down by savory returns. Crunchy pulp to bite. The finish is long, with returns of mint and cocoa. Of course, the vintage is 2016, and for such an ambitious and fully macerated wine, we can say that it is a little boy, just born.

With 4-5 years, every corner will round off, and the acidity will be able to blend more deeply with the salt.

It is not an immediate wine; a minimum of preparation is needed; the consistency, both aromatic and gustatory thickness, is of a completely different kind compared to the golden and stylized Pinot Grigio to which we are accustomed; but it is an experience that every wine lover should do to taste the other side of the moon.

Let’s be honest. If we talk about Italian Pinot Grigio, Dario Princic’s is the point of reference that we have had in our glass for years, like a beacon in the night, and this one seems to be heading down the same path.

Perhaps it is still a touch too lemony, but with a couple of years, it will be able to develop an intriguing, evolved charm. Drunk now, it is still an excellent wine, not at its peak but always very pleasant.

Price

30 euros, a high price that reflects the care and quality of a wine that hides a long and painstaking process.

Food pairings

1. Mushroom Risotto – These two make a match that’s just as earthy and savory as a walk in the woods. The strong character of the wine can handle the richness of the risotto and the deep umami flavor of the mushrooms.
2. Grilled Seafood – Like the ocean waves and a warm breeze, grilled seafood and Pinot Grigio Fuoripista 2016 are a perfect match. The wine’s mineral notes and citrus returns play well with the charred flavors of shrimp, scallops, or octopus.
3. Aged Cheeses – This pairing is like two wise old sages sharing stories over a campfire. The sharp and zappy flavor of the wine complements the nuttiness and intense flavor of aged cheeses like Parmigiano-Reggiano, Pecorino di Moliterno, Stilton or Gouda.
4. Pork Dishes – Picture a heavyweight boxer punching above its weight, that’s what this pairing is like. The wine’s tannic thickness cuts through the fattiness of roasted or grilled pork dishes like pork loin or chops, creating an explosion of flavors in your mouth.
5. Spicy Thai or Indian Cuisine – Think of this pairing like a wild ride on a rollercoaster. The sweetness and complex nose of the wine balances out the heat and spiciness of Thai or Indian dishes like green curry or chicken tikka masala.