The Grignolino, the “Anarchist and individualist” wine, as he defined it Luigi Veronelli, loved by King Umberto I who preferred it more than any other at his table, by Giovanni Lanza, president of the council from 1869 to 1873, who cultivated it in his vineyards, and also appreciated by Pope Francis, whose grandfather had a vineyard where he produced Grignolino, seeks redemption from the long times in which he was overshadowed by the great classic Piedmontese wines and aims at conquest of new markets.
The spring of Asti Monferrato wine events will see him as the protagonist a Grazzano Badoglio (Asti) for the first edition of «Grignolino, il Nobile Ribelle» on Saturday 26 and Sunday 27 March, an event promoted by the Italian Sommelier Association of Piedmont, with the delegations from Asti and Casale, supported by the Consorzio Barbera d'Asti and wines from Monferrato, by the Colline del Monferrato Casalese Consortium, by the Grignolino d'Asti Doc-Piemonte Doc Grignolino and Monferace Producers' Associations.
Appreciated by Veronelli, by King Umberto I and also by Pope Francis
«Among the many definitions that have been given to this vine throughout history - say Paolo Poncino and Daniele Guaschino, delegates to Ais Asti and Ais Casale - its noble elegance and his rebellious and anarchic character. Grignolino needed a voice and Ais picked up the call.
To give it to him will be the sommeliers of the two delegations who, at the tasting counters, will talk about grignolino in all its different nuances, they will tell about the territories and the different styles of winemaking and aging.
A little history to learn more about this fine wine. The first quote – recalls Lorenzo Tablino, Oenologist, ONAV Teacher since 1988, founding member and first President of SIVE – Italian Society of Viticulture and Enology – it is from the eighteenth century.
The "chiaretti" of the 600s in Piedmont were based on Grignolino
But, before the 700th century, the famous “chiaretti”, widespread between the 500th and 600th centuries throughout Piedmont, were probably based on Grignolino. Although it is originally from Monferrato, it was also present in Lombardy and Veneto. Perhaps the progenitor is the ancient barbesino or barbexinus, mentioned in the capitulary archives of Casale Monferrato of 1249. The etymological origin of “grignole“, however, is clear: in the local dialect it means grape seeds. This grape abounds. Cited in the past with various names: barbesino, arlandino, nebiolo rosato. In 1825, a scholar mentions Grignolino as a "Serbian grape"
Once particularly widespread in this area of Piedmont, it experienced a long period of oblivion in the 70s due to the fact that it is rather sensitive to diseases, and the yield is not very high,
Yet, in the 1969 "Dictionnaire des vins" under the heading "Grignolino" we read "One of the best Italian red wines, unfortunately difficult to find "original" as its production is much lower than the wine actually marketed".
But time finally gave him region. At a time when the market has been aiming for a few years now re-evaluate native vinesi Grignolino showed up at the appointment with his excellent credentials.
Ideal wine with sausages, roasts and fricassee
Fresh and elegant wine with a ruby red color with orange reflections, it is proposed with a vinous, fresh, persistent aroma with a note of peanuts, a dry elegant taste with a slightly bitter aftertaste. A great wine for the whole meal that should be served fresh from the cellar between 14 and 16°, ideal with sausages, roasts and stews, mixed Piedmontese fried food and fricassee and egg-based dishes.
All this can be verified during the two days of the Grazzano Badoglio event.
The catering part has been entrusted to Francesca Persano, better known as "Miss Dado" who currently manages the structure and Vimini, a restaurant in the center of Turin, which will create two menus, one of meat and one of fish, to offer the possibility just to eat and have a varied choice but also to experiment with the different possible combinations with Grignolino, a wine of great versatility.
During the event, Nicola Mancinone of the Confessionale Vermouth and Mix Bar, a barman who has been collaborating with the Asti Consortium for some time and is the official barman of the Vermouth Consortium, will propose some Grignolino based cocktails to bring even the most reluctant closer to this vine, giving it a new and alternative look.
