(core-TAY-see)
Synonyms: Cortese dell’ Astigliano, Fernanda bianca, Raverusto, Bianca Fernanda, Corteis, Cortese Bianca, Cortese Bianco, Cortese d’Asti, Courteis, Cortesi, Courteisa
Wine Name: Gavi, Gavi di Gavi, Colli Tortonese, Cortese, Cortese del Alto Monferatto, Bianco di Custoza
Background: Cortese is an acidic white grape from the Piedmont area of Italy, especially in the provinces of Alessandria and Asti. It is also grown in the more eastern areas of Lombardy and Verona. Cortese makes a light, citrusy white wine that goes well with seafood. Occasionally there are herbal notes and a distinct, elegant aftertaste. A frizzante version similar to Portugal’s Vinho Verde is also produced.
Classic Brands and Sources: Italy – Battistina, Bergaglio, Gian Piero Broglia, La Chiara, Chiarlo, La Guistiniana, F Martinetti, Pio Cesare, Marchesi di Barolo, San Pietro, La Scolca, Castello di Tassarola, Villa Sparina
Characteristics:
| Style #1 – Northern Italian style, dry
Body – medium (-) Acidity – medium (+) Sweetness – dry Tannins – low |
| Style #2 – Frizzante
Body – light Acidity – medium (+) Sweetness – dry Tannins – low |
Wine and food pairing guidelines:
Generally a light bodied white wine that goes well with acidic dishes
Foods and Entrees that usually pair:
Any seafood, shellfish especially with citrus sauces
Cheese Pairings:
Boursin herbed , Brick, Derby, Feta (sheep’s milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Cream , Neufchatel , Saint -Felicien (French cow’s milk cheese), Raclette, Pave Affinois
See also Appetizers that go with medium acidity-medium bodied white wines