Synonyms: Friulano, Tocai Friulano (formerly), Sauvignon Vert (France and Chile), Sauvignonasse, Zeleni Sauvignon or Jakot (Slovenia), Blanc doux, Cinquien, Istarski Tokay, Malaga, Mosler, Sauvignon de la Correze, Sauvignon gros, Sauvignon à gros grains, Sauvignonazz, Sauvignon vert, Tocai bianco, Tocai Italico, Tokai Italiano, Tokay, Trebbianello
Wine Name: Friulano (Italy), Sauvignonasse, Zeleni Sauvignon, or Jakot (Slovenia)
Background: Friulano is similar to but different than, a Sauvignon Blanc grape variety. It is used in the white wines of Friuli-Venezia Giulia, northeastern Italy and also in western Slovenia where it is called Sauvignonasse or Zeleni Sauvignon (meaning “Green Sauvignon”) or Jakot (effectively the word “Tokaji” backward). The key Slovenian growing region is Goriška, specifically Goriška Brda and Vipava Valley. In Italy, Friuli’s two most respected DOCs are Collio (officially Collio Goriziano o Collio) and Friuli Colli Orientali. Friulano is also found in Lombardy, at the southern end of Lake Garda and outside of Italy and Slovenia, it is planted in Chile, where it is called Sauvignonasse. Often there is confusion, as the variety is often mistaken for Sauvignon Blanc, with which it shares various characteristics.
These wines, usually varietal, are aromatic, lively and fruit-driven with notes of citrus and almond, and often a touch of minerality. Sometimes there will be a non distinct wildflower aroma and an herbal taste.
Classic Brands and Sources: Bastianich, Borgo Conventi, Borgo Magredo, Eugenio Collavini, Torre Rosazza, Mario Schiopetto, and Villa Russiz
|Style #1 – Friulano
Body – light to medium
Acidity – high
Sweetness – slight fruity
Tannins – low
Wine and food pairing guidelines:
Cool weather pairs with herbal, and fairly acidic dishes and sushi,
Foods and Entrees that usually pair:
Baked or sautéed fish/shellfish, grilled seafood, sushi, baked/roasted chicken, turkey or pork with any citrus flavorings, grilled white meats, light curry dishes, Mexican dishes, salsa, Tex-Mex or Thai dishes that are not high in capsaicin, salads, vegetable dishes
Boursin herbed (cool climate), Brick, Derby, Feta (sheep’s milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Cream (warm weather), Neufchatel , Saint -Felicien (French cow’s milk cheese), Raclette, Pave Affinois