Girolamo Dorigo Ribolla Gialla 2008 from Friuli.
I generally love the wines of Friuli, that region tucked up into the far northeastern corner of Italy, and especially that golden-yellow delight Ribolla, a grape that appears to be indigenous to Friuli, Slovenia and the slavic regions. This 2008 from the serious and determined Dorigo family, which has been on a thirty year campaign to improve their vineyards and their wines, is a wonderful example of the variety and the region.
Ribolla can be made in either a quick-drinking fresh style or in barriques for longer aging. I like both, but this fresh version was particularly successful with our apps and Dungeness Crab course. Since we serve our Dungeness as simply as possible to emphasize the delectable natural sweetness (steamed, cracked and served up for messy eating, and why bother with sauces when crab is this good?), the Ribolla Gialla, made in stainless steel, quickly fermented, and delivered right to the bottle without delay, was a perfect foil for the food.
The Dorigo has a delicious mouthwatering squirt of fresh lemon juice and zest, with refreshing acidity and a stony mineral layer underneath. Light and racy, it never overwhelms the crab and leaves the mouth fresh and ready for another sip or bite.
Rest of the post, along with photos (which I have never been able to post in this forum) on my blog here.
http://violentfermentation.blogspot.com/2009_12_01_archive.html