WTN: Italy from either end (Friuli and Sicily)

Betsy was in the city most of the day, so I was in charge of Sunday's dinner. I was in clean out fridge/freezer mode. We ended up with a slowcooker variation on coq au vin, turnips sauteed in butter and white wine, and an radicchio/pear salad with gorgonzola dolce. Dave, Betsy, and I sat down with both cooking wines:

2007 Bastianich Friulano
(used on turnips)
This was a weird and not really likable wine. Fairly low acid, a weird petrol note that might be ok with Riesling but seemed weird here on top of canned pear fruit. A sample tasted later while supercold it was a bit muted (and therefore more attractive). C

2008 Tenuta delle Terre Nere Etna Rosso
(used in chicken)
Fresh strawberry and raspberry fruits, lively acids, no apparent tannin. Lighter styled, some spice and herb. Not very long, but nice welterweight. B/B+

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.  

Dale - I just had a 2004 Bastianich Friulano at Lupa last week, and it was one of the most unpleasant white wines I've had - low acid and not much fruit. I almost thought it had low level TCA, but in the end decided it was an oxidative characteristic of the wine. We were sitting at the bar, and the bartender opened a fresh bottle for us to see if it was an improvement, and it was the same.