I've been on a melon kick lately. And also I've been dreaming about going back to Italy. A lot.
So I opened this golden Italian quaffer from Cinque Terre. And to my delight, it was filled with the same saltiness as the Ligurian ocean and a complex twang that reminded me of that addicting Tajin my fruit stand homie is always sprinkling on my fruit! As much as I miss the Italian Riviera, I love LA.
I drank three glasses and gorged on more crunchy, cold melon; summer couldn't have been riper for the picking.
This wine gets extended contact with the skin, and you know I'm all about that. Because when you leave a white wine in touch with its skins a little longer, it imparts mucho depth and texture to the wine.
There's a sexy richness to this white, but it's still as clean as that sweet Italian babe boarding a yacht, wearing no more than salt from the sea.
And it tastes just like her, too.
WINE: Bisson Marea, Liguria, Italy 2014
GRAPE: LOCALS ONLY: Bosco, Vermentino, Albarola
HOMETOWN: Cinque Terre, Italy. Liguria. Land of perfect everything, Slim Aarons style.
TASTES LIKE: This is no lightweight white. It's refreshing as a dip in those cool blue waters, but it has richness and depth - more like Sophia Loren than Taylor Swift. Think yellow melon, waxy citrus, flowers from some seaside town. Complex and lush with a crunchiness like that melon I've been slammin.
GOES DOWN EASY WITH: The best seafood I ever ate was in Liguria. I had prawns that were magical and tasted like créme brülee of the sea. Any of those briny flavors will dazzle with this one and highlight the deeper fruit flavors and complexity.
TELL YOUR FRIENDS: Not trying to be a jerk, but there's barely any of this left - 18 bottles total. But I couldn't keep it from you, that's just rude. So tell them you win - which is not rude, it's just true.
MAKE THIS: Watermelon Salad is a summer jam you should have on repeat. Easiest recipe ever, but I gave you a list of ingredients and instruction just in case, see below.
- 1 package baby arugula (5 oz)
- 8 cups 3/4-inch cubes seedless watermelon*
- 1 package feta cheese, crumbled (7 oz)
- 2 tablespoons aged balsamic vinegar - This is my favorite of all time, but you can cheat a little and buy a reduction or a glaze too...
- Squeeze of lemon juice
- Chopped basil
*watermelon is not hard to cut, but my brother was in awe when I dropped my technique on him. I'll share it with you in case you've been struggling, too: Slice melon in half, width-wise. Place cut side face down on the cutting board, then cut into slices. Lay slice on its side, trim rind off, then cube. Done.