TRENTINO – ALTO ADIGE
The split personalities of (Italian) Trentino seem to get on fine with the predominantly German Alto-Adige (Sud Tirol). Olive oil gives way to butter and more cheese in cooking and hearty soups, braises and meats (often smoked) are the go, but not without plenty of input from mushrooms, herbs and spices. Here the most important wines are whites which rival those of Friuli, and have a more minerally tighter, even severe nature. This contributes to many superb and tight renditions of a smorgasboard of varieties, including the Pinot’s, Bianco and Grigio, Traminer, Sauvignon, Riesling Italico, Moscato Giallo, Sylvaner, Muller Thurgau and more. The reds are, as expected, mostly light-medium and Pinot Noir seems the leader, followed by more (original) locals like Lagrein and Schiava.