In this, the second part of the series, we dive into the dizzying world of Monferrato. Moscato and barbera may reign, but it’s these multitudes of obscure and fascinating grape varieties that really keep wine geeks coming back for more.
I’d fallen in love with studying art history in high school and regretted, throughout college, that I’d chosen a different—seemingly more practical—route (at the time studying journalism still seemed like a splendid idea). Wine reminded me that I use my brain best when the subject concerns beauty.
As I was waiting for the wonderfully nice lady to finish wrapping up our prosciutto di Parma, our salami in olive oil with actual slices of white truffle, a delicious rice salad, some amazing stuffed peppers, and other wonderful stuff, I wandered towards some shelves where bottles of local wine stood. Nebbiolos, Barberas and Dolcettos by some good producers I knew, and some I didn’t, and also, to my great pleasure, some Freisa.