Cortese

(core-TAY-see)
Synonyms: Bianca Fernanda, Corteis, Cortese Bianca, Cortese Bianco, Cortese d’Asti, Cortese dell’Astigliano, Courteis, Cortesi, Courteisa, Fernanda Bianca, and Raverusto

Wine Name: Gavi, Gavi di Gavi, Colli Tortonese, Cortese, Cortese del Alto Monferatto, Bianco di Custoza

Background: Cortese is an acidic white grape from the Piedmont area of Italy, especially in the provinces of Alessandria and Asti. It is also grown in the more eastern areas of Lombardy and Verona. Cortese makes a light, citrusy white wine that goes well with seafood. Occasionally there are herbal notes and a distinct, elegant aftertaste. A frizzante version similar to Portugal’s Vinho Verde is also produced.

Classic Brands and Sources: Italy – Battistina, Bergaglio, Gian Piero Broglia, La Chiara, Chiarlo, La Guistiniana, F Martinetti, San Pietro, La Scolca, Castello di Tassarola, Villa Sparina

Characteristics:

Characteristics:

Style #1 – Northern Italian style, dry

Body – medium (-)

Acidity – medium (+)

Sweetness – dry

Tannins – low

Style #2 – Frizzante

Body – light

Acidity – medium (+)

Sweetness – dry

Tannins – low


Wine and food pairing guidelines:
Generally a light bodied white wine that goes well with acidic dishes

Foods and Entrees that usually pair:
Any seafood, shellfish especially with citrus sauces

Cheese Pairings:
Boursin herbed , Brick, Derby, Feta (sheep’s milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Cream , Neufchatel , Saint -Felicien (French cow’s milk cheese), Raclette, Pave Affinois