Paolo Scavino Sorriso Langhe DOC 2019

Paolo Scavino Sorriso Langhe DOC is a fresh and vibrant white wine from Piedmont, Italy. Crafted from Chardonnay, Sauvignon Blanc, and Viognier, it offers aromas of citrus, white peach, and tropical fruits, with subtle floral notes. The palate is medium-bodied with crisp acidity, a silky texture, and a refreshing, mineral-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Fresh
Grape Varietal: Chardonnay, Sauvignon Blanc, Viognier
Tastes Like: Comparable to a Sauvignon Blanc blend, with citrus, green apple, and floral hints, finishing with refreshing acidity and a clean, crisp finish.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Sandy and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Paolo Scavino is a family-owned winery in Piedmont, Italy, celebrated for its dedication to producing refined and expressive wines. Sorriso Langhe DOC is a harmonious blend that captures the region's elegance and vibrancy.

Seafood: Grilled prawns, seared scallops, or seafood pasta.
Poultry: Lemon-herb roasted chicken or turkey breast.
Vegetarian: Asparagus risotto or roasted vegetable tart.
Meat: Light pork dishes or veal medallions.

Brie: Soft and creamy, balancing the wine's acidity.
Goat Cheese: Fresh and tangy, complementing the wine's minerality.
Pecorino: Salty and nutty, pairing beautifully with the wine.
Ricotta: Mild and creamy, enhancing the wine's fruity notes.

Asparagus Risotto

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened.
2. Add rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add stock, one ladle at a time, stirring until absorbed.
4. In the final 5 minutes of cooking, stir in chopped asparagus.
5. Once rice is creamy, stir in Parmesan. Season with salt and pepper.

Tip: Garnish with fresh herbs and additional Parmesan before serving.