Australian Cortese wine regional and flavour profile
WHITE | LIGHT BODY
Cortese taste and aromas
Fresh fruit aromas of ripe grapefruit with zingy, juicy and crisp lemon and lime flavours and mineral touches.
Steely and dry on the palate, light bodied, with a long finish.
Cortese cellaring potential
Cortese should be drunk young and fresh, however exceptionally good quality wines can develop an intense honeyed richness with medium term ageing.
Facts about Cortese
- The name derives from Gavi, the town at the centre of its production zone, and Cortese, the local variety of grape from which it is exclusively made and whose existence is reported from the 17th century. The current style of production dates to 1876.
- A historical grape, Cortese is known for its extreme hardiness and high yields, and makes good quality wines.
Australian regions that produce Cortese
Cortese grown outside of its native region of Italy is almost unheard of, and the Southern Hemispheres only Cortese Vines reside in the Lost Valley Winery in Victoria.
Traditionally grown in the Piedmont region of Italy, Cortese is a minor grape that is used to make a dry white wine known as ‘Gavi’. Gavi is typically Italian, displaying a high acidity, neutral flavour and delicate aromas. Though Gavi is regarded as a simple wine, it is relatively expensive to buy do to the esteemed location of Piedmont’s as a viticultural region.
A few dedicated Italian producers have planted the grape in California, but only in very small numbers.
What food to pair with Cortese
Cortese makes a light, citrusy white wine with occasional herbal notes that goes well with seafood like lobster, crab and fresh oysters. Its herbal notes and elegant aftertaste perfectly compliment seafood.