Fiano

Origin: Ancient variety that is said to trace back to ancient Roman times, grown mainly in southern Italy in the region of Campania. Not to be confused with Fiano Aromatico, which is now known as Minutolo to prevent confusion

Grown: Italy (Campania, Puglia, Molise and Sicily), up and coming in Australia and newly planted in Argentina

Climate: Warm Mediterranean

Soil: Volcanic soil, for Fiano the soil is considered very important

Viticulture: Naturally produces relatively low yields of small grapes with thick skin, ergo the generally flavoursome wines

Vinification: Generally made into dry wines, but some sweet wines are also made, but the are rare. They are usually done by Passito method (drying the grapes)

Regional names to look for on label:

• Fiano di Avellino DOCG

General Personality:

• Colour: Straw

• Aromas: Green apple, pear, pineapple, honey and hazelnut, steel, minerals and sometimes a bit of a smoky tone

• Taste and Texture: Light to full bodied, sometimes a bit of a waxy consistency, good acidity, concentrated flavour

• Conclusion: Australia’s rising star and at the same time as ancient as they come. Fiano has stood the test of time and there is a reason for that, it is delicious! Maybe a bit of an acquired taste, with its intense flavour, but definitely a grape variety that you will see more of in the future. If nothing else because global warming is forcing winemakers into working with more heat resistant white grape varieties

• Future: A nice wine to be drunk young, but good examples can age a couple of years and as they grow older that floral honey tone develops into a complex nuttiness

Food pairings:

• General: Versatile! A wine to enjoy on its own or with food. Enough flavour to be interesting on its own, but at the same time a good structure and amazing acidity for pairing with food. If you are a meat eater and asked me for a white wine to go with pork, I would get you a bottle of Fiano. Another standard pairing seems to be Asian food, but if you go that way, stay away from anything spicy unless the wine has some residue sweetness (which it never has). As for us vegies out there we also have a lot of ideas to play with…

• Obvious pairing: Stuffed Aubergines
  Well, it is an Italian classic for a reason…. And you can never go wrong with a stuffed eggplant. Here is a simple recipe, but feel free to try another or experiment a bit, it is hard to wrong here. Some breadcrumbs, maybe some fake cheese, throw it into the oven and you are done. The acidity in Fiano caries the dish of beautifully, and there is something similar between the texture of Fiano and eggplants that makes it work seamlessly together

• On the wild side: Chicken burger with Italian style Salsa Verde
  If you are lazy or have a busy life you can just buy your chicken patty, or for that matter, make your own. Here is a good one for that, for a dinner party it is always fun to make your own. Add an Italian inspired Salsa Verde for a fun twist and enjoy how well the flavours of the green sauce matches the Fiano, while the acidity of the wine cuts through the crispy chicken burger