The grassy notes of this Italian Sauvignon Blanc pair beautifully with seared sea scallops over avocado puree (essentially ripe avocado, fresh herbs, shallot, tarragon vinegar, chicken stock, crème fraîche, cayenne, salt and pepper whirred together in a food processor or immersion blender). The Parusso Langhe Bianco 2011 also shines with a pre-dinner snack of Toma Piemontese, a mildly salty, semi-soft cow’s-milk cheese that’s made in the same region.
I was looking for a wine that said “spring.” That is, a white wine that was fresh and bright — and maybe a bit grassy — but not overly acidic or astringent. As it’s not yet summer, I still wanted the wine to have some weight, but didn’t want that weight to come from oak. The Parusso Langhe Bianco 2011 completely fits the bill. I love the way this wine straddles both Old and New World styles, with citrus and vanilla flavors and aromas that might remind you of California Sauvignon Blanc, but notes of white flowers, cream, and even warm spices that place it squarely in Piedmont.
Brother and sister team Marco and Tiziana Parusso are more known for the Nebbiolo-based red wines they make on their family's Barolo estate. Yet these fourth-generation winemakers lavish equal attention on production of their Langhe Bianco. This wine is prduced from 100%, estate-grown Sauvignon Blanc, and it is no less precise, elegant or nuanced than their reds. The Parusso estate is bordered by the Castiglione Falletto and Monforte d'Alba communes of Piedmont. According to their importer, Regal Wine Imports, the Parussos make wine "with great enthusiasm and analytical precision," and Marco Parusso has sometimes been described as the most adventurous winemaker in the region. Though not quite certified organic, the Parussos aim for reduced impact on the environment - and it shows in wines of remarkable vibrancy.