Episode 427 of I’ll Drink to That! was released recently, and it features Gianluca Garofoli, who works with his family at the Garofoli winery in the Marche region of Italy. Garofoli makes several different bottlings of both Verdicchio and Montepulciano.
Verdicchio from the Marche may be somewhat under the radar for many drinkers, but Gianluca Garofoli explains in this interview why that may be set to change. Garofoli points out that a majority of Verdicchio plantings in the area are averaging thirty years of vine age, that the limestone rich soil of the Jesi zone produce wines that are appealing to those currently looking for definition on the palate, and that Verdicchio can give good quality at medium yields, which means that the price per bottle can be less. He also gives the sense that producers in the region, many of whom got their start as wineries in the 1980s and 1990s, have figured out what they are up to with the grape variety. Garofoli himself represents a winery that stretches back over a hundred years, and his discussion about the early days of the production, back in the mid-19th century, are pretty interesting. This was a winery that began by catering to an audience of religious travelers, as the facility was along a major pilgrimmage route through the area. As the customers have changed over time, so has the production, and one of the fascinating aspects of this interview is in the details about how the wine styles expected from the region have dramatically shifted from one era to the next. There is indeed a sense that history repeats itself, as Garofoli describes once prevalent types of wines from the Marche that are making a comeback in the market today. If you are looking for a historical overview that also blends in a lot of knowledge about how the wines of different times were actually made, this is the interview to go to.
Listen to the stream above, or check it out in iTunes, on Stitcher or check it out on YouTube.
I’ll Drink to That is the world’s most listened-to wine podcast, hosted by Levi Dalton. Levi has had a long career working as a sommelier in some of the most distinguished and acclaimed dining rooms in America. He has served wine to guests of Restaurant Daniel, Masa, and Alto, all in Manhattan. Levi has also contributed articles on wine themes to publications such as The Art of Eating, Wine & Spirits magazine, Bon Appetit online, and Eater NY. Check out his pictures on Instagram and follow him on Twitter: @leviopenswine
