Veneto

[Randy Caparoso]

Pinot Grigio in Veneto? Seems as odd to me as, say, Cabernet and Merlot in Veneto (these varietals seem to turn out a little lean and vegetal for me). I know they've been doing it for some time, but in my own (admittedly limited) experience, I'm still wondering why. Especially since they seem to be making incredibly good (and now, very pricey) wine there from their indigenous tried-true-varieties (Garganega, Trebbiano, Corvina, etc.).

Yet personally, I prefer the cleaner, fruitier, fresher styles of producers like Zenato, Anselmi, Allegrini and Dal Forno best -- as opposed to the older, slightly oxidized styles of those that shall go unmentioned.

Sparkling Prosecco to me, however, doesn't seem to be half bad (and not necessarily just for Bellinis). I like Zardetto's best -- clean, crisp, and airy fresh.

Any consensus?