Rapid Modernization of Wine from the 1970s
Friuli was an important region since Roman times, with Aquileia being one of the most significant ancient Roman cities. At that time, a wine called Pulcinum was highly acclaimed, and it is said to be an ancestor of Glera (a variety formerly known as Prosecco). In the Middle Ages, the Patriarchate of Aquileia held sway.
After Venetian rule, it became part of the Habsburg Empire, and Trieste played a crucial role as a Habsburg port, flourishing culturally. In 1866, Friuli became part of the Kingdom of Italy, but Trieste fully joined the Kingdom of Italy after World War I.
After World War II, Trieste was placed under United Nations administration as the Free Territory of Trieste, but returned to the Italian Republic in 1954.
While Venezia Giulia prospered under the Habsburg Empire, Friuli was an agricultural and very poor region. Industrialization progressed from the 1970s, and it is now one of the wealthiest regions in Italy.
Currently, in addition to Italian and the Friulian dialect, Slovenian and German are also recognized as official languages of the region. Friulians are often taciturn and stubborn, but also very loyal.
A Leading Producer of Premium White Wines in Italy
Friuli-Venezia Giulia is known as a white wine region. Its reputation is relatively new, beginning in the 1970s when ambitious producers pioneered the creation of clean, fresh white wines ahead of other regions. In particular, DOC Collio/Collio Goriziano and DOC Friuli Colli Orientali are often seen in Japan and are highly regarded as producers of premium white wines.
The most famous, DOC Collio/Collio Goriziano, originates in the hilly area bordering Slovenia. The altitude is not high, ranging from 50 to 120m, but the soil is a calcareous mixture of soft marl and sandstone called flysch, characterized by excellent drainage. This produces pleasant yet complex white wines with good quality fruit and appropriate minerality.
Picolit, produced in DOC Friuli Colli Orientali , is a sweet wine representative of Italy. It is said to be one of Italy's oldest indigenous grape varieties. It features a sweet and elegant aroma of ripe fruit and a refined acidity. Its bright yellow to amber gold color is also beautiful.
Meanwhile, in the vast Friulian plain to the west, large quantities of affordable, easy-drinking daily wines (such as DOC Friuli Grave, DOC Friuli Annia, and DOC Friuli Latisana) are produced. To encompass and unify these minor appellations, DOC Friuli/Friuli Venezia Giulia was established in 2020. Recently, an increasing number of producers have begun to use this appellation.
Representative indigenous varieties include Friulano (formerly known as Tocai) and Ribolla Gialla, but Pinot Grigio, Pinot Bianco, Chardonnay, and Sauvignon Blanc also yield excellent results.
While white wine popularity took the lead in Friuli-Venezia Giulia, attention has recently shifted to red wines made from indigenous varieties, with unique wines being produced from Schioppettino, Refosco, and Tazzelenge. Cabernet and Merlot also offer complex examples.
As an aside, grappa distillation is also popular, and people from Friuli are said to be the heaviest drinkers in Italy.
Friulian Cuisine is Simple Peasant Food
Many dishes are simple and straightforward in taste, and as Trieste was a Habsburg port, its culinary culture is a blend of Latin, Germanic, and Slavic influences.
The most famous ingredient in this region is Prosciutto di San Daniele. Its deep, rich flavor is highly acclaimed. Alongside prosciutto, a popular appetizer is Frico, made by baking grated Montasio cheese mixed with cornmeal into a thin omelet-like dish.
Jota, a specialty of the Istria region, is a rich soup made with pork, smoked pancetta, kidney beans, sauerkraut, and cornmeal. Gnocchi alle prugne, gnocchi with dried plums topped with a butter, cinnamon, and sugar sauce, is known as a dish strongly influenced by Central European cuisine.
Goulash, a Hungarian-style beef stew with paprika, famous as a main dish, is also a remnant of the period under Habsburg rule. Polenta is also commonly eaten in this region.
Source, citation, and references:
"Professional's Italian Wine Manual, Italian Wine 2018-2021 Edition" Published by: Wine Kingdom Co., Ltd. Supervised by: Isao Miyajima Collaboration: Nichio Trading Co., Ltd.
