Paolo Scavino Sorriso Langhe DOC 2022

Paolo Scavino Sorriso Langhe DOC is a fresh and vibrant white wine from Piedmont, Italy. Crafted from Chardonnay, Sauvignon Blanc, and Viognier, it offers aromas of citrus, white peach, and tropical fruits, with subtle floral notes. The palate is medium-bodied with crisp acidity, a silky texture, and a refreshing, mineral-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Fresh
Grape Varietal: Chardonnay, Sauvignon Blanc, Viognier
Tastes Like: Comparable to a Sauvignon Blanc blend, with citrus, green apple, and floral hints, finishing with refreshing acidity and a clean, crisp finish.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Sandy and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Paolo Scavino is a family-owned winery in Piedmont, Italy, celebrated for its dedication to producing refined and expressive wines. Sorriso Langhe DOC is a harmonious blend that captures the region's elegance and vibrancy.

Seafood: Grilled prawns, seared scallops, or seafood pasta.
Poultry: Lemon-herb roasted chicken or turkey breast.
Vegetarian: Asparagus risotto or roasted vegetable tart.
Meat: Light pork dishes or veal medallions.

Brie: Soft and creamy, balancing the wine's acidity.
Goat Cheese: Fresh and tangy, complementing the wine's minerality.
Pecorino: Salty and nutty, pairing beautifully with the wine.
Ricotta: Mild and creamy, enhancing the wine's fruity notes.

Zucchini Ripieni alla Piemontese (Piedmont-Style Stuffed Zucchini)

Ingredients:

• 4 medium zucchini
• 100g Parmigiano Reggiano, grated
• 80g fresh breadcrumbs
• 1 egg
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• Salt and cracked black pepper

Instructions:

1. Preheat the oven to 180°C.
2. Halve the zucchini lengthways and scoop out the centres, finely chopping the flesh.
3. Heat the olive oil in a pan and sauté the chopped zucchini with the garlic until softened.
4. Transfer to a bowl and combine with the breadcrumbs, Parmigiano, egg, parsley, salt and pepper.
5. Fill the zucchini shells with the mixture and place in a baking dish.
6. Bake for 30–35 minutes until golden and lightly crisp on top.
7. Serve warm with a drizzle of extra virgin olive oil.

The delicate sweetness of the zucchini and the savoury Parmigiano complement Sorriso's fresh citrus and stone fruit flavours, while the wine's crisp acidity and silky texture bring balance to this classic Piedmontese dish.