Fiano - a fascinating ancient Italian grape variety that produces white wines with freshness, fragrance and finesse that should be on everybody's radar.
If you taste a well-made Fiano, you will be delighted: the aromas are warm and intense, with ripe fruit, hazelnuts, lots of flowers and honey. The rich orchard fruit flavors are often accented with compelling, smoky mineral sensations and crisp acidity. On the palate, it is abundant, smooth and always fleshy, appealing, never redundant. The best have great energy as well as intriguing complexity.
PAIRS WELL WITH
Fiano is an acidic full-bodied white wine so it pairs best with fish, shellfish, sushi, prawns, shellfish, white meat, creamy sauces, risotto, pasta, strong cheese and cured meats.
Oven Baked Sea Bream Baked Sea Bream with Lemon and Parsley:
3 sea bream, around 450g each, scaled and gutted
1 small bunch flat-leaf parsley
2 lemons, sliced
1/2 cup white wine
olive oil, sea salt and cracked pepper
3 cloves of garlic, sliced (optional)
Preheat the oven to 200 C, 180 C fan. Lay out the whole fish on the baking sheets, side by side. Divide the parsley, lemon slices and garlic (optional) among them, stuffing them into the cavity. Pour over the white wine and olive oil and add plenty of sea salt and cracked pepper. Bake in the oven for approx 30 minutes. Check that the fish is cooked through by inserting a small sharp knife into the thickest bit of the fish and looking to see that the flesh has turned nicely white. Serve at once with the juices poured over.