Salame di Varzi PDO: a tasty castle

The Varzi salami PDO is a versatile Italian gastronomic speciality capable of making any gourmet fall in love with it. And, since we are in the extraordinary lands of the Oltrepò Pavese PDO winewhat better occasion to discover it with two tasting and pairing masterclasses? Without dwelling on the details of this beautiful day, I absolutely recommend that you mark your calendar for the 2024 Varzi PDO salami festival: you will love it! Of course, the location also helps: Varzi is a delightful medieval village of about 3,000 inhabitants in the province of Pavia and the event moves between the streets of the village and the Malaspina Castle, kept like a jewel by the owner.

Salame di Varzi PDO: Masterclass #1

Wine #1: "Gran Cuvée Storica" Oltrepò pavese DOCG metodo classico Brut, Giorgi 1870

My tasting. It is an intense and brilliant straw yellow, with a very fine and persistent perlage. The nose is intense and elegant with notes of walnut, pastry, white flowers, vanilla and candied citrus fruits. In the mouth it enters coherently, very fresh and very savoury, which is particularly appreciated because it balances a residual sugar that is certainly present. Great structure and good persistence.

Wine #2: 'Campo della Fojada' Oltrepò Pavese DOC Riesling 2022, Travaglino

My tasting. It has a pale straw yellow colour with greenish highlights. The nose is intense with notes of pear, lime, lemon and pineapple. In the mouth it is very fresh, very acidic, very savoury and has a good drinkability, although I did not find it on the level of the wines of this company that I normally adore. Unfortunately, the bottle had a slight carbonation (effervescence).

Wine #3: 'La riva di Sass' Oltrepò Pavese DOC Bonarda frizzante, Francesco Quaquarini

My tasting. It is ruby red in colour with purple highlights. The nose is intense and immediate with a riot of wild strawberries, cherries and flowers. In the mouth it has a delicate bubble, a fairly dry mouthfeel and great pleasantness. Truly a good sparkling bonarda to accompany a good cotechino or, indeed, salame di Varzi DOP.

Wine #4: 'Vigna Pitturina' Buttafuoco DOC 2016, Poggio Rebasti ❤️❤️

My tasting. It has an intense and impenetrable ruby red colour, consistent. The nose is intense and fascinating, with notes of black cherry in spirit, dried flowers, black pepper, chocolate, coffee and tobacco. In the mouth, it is consistent and enveloping, with silky tannin, lots of structure, lots of flavour and an exceptional drinkability. I loved it!

Salame di Varzi PDO: 3 tastings for 3 pairings

1. Salame di Varzi PDO with 45-day maturation periodLess intense red colour because young. Large, white, distinct lard because a hard fat is used. Tightness of the slice, the salami must open. Delicate aroma, not too complex but pleasant. The perfect pairing is with Giorgi 1870 classic method sparkling wine.
2. Salame di Varzi PDO with 60-day maturation periodmore animal like aromas with a hint of leather, coffee, porcini mushroom, in the mouth it is fabulous with a really well balanced fatness. Perhaps the one I liked best, to be paired with Poggio Rebasti's Buttafuoco DOC Vigna Pitturina or with Francesco Quaquarini's Bonarda if you prefer lighter combinations.
3. Salame di Varzi PDO Cooked with 180 days of maturationfabulous. Sweet nose, with an almost chocolate, undergrowth and porcini mushroom note. I would also have paired this with Poggio Rebasti's Buttafuoco DOC Vigna Pitturina.

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Salame di Varzi PDO: Masterclass #2

Wine #5: 'Saignée della rocca' Oltrepò Pavese Metodo Classico Pinot Nero DOCG Extra Brut Rosé, Conte Vistarino

My tasting. It has a beautiful onion skin pink colour with a very fine, very numerous and persistent perlage. The nose is delicate and complex with notes of chalk, cherry and wild strawberry. In the mouth it is consistent, very fresh and structured, but a little young the disgorgement. Long finish of currants.

Wine #6: 'Vigna Martina' Oltrepò Pavese DOC Riesling superiore, Isimbarda

My tasting. It is straw yellow in colour, consistent. The nose is a riot of ripe fruit salad with a hint of mineral and a hint of asparagus. In the mouth it is consistent, fresh, with a great acidic backbone and a slight residual sugar. Persistent. Not my riesling, but interesting.

Wine #7: 'Vigna del Povromme' Bonarda DOC still, Il mulino di Rovescala ❤️

My tasting. It is purplish red with violet hues, consistent. The nose is intense and complex with notes of strawberry, cherry, vanilla, tobacco, liquorice and a finish that oscillates between balsamic and sweet spices. In the mouth it is consistent, with a well-blended woody note, structure, freshness and a pleasant, long sip.

Wine #8: 'Vigna Montarzolo' Buttafuoco DOC, Calvi

My tasting. It presents an impenetrable, consistent ruby red colour. The nose is intense with notes of cinchona, rhubarb, sweet liquorice, leather, chocolate and coffee. In the mouth it is consistent, structured, with a great acidic backbone and tannins that are still a little rough and need time to round out. Long.

Salame di Varzi PDO: 3 tastings for 3 pairings #2

• Hunter-type salamisimple aromas, pleasant and very fresh, perfect in combination with Conte Vistarino's classic method.
• Salame di Varzi PDO with 60-day maturation periodI was not enthusiastic, too emaciated.
• Salame di Varzi PDO with 180 days of maturationsimilar to the previous sew of the first masterclass from an organoleptic point of view, only less complex. To be paired with Bonarda ferma from Mulino di Rovescala.

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Two off-programmes

Versa surprised me with two large bottles of classic method sparkling wine that I did not write about because, I admit, I preferred to enjoy the moment.

The Salame di Varzi DOP festival is well organised and full of many activities that occupy an entire day, but above all the salami is really something special that exceeded all my expectations. And if a good salami is paired with a local wine... poetry is made!

Cheers 🍷

Chiara