The grape formerly known as Tocai Friulano makes a stunning comeback in this delicious alternative to Pinot Grigio from noted restaurateur Joe Bastianich. After Hungarian wine authorities convinced the European Union to bar the use of the word Tocai on bottles of Italian Friulano, many wondered if this esoteric grape would lose its way in the finicky US market. Thankfully, sharp sommeliers have taken the change in stride, and this honey-scented white wine can still be found on lists at discerning restaurants—and on the shelves at USQ. Grown in the northeast Italian region of Friuli since time immemorial, Friulano is at its best when the grapes are cultivated (as they are in this bottling) in the hilly Colli Orientali de Friuli appellation not far from the Slovenian border. The Bastianich Friulano flaunts floral aromas and flavors of fresh pear and marzipan bolstered by a zippy freshness fit for savory foods. Spicy peel n' eat shrimp, cured meats, hearty carbonara, or grilled vegetable platters are all worthy companions to this delicious white wine.