Tocai Friulano is a white grape variety that hails from the Friuli-Venezia Giulia region in north-eastern Italy. It is also known by various other names, including Sauvignonasse, Tocai Italico, and Tai.
The origins of Tocai Friulano can be traced back to the Italian region of Tuscany, where it was widely grown during medieval times. However, it eventually found its true home in Friuli, where it thrives due to the region's unique climate and soil conditions.
This grape variety is known for producing wines with a distinctive character and aromatic profile. The Tocai Friulano wines typically have a pale straw colour and exhibit a range of vibrant aromas, including stone fruits such as peach, apricot, and pear, as well as floral notes and a hint of almond. On the palate, these wines are crisp, dry, and refreshing, with a medium body and balanced acidity.
Tocai Friulano is often used to produce both still and sparkling wines, with the still versions being more common. The grape's natural acidity makes it an excellent candidate for producing high-quality, age-worthy wines. The best examples of Tocai Friulano are typically unoaked, allowing the true expression of the grape to shine.
Being a versatile grape, Tocai Friulano pairs well with various cuisines. Its natural acidity and fruity profile make it an ideal accompaniment to appetizers, seafood dishes, light pasta dishes, and fresh cheeses. It is particularly well-suited to local Friulian dishes, such as frico (a cheese and potato pie) and risotto di zucca (risotto with pumpkin).
In recent years, however, the name "Tocai Friulano" has caused some confusion and controversy. The European Union ruled in 2007 that the term "Tocai" could only be used to refer to wines from the Hungarian region of Tokaj. As a result, the Italian producers of Tocai Friulano were forced to change the name of the grape to simply "Friulano" in most international markets. Nonetheless, Tocai Friulano remains highly regarded by wine enthusiasts and continues to showcase the distinctiveness of Friuli-Venezia Giulia's terroir.
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