Name: Fiorino, Italian Street Food Lonsdale Quays Scarpetta Frico Bianco Recipe
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 3 oz Chardonnay (blend component); 1 oz Friulano (blend component); 4 cubes Ice (to chill glass); 1 piece Lemon twist (garnish); 1 tsp Optional: sparkling water (to open palate); 450 ml Chardonnay (bulk wine); 300 ml Friulano (bulk wine); 0 to taste Cold stabilizing and fining (optional)

Indulge in the luxurious Barolo Chinoto, a captivating blend that harmoniously marries the rich, velvety notes of Barolo wine with the zesty brightness of Chinotto. This exquisite concoction tantalizes your taste buds with its complex layers of dark fruit, subtle spices, and a refreshing citrus finish, making it the perfect aperitif for any occasion. Savor the elegance and let each sip transport you to the heart of Italy.

BAROLO CHINOTO

Med Bag of Chips

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Ham and Cheese Sandwich

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Fit Turkey Wrap

Chardonnay and Friulano blend, dry, light body

Place a white wine glass in the freezer for 5–10 minutes or fill it with ice cubes for 1–2 minutes to achieve a light chill; discard ice before pouring.

Chill glass

Measure and pour 3 oz (about 90 ml) Chardonnay into the chilled glass followed by 1 oz (about 30 ml) Friulano to create a 3:1 Chardonnay:Friulano blend. This yields an approximate 125 ml serving with a dry, light-bodied profile.

Blend pour

If desired, add a single teaspoon of chilled sparkling water to the glass to slightly lift aromatics and open the palate without diluting the wine significantly.

Optional palate opener

Express a lemon twist over the glass to release oils, rub the rim lightly with the peel, then drop the twist into the wine or set it on the rim. Serve immediately at 8–10°C (46–50°F).

Garnish and present

Combine in a sanitized stainless-steel tank or carboy 450 ml Chardonnay with 300 ml Friulano to create the 3:2 ratio by volume that yields the intended dry, light-bodied Scarpetta Frico Bianco. Stir gently to homogenize without aeration.

Allow the blended wine to rest for 24–48 hours at cool cellar temperatures (10–12°C) to integrate aromatics. Taste periodically and adjust minor proportions by small additions (5–10 ml) if needed to emphasize either fruit or floral notes.

If clarity is a concern, perform gentle cold stabilization (1–3°C for several days) and light fining according to winery practice. Avoid heavy lees stirring to preserve light body.

Bottle using standard bottling procedures, cork or screwcap to preference, and hold bottles at cellar temperature for short-term aging. Best consumed within 1–3 years to preserve freshness and aromatic lift.

Chardonnay (blend component)

Friulano (blend component)

Ice (to chill glass)

Lemon twist (garnish)

Optional: sparkling water (to open palate)

Chardonnay (bulk wine)

Friulano (bulk wine)

Cold stabilizing and fining (optional)

Scarpetta Frico Bianco

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Make Scarpetta Frico Bianco Recipe in just 12m. Chardonnay and Friulano blend, dry, light body

Scarpetta Frico Bianco Recipe

Descriptors

Tasting Notes

Food Pairings

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