@volta_boulder, the newest entry in one of America’s leading food & wine cities

best greek restaurant colorado

Above: as the owners of Volta write on their Facebook, “food is love made visual.”

In the minds of many U.S.-based food and wine professionals, Boulder, Colorado is one of the nation’s leading food meccas and one of its epicenters for gastronomy.

Outside of Las Vegas, this easy-going, green-leaning university town has more Master Sommeliers per capita than any other U.S. city. And the concentration of fine dining restaurants is arguably higher than anywhere else in the country.

Late last year, Boulder food scene veterans Jon and Eleni Deering launched Volta, a Mediterranean restaurant inspired in part by Eleni’s Greek origins.

As their press page reveals, the restaurant has been a huge hit, even in a town where restaurant-goers are spoiled by a wealth of great options.

Perusing Jon’s superb list, it’s clear that he has a penchant for thoughtful wines that have been raised free of chemicals.

We proud to share the news that the Pievalta sparkling Veridcchio, Perlugo, is included.

And we can’t recommend the restaurant highly enough.

Volta
2480 Canyon Blvd
Boulder, CO 80302
(303) 938-8800
Google map

Image via the Volta Facebook.

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Perlugo, sparkling Verdicchio from Pievalta

perlugo sparkling verdicchio

The first time I tasted this wine, a sparkling wine from Verdicchio, it was during our first visit to the winery in the Marches and it was the first occasion that I sat down to taste with grape grower and winemaker Alessandro Fenino and his wife Silvia Loschi, who manages the estate.

“Because we come from a tradition of classic-method sparkling wine,” he told me, “we decided to make this wine, a homage to Barone Pizzini,” Pievalta’s sister winery, where Alessandro and Silvia both worked for many years before leaving to found the winery in Castelli di Jesi.

Honestly, I had never even heard of a sparkling Verdicchio before that day and I was a little skeptical.

From Garganega to Greco, winemakers across Italy are introducing new sparkling wines and many of them never rise above the level of novelty and curiosity. Because of the ever growing demand for sparkling wine, it will always have that allure for winemakers. But not all grapes work well as sparklers.

I liked the wine a lot when I tasted it with Alessandro but didn’t have the time or the occasion to really “live” with it.

A few weeks ago, I had the opportunity to open a sample bottle at home (sent to me by the importer). My wife, Tracie P, and I opened with my bandmates (my band is Nous Non Plus) paired with fried tortilla chips and guacamole and salsa.

The first thing that impressed me about it was how fresh the wine was. In part, I think this is due to Alessandro’s skill as a veteran sparkling winemaker. He comes from one of the best wineries in Franciacorta, after all.

But I believe its Alessandro’s talents as a biodynamic grower that really sets this wine apart from the many new entries for sparkling wine from Italy. I saved one glass in the bottle and sealed with a sparkling wine stopper. The wine was still very fresh the next day and the fruit and beautiful herbaceous quality were even more pronounced and distinct. That really blew me away.

Where Champagne can tend toward steely minerality and gripping acidity and Franciacorta toward delicate aromatics and ripe white fruit, this wine had a gorgeous sage note to it that I loved and its stone fruit flavors were beautifully focused. As I mentioned above, the more it aerated, the more delicious it became.

I loved the way that it stood up to the heat of the salsa and the guacamole and the saltiness of the chips seemed to be echoed in the savory character of the Verdicchio. Great wine…

Jeremy Parzen
blogmaster