In Detail
Tai is a white grape traditionally grown in northeastern Italy, primarily in Friuli-Venezia Giulia and parts of Veneto. Locally prized for generations (historically known as Friulano or Tocai), it likely originated in the Friulian plain and is now emblematic of the region’s distinctive white wines. The vines thrive in calcareous, well-drained soils, producing moderate yields of medium-sized berries. Structurally, Tai typically yields medium-bodied wines characterized by lively acidity, moderate alcohol, and a slightly waxy texture. Aromatically, it offers notes of pear, green apple, white peach, almond skin, and subtle floral and herbal nuances—often displaying a gentle savory or yeasty character in traditional ferments. Common styles are dry, unoaked bottlings, though restrained oak-aged or sparkling versions are occasionally produced. Food pairings emphasize regional cuisine: shellfish, grilled fish, prosciutto, risottos, fresh pasta with cream or herb sauces, and soft to medium cheeses.