Kim Uncorked: Welcome to my weekly wine recommendation.
Hi, I’m Kim, a passionate lover of wine, food, and any experience that brings the two together!
In this weekly blog post, I share my thoughts on a wine that I’ve recently purchased from one of our local independent wine merchants. If you’d like to know more about me, I’ve included a brief bio following the post.
2019 Ergon
Verdichio di Matelica D.O.C
Italian white wine
Liberty Wine Merchants
126-13 th Street, North Vancouver
$39.99
I’ve always been drawn to Italian white wines. For me, they strike the perfect balance between crisp acidity and vibrant fruit. While I have a deep appreciation for Pinot Grigio, Italy’s white wine landscape extends far beyond this familiar favourite.
Take Verdicchio, for example — a grape cultivated in Marche for more than 600 years. Celebrated for its delicate peach aromatics, subtle almond notes, and gently textured, almost oily palate, Verdicchio still retains the hallmark bright acidity that defines Italy’s finest whites.
The 2019 Ergon Verdicchio di Matelica is a beautiful expression of this heritage. Produced in the Matelica Valley — one of Italy’s most esteemed white wine territories — the wine is crafted according to a philosophy of working “by subtraction,” allowing the purity of the grape and the character of the terroir to shine. The name “Érgon,” derived from the Greek energeia meaning “work” or “action,” reflects a thoughtful, hands-on yet restrained approach in both vineyard and cellar.
Made from 100% Verdicchio, the grapes come from well-exposed parcels within a 20-hectare vineyard planted around 20 years ago, situated at an average altitude of 350 metres above sea level near the Umbria border. Clay-calcareous soils and the naturally cooler inland site of Matelica lend the wine its hallmark tension and minerality. Fermentation with indigenous yeasts preserves both authenticity and a strong sense of place.
In the glass, it shows a pale straw colour with a faint green hue. The nose opens with stone fruit, almond, freshly baked bread and oyster shell. On the palate, it is savoury and saline, revealing notes of marzipan, peach, and nectarine. Bright acidity and a medium body lead to a clean, mineral-driven finish.
I served it alongside homemade veal ravioli with walnut sauce — a pairing that felt effortless and harmonious.
If you’d like the recipe, comment “yes please,” and I’ll happily share it.
Kim Mead is a Vancouver-based wine and food writer. She holds the WSET Level 3 Award in Wines with Merit, the French Wine Scholar designation with Honours, and Italian Wine Essentials certification. She is currently pursuing the Bordeaux Master's program with the Wine Scholar Guild. Kim serves as Cellar Master for the Vancouver chapter of the International Wine and Food Society and is a member of the Commanderie de Bordeaux. Follow her @agalandaglass