What is the difference between Gavi and Gavi di Gavi wines? They’re both from Piedmont (Italy), white wines and made from the Cortese grape. So what gives? Many times, for example the other night, I’ll see a wine on a list that is simply a “Gavi” followed by an Italian name and a “Gavi di Gavi” followed by an Italian name. What?!

Apparently, Gavi is a wine producing area within Piedmont. It extends from the village of Novi Ligure to the lower hills of the Ligurian Apennines. Gavi di Gavi, however, is produced exclusively in the village of Gavi (province of Alessandria). Not all that interesting if you ask me.

So I decided to do a little taste test a couple nights ago at my favorite wine bar (on the corner near my new studio in Chelsea, NY!) called Le Zie. I ordered a glass of Broglia Gavi di Gavi “La Meirana” 2006 ($11/glass). Then I ordered a bottle of Castellari Bergaglio Gavi Fornaci 2007 ($42/bottle). After an odd stare from the bartender, I double fisted the glasses and alternated smelling and tasting.

For me, the Gavi di Gavi tasted citrus-like, zesty, crisp. You could taste the green color. The Gavi, on the other hand (again, same grape, just not as specific of an area) was slightly sweeter, the fruits not as citrus like, but more cantaloupe-like….or honeysickle. Still refreshing and soil like, just not as crisp and balanced. Ugh. The color was similar, think a hardy urine color. Not taste or smell people, I am just talking color, don’t get grossed out on me.

Anyway, that was my opinion. Could have been the vintage, the bar, the fact I was by lonesome waiting on someone to arrive, many factors. But I was hoping there was some really fun fact that made them different. Some confounding difference between just a regular old Gavi and a Gavi di Gavi. Sometimes you’re just disappointed… or maybe y’all know something I don’t? Please do tell….