#Winesday: Get to know Aglianico

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Ciao, winos! There’s so much more to Italian vino than your go-to Pinot Grigio and Chianti in wicker baskets. Let’s talk about an ancient grape with an up-and-coming popularity on American wine lists: Aglianico.

 

Region

Aglianico (“alli-yawn-nico”) hails from the Campania, Basilicata and Puglia regions of Italy, the southern part of the boot. The breezy warm climate not only makes this an ideal vacation destination but also prime terrain for sun-kissed varietals.

 

 

Structure

 For fans of bold, structured red wine with more aging potential than George Clooney, Aglianico is a star:

  • Full-bodied
  • Firm Tannins
  • High Acidity
  • Medium to Medium-Plus Alcohol

 

Flavors & Aromas

A blueberry, plum, and black truffle walk into a vineyard…

Young Aglianico is known for being strikingly savory with bold notes of black fruits, leather, pepper, and smoke. When aged, these flavors can develop into softer, sweetened fruit aromas like dried figs and licorice.

When you give your glass a swirl, you’ll likely notice some of these aromas in your wine: Black truffle, dried cranberry, blueberry, blackberry, coffee, baking spices, soil, ripe strawberry, mushroom, cedar, dried herbs, smoked meats, plum, peppercorn.

Pairings

With its deliciously complex flavor profile, Aglianico is a go-to for a variety of food pairings.

Cheeses – stick with hard cheeses to stand up to the firm tannins in the wine:

  • Pecorino Romano
  • Asiago
  • Sharp Cheddar
  • Parmesan

Meats – avoid spicy, go for savory:

  • Soppressata
  • Spaghetti with Beef Ragu
  • Mushroom & Sausage Pizza
  • Osso Bucco (Italian Braised Veal Shanks)

Veggies – earthy flavors or Italian inspo is best:

  • Portobello Mushroom Burger
  • Roasted Purple Cauliflower
  • Arugula Lasagna
  • Roasted fig arugula salad with shaved Caciocavallo cheese

Salut!

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