Aglianico is a varietal grown in Southern Italy, mostly on the volcanic soil of
Bacilicata and Campania.
High in tannin, acid, and alcohol, but beautifully balanced so it feels very smooth.
for the rest of the day was
"what to have for dinner with this".
JC wanted grilled lamb or beef, but I wanted something "kotteri"←thick/rich, so he cooked Pasta Bacilicata style.
Yes, he is a very nice guy.
The "kotteri"ness of the pasta sauce really worked well with the tannin, although grilled meat would have been a great choice, too.
We are people who like to experiment something new/strange (no, it's not our fault. wine inspires us).
Wine's high acid might go good with vinegar flavor... so I brought fried eggplant marinated in vinegar and soy sauce (nothing fancy Japanese everyday dish) from the fridge, and paired it with the wine.
What? They were great together!
I love this wine for it's balance, texture and grace. To top them off, now I found its versatility.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.