Aglianico

TL; DR

Aglianico is like the Italian doppelgänger of Barossa Shiraz - a big red chock full of heart and flavour

So, what is Aglianico all about?--red

Aglianico is an ancient, late-ripening grape from the warm and dry southern regions of Italy. Full-bodied, with high acidity and firm tannins, its flavours in youth are all about black fruits, antipasto meats, chocolate and black pepper, and with bottle-age (and these babies can age!), these flavours meld into complex layers of vine-dried prune and plum, fig and dusty leather.

Where does Aglianico come from?--earth

Aglianico comes from the warm southern 'boot-end' end regions of Italy.

Who's famous for Aglianico?--racy

While Italy is still king, particularly the regions of Campania and Basilicata in the sunny south, it’s increasingly finding a new home in the inland areas of Australia, where it can make fantastic, dark-coloured, full-bodied reds.

What does Aglianico taste like?--aromatic

For all of us who love big, bold and ripe reds, this is your go-to grape. Full-bodied, with dark fruits, high acidity and firm tannins, Aglianico wines are never shy. They’re wines of impact, with swashbuckling purple fruits and dark brooding tannins. A wine that you don’t want to meet in a gunfight, in other words. As these powerful reds age, they get all sorts of complex tobacco and leathery flavours and become quite seamless (but always bold).

How is Aglianico made?--cellar

As a late-ripening grape (in Italy, it can be almost winter when the grapes are picked), you need warmth, which is why it works so well in a toasty southern Italian (or, indeed, Australian) climate. With loads of tannins and acidity, Aglianico responds best to a good rest in an oak barrel to soften the edges and will look its very best after another nap in the bottle before release.

What are the different Aglianico styles?--lemon

You could divide this into two different styles - in one corner; you have the beastly Aglianico wines that are typically the biggest, boldest reds in the room, with an avalanche of dark berries, lots of oak richness and firm tannins. But there’s also a second style that is still full-bodied but also tarry and quite ethereal, with grand tannins but more rounded flavours.

What foods should you pair with Aglianico?--plum

Aglianico loves texture, so meaty dishes like BBQ’d rib eye, braised beef brisket and slow-cooked lamb shoulder sing, but it’s also delicious with mushroom ragu on polenta with lashings of pecorino cheese.

Recipes to pair with Aglianico--pizza

1. Ribeye Steak with Smoky Capsicum Salad
2. Smoky BBQ Lamb Shoulder
3. Pasta with Mushroom Ragu

Fun fact about Aglianico--eggplant

Aglianico is thought to be the main grape behind the legendary Falerno wines of ancient Roman times. The Romans loved Falerno so much that it even made its way into the poetry of Virgil, Martial, and Horace. Falerno was said to be a gift from the god of wine himself, Bacchus!

If you like this, you should also give these grapes a guzzle...--wines

Nebbiolo, Nero d'Avola, Shiraz

About the Author:

Andrew Graham is a master winemaker and viticulturist (aka a grape guy) who fell into the wine industry as a teenager and never looked back! Voted the 23rd most trusted wine critic on the planet, Andrew judges at wine shows across the globe and runs foolishly long ultramarathons in his spare time (swiftly followed by a recuperative glass of wine or a frosty beer).