Aglianico is a full-bodied, high-tannin, high-acid wine that is perfect with hearty roasts, stews and game meats.
As the weather cools and the leaves fall, our cooking transitions from summer grilling to hearty winter roasts and stews. Hunting season brings game meats, like deer and rabbit, to the table. Aglianico (pronounce al-li-yawn-ee-co) is a full-bodied, high-tannin, high-acid wine that is perfect with these types of dishes.
Aglianico comes from the Campania and Basilicata regions in southern Italy. In Campania, the area around the town of Taurasi is home to powerful Aglianico-based wines. The Taurasi DOC (Denominazione di Origine Controllata) rules require that wine contain at least 85% Aglianico, and the wines must be aged at least 3 years before they are released. This allows time for the tannins to soften.
In Basilicata, Aglianico is grown on the slopes of the ancient volcano, Mount Vulture. Wines of the Aglianico del Vulture DOCG (Denominazione di Origine Controllata e Garantita) are 100% Aglianico, and are known for having rich berry, plum, spice and coffee flavors. The Gudarra Aglianico del Vulture 2012 has enticing notes of red cherries, fig, chocolate, plum, and sweet spice. It pairs excellently with roasted game, spicy tomato-based sauces, southern Italian pasta dishes, and slow-cooked beef stews.
We’ve assembled a hand full of suggested recipes on Pinterest that would all be great with a bottle of Aglianico. Enjoy!