There are about as many ways to brine and roast a turkey for Thanksgiving, as there are families. How does the seasoning in a brine affect the taste of the bird and ultimately, the wine pairing for the meal? In the continuing Thanksgiving Survival Wine Guide: Part 1- Italian Reds, there is an exploration of wines that might not be on the radar. In selecting the wine, the savory and sweet flavors of Thanksgiving dishes have been considered.
’07 TERRADORA AGLIANICO, Campania, Italy
Aglianico, the primary grape from the Vulture area in Basilicata, is grown on the slopes of Mt. Vulture, still an active Volcano. History states that this was one of the grapes of Greek origin, brought into Italy as trade. Aglianico can be vinified from a rustic, dry wine all the way into a sweet, syrupy, dessert wine. This version is vinified in a contemporary style, with primary focus on the dark fruits. And, a delicious price of around $16.00.
TASTING NOTES:
The wine is a garnet with ruby highlights color. The nose offers aromas of red plums, black pepper and red and black berries. This wine will jam your tongue with its fruit and soft tannins with enough structure to age. But, why wait? These grapes are grown at high altitude giving acidity, which makes this a very food friendly wine. While made in the old world, this definitely has a new world, fresh taste.
FOOD PAIRING:
Made in Italy, but plays well with the traditional, American Thanksgiving feast. After Thanksgiving, match this flavorful wine with roasted, garlic chicken; roasted or grilled lamb and vegetables.
For more info: Find Terradora Aglianico at Du Vin Wine & Spirits in West Hollywood; Italian Wine Merchants, New York. Check online for a wine shop closest to your city.
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