Aglianico
How many southern Italians would admit that they were Greek immigrants? There is no denying that some are but who would raise their hands with pride to the question?
Aglianico (pronounced [aʎˈʎaːniko], roughly “ah-YAH-nee-koe”) is a vine that was brought to Italy by Greek settlers and originated in Greece. Wikipedia writes that Aglianico could be a corruption of two different names; vitis hellenica is Latin for “Greek vine” and Apulianicum is Latin for the whole of southern Italy in the time of ancient Rome. Anglianico, the principle grape for Rome’s famous wine Falernian and is the “first growth” equivalent for Romans.
Oenologist Denis Dubourdieu, a third generation winemaker whose father and grandfather specialized in white wines, said “Aglianico is probably the grape with the longest consumer history of all.” With that information any aspiring Connoisseur would be inspired to or at least challenge to find a bottle of Aglianico to add to their repertoire of tasting experiences.
Region
Officially Aglianico DNA profiling shows a close relationship to Southern Italian grapes, yet the migration from Greece supports the origination of the vine in Greece even though there are currently no plantings in Greece. Greek settlers brought the vines into Italy through Cumae and the vines spread through the Italian regions of Campania and Basilicata.
Today you can find the Aglianico vines planted in Australia, Texas, California and surprisingly Wilcox, Arizona.
Pairing
Assorted red meat dishes; beef, pork and rabbit.
Cheese with some flavor like; Grana Padano, Asiago, Pecorino, and Cheddar.
Assorted Herbs or Spices; garlic, black pepper, white pepper, oregano, sage, cumin, clove…
Vegetables; lentils, black beans, purple potatoes, kale, arugula, Tempeh, baked beans, roasted mushrooms, Portobello mushroom steaks
With this list of parings you could really be creative and create something with a bold flavor. If you do please share it with the rest of us!
Connoisseur Components
Thick black skin, early-budding, late-ripening, resistance to powdery mildew, susceptible to downy mildew and botrytis/grey rot, volcanic soils is the preferred soil type and the most common blending partners are Piedirosso, Sciascinoso and Sangiovese.
Aromas and flavors;
Dark ruby, moderate plus concentration for visual characteristics
Black cherry, blackberry, black plum for ripe/roasted black fruits also fig, and dried cherry
acidity might be volatile,
purple flowers and violets for floral characteristics
large neutral casks although modern producers might use new French oak
Dry, full body, high tannin, elevated acidity and alcohol for structure
Remembering Your Aglianico Experience
Now you know a Greek word you can say (“ah-YAH-nee-koe”) Aglianico and people will wonder if you are pronouncing it correctly. That is a great conversation starter; there are several growers and producers in California, most of them in the central coast, one in Temecula Wine Country and a tasting room in Carlsbad Village known as Witch Creek Winery. Please let us know what you thought about Aglianico.
Where to Go Next
Why not follow the alphabet – Barbera is another grape from Italy.