This month, for our Italian Food Wine Travel group, Jennifer of Vino Travels is hosting us as we explore Italian grapes used outside of Italy. If you're reading this early enough, join us this Saturday August 4th at 11am EST on Twitter at #ItalianFWT and chat about Italian grapes from around the world. Here's her preview.
The Line-Up
- Camilla of Culinary Adventures of Camilla features Italian Grapes in Paso Robles: Aglianico, Malvasia Bianca and Some Pairings.
- Jeff from FoodWineClick! shares Eating Pizza / NotPizza with Italian / NotItalian Wines.
- Lauren from The Swirling Dervish features Ryme Cellars Ribolla Gialla: A Taste of Friuli in Napa Valley.
- Lynn from Savor the Harvest shares This Obscure Italian Wine Grape Fooled You.
- Jen from Vino Travels will be sharing Italian Grapes in Lodi with Harney Lane's Primitivo.
- Gwendolyn from the Wine Predator features An Italian in AUS? Meet a 2006 Montepulciano from Tscharke.
When I started my search for Italian grapes used outside of Italy, I wanted to find some lesser known grapes. Obviously I could uncork a Sangiovese, but that didn't feel very adventurous. Several California vintners work with Nebbiolo and a few with Barolo, but I wanted to find something more local to me. So, I hunted around until I found an Aglianico and a Malvasia Bianca from just down the coast in Paso Robles.
I ended up pairing both of these wines with fish and they were fantastic matches. I haven't had a chance to finish both recipes posts. So, check back on those. But I will share my thoughts on both wines.
2016 Field Theory Aglianico
Paso Robles, California
Aglianico is indigenous to the Italian regions of Campania and Basilicata. I have paired it once before for the Aglianico Shootout in March. But that wine was made in Campania. The varietal also goes by Aglianico Del Vulture, Aglianico, or Taurasi and has different characteristics in the different wine-making regions. While the wines from Campania tend to have more earthy tones, the ones from Basilicata are more fruit-forward.
I think that Aglianico shares some of my favorite characteristics of Barolo - think violets, anise, and truffles. It's rustic, earthy, and tannic. And this bold, native-fermented version is gorgeous with notes of cherry and pepper.
Field Theory often showcases unfamiliar varietals and this is a quintessential example. Handpicked from the Pomar Junction Vineyard, these late ripening grapes were crushed, destemmed, and fermented only with native yeast. After pressing, it was aged in neutral French oak for nine months. The resulting wine is highly structured with an understated ferocity.
2017 Loves Me Not Malvasia Bianca
Paso Robles, California
I have only paired Malvasia once before when we explore the Orange Wines of Italy. This time, it's less orange and more white with the Malvasia Bianca. While the varietal is almost ubiquitous in Italy, the highly aromatic, floral Malvasia Bianca grape is a relative unknown in the United States. And, when you do find it, it's often included in a blend. So, I was tickled to find it in a single varietal made in Paso.
This smelled much sweeter than it is and I almost regretted serving it with dinner instead of as a dessert wine. But, it ended up with a medium-sweetness tempered with some hearty oak notes in the middle. And, thankfully, there is some acidity and weight on the palate which made it a good match for a savory application.
This smelled much sweeter than it is and I almost regretted serving it with dinner instead of as a dessert wine. But, it ended up with a medium-sweetness tempered with some hearty oak notes in the middle. And, thankfully, there is some acidity and weight on the palate which made it a good match for a savory application.
I paired this with Sand Dabs En Papillote though I can see it pairing well with a Thai feast or even sushi.
Looking forward to next month's #ItalianFWT adventures as we approach Favorite Fall Italian Reds. Can you say 'Barolo'? Okay, maybe that's just my favorite.
I visited the central coast a lot in the 90s/early 2000s when my mom lived in San Luis Obispo. I explored the wine areas around there extensively but don't recall anyone making wines with Aglianico or Malvasia Bianca so I'm happy to read about your choices. As always, your food rocks Cam!
ReplyDeleteNice work, Cam! I wouldn't have guessed Aglianico with the trout, were they lake trout? Anyway, I'll be the brown butter had a good influence in the pairing. Nice!
ReplyDeleteI love the trout in brown butter, cooked up in an old-fashioned iron skillet. That's just how my grandmother prepared the fish my grandfather brought home from his fishing trips. So delicious!
ReplyDeleteI'm surprised the aglianico didnt overpower the fish? Looks like you found 2 great grapes outside Italy to try. I love aglianico!
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