Aglianico

Aglianico is a not real well known wine from southern Italy. It's a deep dry red wine with rich, earthy flavor. I got this particular wine on-line from JJ buckley. They have a very extensive list of quality wines and they DO ship to Tennessee. I got this wine because I'm slowly working my way alphabetically through a book on Italian wines (they've always been my favorite). The book is Matt Kramer's Making Sense of Italian Wine. Not as detailed as Vino Italiano, apparently the current "bible" on Italian wine. Matt Kramer's book is not as thick, or as detailed. It's very approachable. Anyway, I got this book on a whim and I decided that it would be fun to work my way through it. It's laid out alphabetically. What could be easier? Well, finding the wines has been a bit of a problem. So far, I've managed to get everything. But I'm only up to Barbera. And I'm drinking lots of non-Italian wine, too.

Anyway, tonight we had Aglianico. Specifically Irpinia Aglianico cinque querce 2006 ($20/bottle). It says on the label that it was estate bottled by Salvatore Molettieri. We had this wine once before several months ago. Both times I served the wine with lamb, a very nice pairing. The wine had a nice nose of cherry, and oak. I could smell some vanilla and a little spiciness. When it was first opened the taste was very fruit forward with firm tannins and bright acidity. As it opened it mellowed and I picked up more flavor. The acid and tannins softened and I could taste the dark cherry, as before, but not so bright. I could also pick up a little raisin flavor and some licorice. The finish improved, leaving a nice lingering dark cherry and vanilla flavor. I'm too impatient to have lots of experience aging wines, but I bet this one will be better in another year or more. I've got one more bottle of this stuff and I'm going to sit on it until at least the next calendar year. In addition to being good with lamb (a local favorite in this region of Italy), it would pair with beef and other strong flavored foods. Kramer recommends it with hot red peppers, and pastas with strongly flavored sauces.

Dinner was lamb chunks (stewing lamb from Kroger) with black olives. We had polenta and spinach as side dishes. The spinach was sauteed with olive oil, garlic, anchovies, and golden raisins. Unusual and tasty. I sauteed onion, mushroom and zucchini and stirred it into the polenta. Also very tasty. Alas, the lamb should have been absolutely delicious. It was nice and tender. But, somehow, I over-salted it. Oh well, can't win 'em all. I'm thinking the lamb will make nice sandwiches. The bread will take the edge off the saltiness.

Curious about the site's name? I'm calling it Penny's winerack because I don't have a cellar. LOL