AN interesting wine and food match to get a rollicking conversation going at that next dinner party is the lesser-known Italian-heritage drop Aglianico that’s now being made in increasing quantities in Australia, coupled with a flavoursome pasta dish that in its home-town Naples is called Spaghetti alla Puttanesca.
The Aglianico because it’s a nice big-bodied red that’s right to the fore in the south of Italy where it was introduced from Greece thousands of years ago, and the Spaghetti alla Puttanesca because the name means “Prostitutes Spaghetti,” and is made with a more-ish sauce of garlic, olive oil, tomatoes, anchovies, capers and dill, which apparently the girls find easy to whip-together between servicing clients…
Around twenty wineries in NSW, Victoria, South Australia and Tasmania are now producing Aglianico here, with the biggest maker Calabria Family Wines at Griffith in the NSW Riverina. And their latest release, the 2014 Calabria Private Bin is a wonderfully rich and savoury drop whose delightful fruit profile now rewards even further by coming more forward with a little time in the cellar.
Plus with softer tannins than those in its homeland, at $15 it’s a great buy with that spag suggestion, or more-Aussie-thinking minted barbecued lamb chops.
ONE TO NOTE: DOMAINE CHANDON blended fruit from its coolest Upper Yarra Valley and more moderate Woori Yallock and Yarra Junction vineyards for its now-available 2015 Chardonnay, a lovely wine reflecting the rewarding intensity and flavour concentrations of low-yielding vines.
With naturally vibrant and zesty Chardonnay flavours and fermentation in French oak barrels, this is a drop that is all about fresh lime, ripe melon and nectarine flavours and a zesty acidity, and when poured stone fruit aromas and cinnamon characters.
At $32 Senior Winemaker Dan Buckle suggests that now that Spring has come, this is one that’s ideal with a pear, walnut and goat’s cheese salad.
TO the fore in homeland southern Italy, and now growing in popularity in Australia.
MATCH this one with a Springtime pear, walnut and goat’s cheese salad.
Written by David Ellis