On the map, Italy resembles the outlines of boots. The southern regions form a "foot": Campaign - Ankle, Basilicata - ankle, Calabria - toe and outsole, Apulia - spur and heel. The island of Sicily separated from the boot, but is an important part of the "country of wine".
The Greeks settled in these lands in the 8th century BC.. It is here that ancient winemakers, whose names history has not preserved, learned to tie up the vine instead, to allow it, according to the Greek custom, to curl over the ground or trees. Bacchanalia originated in Enotria - violent holidays in honor of the Greek god of winemaking Dionysus, also known as Bacchus and Bacchus.
Approximately at 200 year BC. e. Enotria was occupied by the Romans, who spread local wine-making technologies throughout the empire all the way to Britain.
Today, Italians call the southern part of the country Mezzogiorno., what does noon mean. How do its residents joke?: "Noon is lunch time, which means, it's always noon with us". Cuisine in southern Italy is not so refined, like northerners, but a lot of authentic products with a bright taste. A siesta, here called riposo, lasts from noon to evening, and there before dinner at hand.
red gold
From the Campania region, from coastal vineyards north of Naples and the slopes of Mount Vesuvius, there was Falerno - the most expensive wine of the Roman Empire, whose amphora cost a fortune. Its modern successor is considered to be wine made from the Aglianico grape variety., included in the top three most noble red varieties in Italy, along with Tuscan Sangiovese and Piedmontese Nebbiolo.
Aglianico is often compared to Nebbiolo in profile.. Wines from it are filled with aromas of red roses., sour cherries, basin, smoke, herbs and dressed leather. They have pronounced tannins., high acidity and minerality.
The most characteristic wine from Aglianico, Taurasi DOCG, is called the Barolo of the South for its longevity and strength.. The Taurasi DOCG appellation takes its name from the village of Taurasi, sung by Titus Livius as "a place of fat vineyards".
Sweet and passionate
From Vesuvius we slide down through the Amalfi Coast. Giant lemons compete for the crown of the region's main fruit with grapes., from which the best limoncello liqueur is made. Grapes grow on steep stone slopes above Amalfi, therefore tending vines and harvesting is risky.
In the registers of the European Union, this is called the zone of "heroic viticulture", and the heroes are rewarded with unique sensual white and red wines.
Through Basilicata we fly with an arrow to the east coast, where does the super-temperamental tarantella dance come from. The Puglia region is now in demand among sommeliers of top restaurants thanks to the red wine primitiv (Primitivo di Manduria DOC). The best wines from "primitivo" - exquisite, complex, rich and powerful.
Otherwise, softer and more feminine, wines from Negroamaro sound, on which the Salice Salentino DOC appellation is based. Back in the early 1990s, a colorful advertisement with the slogan "Say Sa-li-ce" («Tell me») attracted the attention of the whole world to the most “oriental” of all Italian wines. Although the name "negroamaro" is translated as "black and bitter", wines from this variety are sweet and passionate.
Classics of the genre
Through the Strait of Messina we get to Sicily. In terms of winemaking, this is not an island., but the whole continent, where wines of many varieties and styles are created with equal success. To get acquainted with the Sicilian assortment, the connoisseur will need to make a huge checklist. First, What you should pay attention to, these are original wines from the best autochthons: red "nero d'avola", white "insoles", "grecanico" and "cataretto".
The second point is wines from the French varieties “Cabernet Sauvignon” that took root in Sicily in the 19th century., "cheese", "chardonnay". It is impossible to pass by trendy wines from Mount Etna, conquered the world market in recent 10 years old. The list must include reds from "nerello mascalese" and "nerello cappuccio", white based on "carricante".
It makes sense to continue the tasting with sweet muscats - from the zibibbo variety from the islands of Pantelleria and Lipari. And experts recommend finishing with an ageless classic - marsala from the west coast of Sicily.
Wines from the cradle of winemaking:
Dry white wine PLACIDO Pinot Grigio (Italy)
Wine, made from the pulp of slightly unripe berries by low-temperature fermentation, turns out rounded, oily and mildly acidic. There are sweet hints of pear and peach in taste and aroma.. Excellent accompaniment to fish and seafood dishes.
Red dry varietal ordinary wine MONTEDOMO Nero D'Avola Sicily (Italy)
Sicilian wine has an exquisite aroma with notes of cherry, flowers and dessert spices. Fruit tones predominate in a balanced taste. Recommended for grilled meats, game dishes, cheese.
Dry white wine MIRAL Grillo Sicily DOC (Italy)
"Grillo" - the most trendy variety of white Sicilian grapes. In the aroma of wine sweet peaches, mango and melon intertwined with citrus, jasmine, herbs. The taste is round, fruit. Served with rice or pasta with seafood.
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