The Aglianico grape variety certainly is not a household name.  In fact, I would guess the majority of wine enthusiasts barely know of its presence.  Yet if you’re in search of a red that can be robust, intense, and hugely tannic, opening the door to food pairings with equally big dishes, this is one you should search out.  You can learn more about the grape and wine by clicking here.

The “size” of an Aglianico is really a function of its winemaking style.  If fashioned in the more traditional style, the wine can be a monster with inky black fruits, over the top rough tannins and sharp acidity.  This profile reminds me of some of the traditional “old world” Barolos.  And similar to the Barolos, you need to pair them with equally big and meaty dishes.  On the other hand ( similar to the increasingly modern approach in Barolo ), more modern approaches are aiming at a wine that’s more approachable with fruits that are fresher, tannins that are more rounded and a balanced acidity.  This results in more flexible wine and food pairing potential than their traditionalistic cousins.