Did
you know when tasting wines of Campania it’s important to
be knowledgeable about the native vegetation, which is an integral
part of the wine making process? For example, the majority of the
land in the region is composed of volcanic minerals and the mineral
concentration may be different from one area to the next.
The small hilltop village of Tufo is the home of Greco di Tufo,
where there was sulfur production until a decade ago. Compared to
the Greco di Tufo produced twenty minutes away, in Montefusco, its
color and taste has a slightly, sulfuric nature. The land in Montefusco
has a variety of minerals and an abundance of citrus trees that
add to the flavor of the wine.
Oak trees, tobacco plants, and wild berries are important factors
that play into the production of Aglianico and Taurasi.
The people of Campania have cultivated tobacco for hundreds
of years and many vineyards are still surrounded by tobacco fields.
The Mediterranean forests of Campania are largely composed of oak
trees or "Quercia" (Cerza, in dialect) a wild berries
of the forest (they’re typically gathered for liquors and
marmalade). All these elements contribute to the taste of these
unique and powerful wines of Campania.
See below for tasting notes of Campanian wines. Remember these are
not all the wines produced in Campania. There are more wines to
explore once you arrive at the vineyard. Enjoy!
Tasting notes:
Red
-Taurasi
has an intense ruby color, which with age tends to show garnet
hues and/or amber reflections. Tasting notes may include hints
of cherry, wild berries, tobacco, liquorice, oak, tar, and black
pepper. It’s best served with red meat, wild game, and mature
cheeses, such as caciocavallo (provolone) or parmigiano.
-Aglianico
is dense ruby red, sometimes with violet hues. Toasted almonds,
wild berries, nutmeg, plum, spicy cloves are some of the aromas
and flavors that may come to mind when drinking this ancient varietal.
The aromas and flavors always depend on the location and the wine
producer’s vision. Great with pasta, white and red meat,
soups, and antipasti.
White
-Greco
di Tufo tends to be straw yellow in color with a bit
of gold tints. Various fruits contribute to the taste of Greco
di Tufo, but this doesn't mean it’s sweet! Apples, white
peaches, apricots, and local citrus fruits are blended together
give the wine its unique taste. Greco di Tufo can be paired with
shellfish, grilled fish and chicken, soft cheeses (mozzarella
di bufala).
-Falanghina
is pale, bright yellow. Falanghina is an excellent beginning to
dinner with antipasti. It’s light, fresh, and clean. Local
annurca apples are the key aroma along with hints of nutmeg and
maybe a bit of toasted Virginia tobacco. Serve with seafood, vegetables,
risotto, carpaccio, chicken, turkey, and soft cheeses.
-Fiano
di Avellino's medium gold appearance is telling of the
toasted hazelnuts, almonds, and honey that highlight its fabulous
taste. Native flowers, pears, apricots, and citrus fruits may
be detected along with acacia (native tropical trees), hawthorn
(native thorny trees or shrubs), mint, and fennel. An ideal aperitif
when served with seafood, oysters, and shellfish.
|
