Syrah / Shiraz
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Aglianico is a black grape native to Southern Italy. The variety is most famous for the wines it produces in the region of Campania and Basilicata.
Wines made from the Aglianico grape were virtually unknown to much of the world just 25 years ago. They have made great progress since! They are becoming more appreciated now with structure, live acidity, and the ability to age and evolve!
The most notable thing about Aglianico is its pronounced savory notes. Expect to get hints of cured and smoked meats, game and pepper, along with sweeter notes such as black cherry, plum, and other tart berries. To match the robust savory notes, the wine is full bodied with a high amount of tannin.
A few more notes on Aglianico:
The following guide will illustrate what Aglianico often tastes like (aroma, flavor, and structure). It will also tell you where it’s from, provide you with common food recommendations, similar varieties, and let you know why you should be drinking more of it!
This grape is naturally heavy in both flavor and structure, with a rich mouthfeel.
If you are a friend of rustic reds with deep fruit flavors, bold acidity, and tannins, Aglianico could be your new favorite. Well suited climatically to drier conditions, it holds a lot of natural acidity that helps balance the wine.
The wines from Aglianico are full of tannin, and balanced with good acidity. As a result they have the potential to age for a very long time.
STANDARD TASTING NOTES: These are your benchmark exam-style tasting notes.
Remember, wine tastes are somewhat relative. There may be some different tasting notes you consistently find while drinking Aglianico.
There is no “one size fits all” when it comes to structure for every grape, however, there IS a general range when it comes to body, acid, alcohol, and tannin for each. Below are general guidelines for classic representations. Growing conditions and winemaking techniques can impact each of the following.
Think of “body” in terms of a liquid scale, with light body being akin to water and full body being akin to full-fat milk. For Aglianico, the mouthfeel is typically full!
Think of acidity based on how your mouth salivates after drinking something. For Aglianico you should expect a lot!
That “burn” you feel when you sip on a wine is the sensation of alcohol. Aglianico ranges between medium to high alcohol, typically 13-15 % ABV.
Tannins come from the grape’s skins and add to the drying, “grippy” sensation as you sip. You can tell a wine is high in tannins if it dries out your tongue. Aglianico is incredibly high. This is why the grape is typically aged in oak or blended with other wines to soften the tannins and make a smoother wine.
Primarily in: Campania and Basilicata
Grown in the region of Southern Italy, these grape vines tend to grow best in dry soils with lots of sunshine and tend to bud early and ripen late!
The Campania area encompasses, Naples, ruins of Pompei, Capri, Blue Grotto, and the Amalfi Coast. These areas have soils of volcanic origin that result in dark and concentrated wines that are quite age-worthy. Taurasi is the most notable DOCG for quality.
In Basilicata, Aglianico del Vulture is a benchmark region for the grape, where its volcanic soils also lend to deep expressive examples that age well.
You may also find Aglianico in other areas of Italy, such as Puglia, as well as Australia, California, and Texas; all warm climates that offer similar growing environments.
With high acidity and grippy tannin, this is a perfect match for red meats with a high fat content. It specifically pairs well with Beef Brisket, Grilled Steak, Smoked Pork, and Prime Rib.
A great match for Aglianico is sweet and savory (but not too sweet). Barbeque has just enough richness and spice to match the wines profile.
Bold wines can cut through the richness of the cheese and enhance their flavor. Try Pecorino, Asiago, Gran Padano, and Cheddar!
Other pairings: lamb, pasta, pizza, Mexican fare.
(common confusions)
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