Wine Rating For Your Reading Pleasure

I Love Italian Wine and Food - The Bascilicata Region

If you are looking for fine Italian wine and food, consider the Bascilicata region of southern Italy. You may find a bargain, and I hope that you?ll have fun on this fact-filled wine education tour.

Bascilicata is the instep of the Italian boot. This hilly and mountainous region is located in the southwest corner of Italy on the Ionian Sea. Parts of Bascilicata have been settled since the Stone Age. It was conquered by the Greeks, Romans, Byzantines, and Normans. When the pirates came, the local inhabitants were forced to flee into the interior. Historically the region is quite poor. Its population is slightly more than 600 thousand.

Agriculture products include barley, citrus fruit, corn, potatoes, oats, olives, and tomatoes. While meat is relatively scarce, more and more sheep, pigs, goats, and cattle are raised. There is some industry including a major FIAT (automobile) factory. Tourism is becoming more popular, in spite of, and perhaps in part because of a lack of infrastructure.

Bascilicata?s administrative center is Potenza, a city of about 70 thousand. It is known as the coldest city in Italy and sometimes has snow. The city of Matera has at least two reasons to be proud. In September, 1943 it was the first Italian city to rise up against the German occupation. And Matera contains a prehistoric settlement, caves that have been occupied by people for at least 9 thousand years. In some places, the streets are actually rooftops. Parts of this area are now classified as a World Heritage Site.

Bascilicata devotes about 60 thousand acres to grapevines, it ranks 17th among the 20 Italian regions. Its total annual wine production is less than 13 million gallons, also giving it a 17th place. About 73% of the wine production is red, leaving 27% for white. The region produces two DOC wines, Aglianico del Vulture, reviewed below, and Terre dell Alta Val d?Agri. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Only 2.4% of Bascilicata wine carries the DOC designation. Bascilicata is home to about two dozen major and secondary grape varieties, half red and half white.

Widely grown international white grape varieties include Malvasia and Muscato. The best-known strictly Italian white variety is Malvasia Bianca di Basilicato. Virtually no Bascilicata white wine is exported to North America.

Cabernet Sauvignon and Merlot are international red grape varieties that compose the Terre dell Alta Val d?Agri DOC wine. The best-known Italian red variety is Aglianico, which may have actually originated in Greece.

Before we reviewing the Bascilicata wine and Italian cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Acgua e Sale, Soaked Bread with Sweet Onion, Tomato, and Basil. Then try Grano con Rag? de Maiale, Savory Pork Ragout.
For dessert indulge yourself with Grano Dolce, Plump Wheat with Pomegranate, Chocolate, and Nuts.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Cantine di Palma DOC ?Il Nibbio Grigio? Aglianico Vulture 2000 13% alcohol about $14

Let?s start with the marketing materials. ?Medium ruby in color with aromas of dried berries, leather, figs, dried flowers and spice. This medium-bodied wine has a rustic style, it?s quite assertive on the palate with some dusty tannins. It would be great with lamb chops or braised pork ribs and could reward 2-3 years further cellaring. (August 2005).?

This was a wine that I was rooting for, prior to opening the bottle. It is a hard life for many people in Bascilicata; perhaps that?s why the residents live longer than in most other Italian regions. But I didn?t have to cheat to like this wine. Interestingly enough, my supplier has dropped the price by $2 a bottle, which may be a first for the wines in this series. I might buy a half case and taste it over the years. And now to my review.

The first pairing was with meat balls and potatoes. The wine had a fine nose. It was quite full-bodied, and tasted of tobacco (I?m not a smoker) and cherries. While the wine was very pleasant it was shorter than I had hoped. It was quite enjoyable on its own.

My reactions were basically the same when tasting this wine with beef ribs, except that the wine was moderately long. It was easy to drink but not light.

Then I drank this wine with a grilled rib steak in my spicy, homemade barbeque sauce that included ketchup, Dijon-style mustard, horseradish, fresh garlic, and black pepper. The accompaniments included potatoes cooked in chicken fat (a specialty of a local supermarket) and a tomato and red pepper salsa. The wine was really excellent. It held up well and tasted of dark fruit and tobacco.

I didn?t have any Bascilicata cheese so I had to settle for two other Italian cheeses. Isola is a Sicilian fresh cheese made from sheep?s milk. The Isola cheese was powerful, strong smelling and strong tasting, especially when you crunched into a peppercorn. Even though it was getting a bit long in the tooth, the cheese intensified the Aglicano?s fruitiness. Montasio is a cooked, full-fat, semi-hard cheese made from cow?s milk and aged for several months. It has a pungent smell and a strong, pasty taste. It comes from the Friuli-Venezia Giuli of northeastern Italy. This time the wine and cheese pairing was not as successful, but the combination was still satisfying.

Before giving my verdict, which I believe you can guess, I do have one final comment. In spite of what I have read, this wine is not very tannic. I would not recommend keeping it until 2020, or even 2015, as some others suggest. But I do recommend buying it now, and even storing it for a few years.

A Short Wine Rating Summary

I Love Italian Wine and Food - The Bascilicata Region


If you are looking for fine Italian wine and food, consider the Bascilicata region of southern Italy. You may find a bargain, and I hope that you?ll h...


Click Here to Read More About Wine ...

Featured Wine Rating Items

The FTD Fanfare Arrangement - Standard


This festive basket of flowers brings a party to the recipient. The basket arrangement features yellow daisies, red carnations, pink asters and more. The bouquet arrives with 3 latex balloons in assorted colors. Great for any celebration. C54-3467S


Price: 39.99 USD



Headlines on Wine Rating

‘Stupidest Statements Awards’ of 2008

Fri, 02 Jan 2009 23:09:39 -0800
“The Stupidest Statements Awards” have been bestowed again upon the famous by Mega Genius(R), “The Man with the Perfect IQ(TM).” His sixth annual prizes of recognition for “crash-and-burn lapses in intelligence” are just for fun. 1. Vijay Prakash, Indian welfare minister, for urging 5-star hotels to serve rat burgers, rat tail pasta, and minced baby rat meat: “It is very high in protein and the beauty is that we have billions of rats.” August 13, 2008. (Mega Genius: “Does it go well with the I

Events Calendar (The Times-News)

Fri, 02 Jan 2009 22:24:31 -0800
Ethan Tucker and The Grassroots All-Stars perform 6-9 p.m. at the First Friday event at Rudy's - A Cook's Paradise, 147 Main Ave. W. The event features Tucker with acoustic and rhythm guitar, harmonica and lead vocals; Taylor Duff, lead guitar; Garrett Anderson, bass guitar; and Anthony Newbry, drums and percussion.

The Session #23 - In with the new

Fri, 02 Jan 2009 20:59:04 -0800
90-Minute IPA became my cooking buddy in 2008 It was recently announced that Dogfish Head and BeerAdvocate had teamed up to collaborate on a special "extreme" beer, to be brewed in preparation for February's Extreme Beer Fest in Boston, MA. In my mind, there's nothing more telling about the state of affairs in the beer world (and as a reflection on all of our situations in general) that this literal icon of extreme-ness-osity, coming from a brewery most famous for it's 20% alcohol (that's 40 pr

Lake Tahoe Truckee region's social events 2008 (Sierra Sun)

Fri, 02 Jan 2009 20:19:35 -0800
Three hundred and fifty philanthropically-minded women raise money for the Truckee Tahoe Community Foundation.

US winery owner dies in Brazil (The Charlotte Observer)

Fri, 02 Jan 2009 10:21:07 -0800
(By BRADLEY BROOKS, The Associated Press) A German-born businessman who owned a New York winery has died while swimming in the ocean off of Brazil, police said Friday. Christian Wolffer, 70, suffered a deep cut while swimming on New Year's Eve near the colonial town of Paraty, about 150 kilometers (100 miles) west of Rio de Janeiro, said police investigator Luiz Carlos. Authorities are ...

Playing favorites: Top CDs of 2008 (The Aspen Times)

Fri, 02 Jan 2009 10:20:28 -0800
There are so many ways to hear about music these days - and that's especially true for a professional music reviewer, who has squads of publicists trying to get his ear: "Can I send you a CD?" "Here's a link to the new EP.


Wine Club
Wine Barrels

Labels: Barefoot Wine

Posted by Austin Smithson | 0 comments

Wine Production For Your Reading Pleasure

The Harmony between Food and Wine


Wine is a social drink which should be enjoyed in the company of friends and .. food.

The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.

Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.

Some tips for making good food wine choices:

Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.

Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.

Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.

High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!

The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.

Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.

Some tips for making good food wine choices:

Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.

Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.

Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.

High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!

ABOUT THE AUTHOR

Thoughts about Wine Production

Wine Rack Kits and Plans


Properly storing wine keeps flavor and lets wine age so that you can taste its evolving, complex flavor. Buying a wine rack, however, can be pricey, e...


Click Here to Read More About Wine ...

Recommended Wine Production Items

Bruno Giacosa Barolo Rocche de Falletto


"The limited cuvee made from four blocks of the Falletto Vineyard called Rocche, the 1998 Barolo Rocche di Falletto, borders on perfection. This massive, full-bodied dry red wine is spectacular. A dark plum color reveals lightening at the edge. Stunning aromatics offer up scents of crushed stones intermixed with cherry jam and sweet tobacco. There are loads of glycerin, moderately high tannin, and an amazingly long finish of nearly 50 seconds. As staggering as it is now, I am sure it will close down and require 7-8 years of cellaring. Anticipated maturity: 2008-2035." This perfect red from Italy is a great gift fro wine lover! RP - 98 (Subject to Availability) BGR98 BGR98


Price: 285.99 USD




Wine Merchant
Food Wine
Aging Wine

Labels: Barefoot Wine

Posted by Austin Smithson | 0 comments