My wife is half Italian and speaks the language far better than I. I can get by with everything in the infinitive but also struggle with some of the nuances of the language, such as how to pronounce the “g” in “Aglianico.” Anyway, there’s no need to worry about getting your tongue around how this tastes.
Calabria Private Bin, Aglianco, Riverina, 2014
Love the nose if this: Leather straps, Pascal fruit bon bons, steamed pork dumplings (with the soy), plum syrup and milky, waxy cardboard. The soursweet plummy notes ride sidesaddle on full steam (but not wild) tannins. It feels cool in the mouth with a minty dental freshness, even if a little satiny and bright. Needs a little veal scallopini and some rustic rosemary roasted/smashed new potatoes.
Wine sample courtesy of Calabria Family Wines