Varietal Guide
Aglianico Wine Guide
Aglianico is Southern Italy's answer to Nebbiolo. It makes wines that are dark, structured, and built to age for decades. The grape thrives in Campania and Basilicata, where volcanic soils and warm conditions push it to produce serious reds that demand your attention.
Taurasi, the crown jewel, is a DOCG wine that sits comfortably alongside Barolo and Brunello. But here's the thing: Aglianico costs less and ages just as brilliantly. It's not a compromise. It's a better deal.
Taste Profile
Aglianico hits hard on the palate. The tannins are gripping and present, not hidden behind fruit. Acidity is high and cuts through the weight with precision. Young bottles taste like black cherry, plum, and flowers with a mineral undertone. Give it time in the bottle, and it softens into something earthier, with leather and dried herb notes emerging. The finish is long and slightly austere. This is wine that finishes strong, not soft.
Food Pairings
Aglianico doesn't play well with delicate flavors. It needs fat and savory depth to balance its tannins. Braised lamb shank, slow-roasted pork shoulder, and rich ragus are its natural partners. Hard aged cheeses also work beautifully. The wine's acidity cuts through richness while the tannins grip the protein.
- •Pair with braised meats where fat and collagen break down the tannins as you eat
- •Avoid fish entirely. The tannins will taste bitter and metallic
- •Aged hard cheeses like Pecorino Romano or Parmigiano-Reggiano bring out mineral notes in the wine
Serving Tips
- 1.Open Aglianico 30 minutes before serving if it's under 10 years old. The tannins soften noticeably with air exposure.
- 2.Serve at 64 to 66 degrees. Warmer temperatures make the alcohol feel hot and the tannins aggressive.
- 3.Young Taurasi can age 20 to 30 years in good cellars. Buy a bottle at 3 to 5 years old and drink it slowly over the next decade.