Saturday, May 31, 2008
With them, I opened a bottle of a new (to us), organic Aglianico from Basilicata (see map). The winery is Bisceglia, and the wine name is Vulcano. The vintage is 2003.
According to Winegeeks, the grape is late ripening, and has "inky-black depths of color, fiery tannins and a firm structure. Aromas and flavors of black fruits, smoke, dark chocolate and even iron are common." Knowing about the rough tannins common to the grape, I decanted immediately. Dinner was already on the stove, so I tasted it right away.
I shouldn't have been surprised, since 2003 was such a hot year, that it had a very roasted aroma on opening. Prune, raisin, and smoke are some other descriptors I would use. On the palate, there was prune, soy sauce and over-roasted coffee.My first reaction was to fiercely dislike it. I'm glad I decided to drink it anyway.By the time we served dinner about fifteen minutes later, I was pleased that at least some of the (unpleasant, to me) aromas had blown off, and the intensity of the flavors had diminished slightly.
Then I had a bite of food, then a sip of wine. All I can say is that the food changed the taste of the wine. I don't know how else to describe it. That over-roasted flavor was just gone. The fruit tasted fresher. Even after the meal was over, the wine was still enjoyable.I ended up have about three glasses, half of that after the sausage was gone.
In the end, it was a good wine for the food we were having. I may not buy it again soon, but I will have no qualms recommending it, with reservations. You would have to be serving a strong tasting meat to go along with it, the gamier the better.