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Tombacco Aglianico del Beneventano 75cl

Quick Overview

Scarcely known outside southern Italy, but Aglianico is one of Italy’s noble grapes which ranks alongside Barolo in quality and why it is often referred to as the Barolo of the south.

Details

Scarcely known outside southern Italy, but Aglianico is one of Italy’s noble grapes which ranks alongside Barolo in quality and why it is often referred to as the Barolo of the south.

A dark, deep ruby red with clear purple tones. This structured wine is complex with enjoyable hints of cherry and red berry notes, followed by a marked vanilla and spicy note. Elegant, warm and full-bodied, this wine has a good length and persistence that leaves an enjoyable soft sensation on the palate.

Perfect with pasta and meatballs or pizza!

Additional Information

BrandTombacco
Size75cl
CountryItaly
RegionCampania
Grape VarietiesAglianico
Vintage2013
ABV14%
OrganicNo
VeganNo
  1. Robust, fruity and well-balanced review by Keefrob on 13/08/2016
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    A Full bodied, rich and fruity red, with a well balanced structure and a good herby finish. Goes well with BBQs, but also good just to drink on its own.

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  • Full-Bodied and Rich Red Wines

    Full-Bodied and Rich Red Wines

    Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.

     

    Serving Temperature

    Room Temperature (63-69 °F / 17-21 °C)

    Food Pairing

    Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper

    Chianti baked meatballs



    INGREDIENTS

    for the meatballs
    500g minced beef
    1 onion, very finely chopped
    2 cloves of garlic, crushed
    50g stoned black olives, chopped
    50g breadcrumbs
    25g finely grated
    Parmesan cheese
    1 lightly beaten egg
    1 teaspoon paprika
    1 long red chilli, finely chopped
    2–3 tablespoons chopped parsley
    sea salt and freshly ground
    black pepper
    for the sauce
    2 tablespoons olive oil
    250ml Chianti red wine
    2 x 400g tins of chopped tomatoes
    2 teaspoons caster sugar
    a large handful of chopped basil


    Preparation method

    1. Preheat the oven to 220ºC/fan 200ºC/gas 7.

    2. To make the meatballs, all you need to do is mix everything together really well (this is much easier using your hands). Now, using wet hands, divide the mixture into about twelve large or twenty small balls (giving three large or five small meatballs per portion). Lightly toss the meatballs in the olive oil in an ovenproof sauté pan or a roasting tray. Choose one that is just big enough to fit the meatballs, but not so small that they are squashed together or so big that the liquid evaporates too quickly, leaving less sauce.

    3. Bake the meatballs for 10 minutes, and then pour over the Chianti, turning the meatballs so they are coated in the red wine. There may be some residue in the pan from the meat. This is fine, just stir it into the wine and it will all cook together to give a lovely flavour.

    4. Return to the oven for 10 minutes, and then stir in the chopped tomatoes, sugar and basil. Cook for a further 20 to 25 minutes until the sauce is bubbling and thickened. Serve straight away with some pasta or baked rosemary potatoes.

    Recipe from http://jo-pratt.com/archives/243 Image from http://www.abelandcole.co.uk/media/607_7611_x.jpg

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