Southern Italy is the toe, heel, and ankle of the Italian “boot” where we find the regions Campania, Basilicata, Puglia, Calabria, and Sicily as well as the distant relative Sardegna. There are scores of fascinating indigenous grape varieties here, different winemaking traditions and styles are defining each region, and the wines are often less expensive than their Northern counterparts.In Campania and the northern part of Basilicata, winemakers have been finding success with the grape Aglianico (pronounced “ahl-YAH-nee-koe”).

The slightly colder climate is ideal for this grape and produces wines that are garnet-colored with high tannins and acidity. Harsh when young, but after some aging they become elegant and complex, and reveal lovely plummy flavors with a hint of chocolate.

Rich meats with high fat content. Rich umami note, such as black bean sauce, soy sauce, tempeh or dishes that welcome roasted mushrooms.