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Especially Puglia

From Puglia to your table

Rosé & Romance: A Taste of Puglia for the Perfect Valentine’s Day

Looking to surprise your date or loved one with a romantic Valentine’s Day dinner? No special meal is complete without a great bottle of wine! And what better way to toast to love than with a rosé from Puglia? With its rich traditions and incredible wines, this Italian region has just what you need to make your evening unforgettable. Here are four rosé wines that will set the mood for the perfect evening, along with tips on pairing.

1. Ottavianello Rosé

Looking for a smooth, easy-to-drink rosé? Grown in the Brindisi area of Puglia, Ottavianello is traditionally vinified as a red wine, but its origins trace back to rosé production. Light yet full of flavor, with floral notes and a touch of wild berries, it’s a great match for creamy pasta, grilled seafood, or a cheese platter – perfect for a cozy, candlelit dinner with your special someone.

2. Susumaniello Rosé

Susumaniello is also a must-try. Once nearly forgotten, Susumaniello has seen a revival in recent years, prized for its ability to produce elegant, aromatic wines with bright acidity. This rare Pugliese grape, popular in Salento, creates a fresh and slightly fruity rosé. With hints of strawberries and citrus, it pairs beautifully with seafood, light pasta, or a charcuterie board.

3. Negroamaro Rosé

Grown in Salento, this refreshing rosé is filled with red cherry, watermelon, and a hint of citrus. Negroamaro, whose name means “black and bitter,” has been cultivated in Puglia for centuries, valued for its deep color, robust structure, and rich flavors that shine even in rosé form. It’s the perfect choice for aperitivo hour, seafood, or a savory tart.

4. Nero di Troia Rosé

Named after the ancient city of Troy, Nero di Troia is one of Puglia’s oldest grape varieties, known for its bold character and ability to create wines with both structure and finesse. Straight from northern Puglia, this fresh and fruity rosé brings hints of wild berries, floral notes, and a touch of spice. It’s great with roasted veggies, grilled fish, or soft cheeses.

No matter which wine you choose, a Pugliese bottle will bring an authentic and romantic touch to your Valentine’s Day.

And if you love wine as much as we do, get ready – something truly special is uncorking soon! We’re bringing you new, immersive ways to savor the finest wines of Puglia, straight from the vineyard to your glass. Stay tuned, and cheers to the journey ahead filled with rich flavors, artisan stories, and unforgettable pairings.

The Best Apulian Wine & Food Pairings

Did you know that Puglia isn’t just known for its great food, but also stands as one of Italy’s premier wine-producing regions? Here, the rich flavors of the land and the vine’s fruits blend perfectly. Let’s discover 6 wonderful combinations of its wines – from strong reds to light rosés and fresh whites – paired with traditional Apulian dishes.

Negroamaro & Spaghetti all’Assassina

Negroamaro, with its ripe cherry and spice notes, pairs perfectly with Spaghetti all’Assassina, a hearty Apulian pasta dish. This dish features al dente spaghetti and a rich tomato sauce flavored with garlic and chili peppers, creating a bold and flavorful combination.

Production area: Negroamaro is primarily produced in the provinces of Brindisi, Lecce, and Taranto.

Why it works: The robust flavors of Negroamaro complement the spicy and savory notes of the dish, enhancing the overall tasting experience. Additionally, you can try Negroamaro with lamb or spicy Italian sausage cavatelli for a delightful twist.

Primitivo & Braciole Pugliesi

For a dish that pairs perfectly with red wine, look no further than Braciole Pugliesi. These beef rolls are stuffed with breadcrumbs, garlic, parsley, and cheese, then cooked in tomato sauce until tender. The rich flavors of the beef and tomato sauce pair perfectly with Primitivo, adding depth and complexity.

Production area: The Primitivo grape variety is mainly cultivated in the Salento area, particularly around Manduria and Sava, in the province of Taranto.

Why it works: The full-bodied nature of Primitivo, with its dark fruit and spice notes, enhances the savory and slightly sweet flavors of the braciole. As a first course, you can start with orecchiette pasta served in the same red sauce as the braciole.

Susumaniello & Bombette

Susumaniello, a red wine grape with a rich history in Puglia, pairs exquisitely with bombette, a traditional Apulian dish. Bombette are meatballs typically made with pork and beef, stuffed with cheese and herbs, and often grilled or baked.

Production area: This red grape is native to Puglia and is grown mainly around the major southern port of Brindisi, in the heel of Italy’s boot.

Why it works: The robust flavors of bombette complement the deep, complex notes of Susumaniello. This wine’s tannins and dark fruit flavors stand up to the savory richness of the bombette, making it a perfect match for this hearty dish.

Primitivo Rosato & Seafood Antipasti

Primitivo Rosato, a lovely rosé wine from Puglia, pairs well with seafood antipasti. Its fresh flavors complement shellfish and seafood salads.

Production area: This rosé wine is produced with specific techniques in the rural zones of Manduria and Sava, in the province of Taranto.

Why it works: The refreshing and crisp nature of Primitivo Rosato balances the briny and slightly sweet flavors of seafood, creating a harmonious pairing. It also pairs wonderfully with cheese and cold cuts antipasti, as well as first courses and second courses featuring fish or white meats.

Fiano & Tiella

This white wine has hints of nuts and flavors like fresh pear, citrus, and honey. Fiano is a great match with Tiella, a popular Apulian casserole packed with rice, potatoes, and mussels.

Production area: While Fiano is predominantly associated with Campania, it is also produced in Puglia, particularly in the Salento area, from low-yielding, fully organic vineyards.

Why it works: Fiano’s refreshing acidity complements the savory layers of Tiella, enhanced by the mussels and potatoes. The wine’s nutty and citrus notes add a delightful contrast to the rich, starchy components of the dish. It also goes well with grilled fish, seafood, white meats, and poultry.

Verdeca & Calamari

Pairing Verdeca, a zesty white wine from Puglia, with calamari creates a delightful combination. The wine’s herbal notes and citrus flavors complement the tender calamari, resulting in a refreshing and balanced pairing.

Production area: Verdeca is found almost exclusively in the provinces of Taranto and Bari.

Why it works: The bright acidity and herbal character of Verdeca enhance the delicate, slightly sweet flavor of calamari, making each bite and sip a refreshing experience.

These pairings are just the start of your culinary adventure in Puglia. Every sip and bite invites you to discover the diverse flavors that define this charming Italian region. Salute!

Tasting Guide to the Wines of Puglia!

Happy National Wine Day!

Wines of Puglia

It’s National Wine Day and we’re here to guide you through Italy’s 2nd largest wine producing region, Puglia of course!

The Terroir of Puglia

The regions richly fertile soils and beautiful climate make it a no-brainer as an option for growing grapes. Puglia has a relatively hot and dry climate that’s tempered by cool breezes from the surrounding water, resulting in expressive and delicious wines. The incredibly diverse geography of the region produces wines that are endlessly varied in terroir. Puglia currently has 29 DOC and 4 DOCG wine regions, mostly concentrated in the Salento region at the very heel of Italy’s boot.

Over the past few years, Puglia has gone through some major changes in the quality of their wines due to caring producers and new regulations. Once quantity focused, the region now has winemakers who want to show the world how amazing Apulian wines can be.

If you love Italian wines, this is definitely the region to keep your eyes on.  Look no further than this list for a foundation in major Apulian vino! While this list isn’t exhaustive as there are many grape varieties found in the region, these are the major grapes you will come across when you first dive into the beautiful world of Pugliese glou-glou!

RED WINE

Red wines are the bread and butter of Puglia, making up most of the region’s wine.  If you like fruit forward, full red wines then this is the region for you!  And rosé fans? Many of these grapes make some of the best rosés in Italy as well!

Negroamaro

The name Negroamaro means “black bitter” in Italian.  The grapes are in fact quite dark in color, and wines made from Negroamaro will typically have a distinct bitter profile.  The grape is well suited to Puglia’s climate with its thick skins and drought resistant nature. Many Apulian rosés are typically made from Negroamaro.

Wine Profile:  Ruby-Violet in color.  Aromas of red cherry, tobacco, and licorice that transition into black pepper, prune, and herbaceous notes with age.  Flavors typically of ripe blackberry and tobacco. Full bodied with soft tannin. This wine is best between 3-7 years old but can be had with up to 10 years of age.  It can be drunk at room temperature, but a slight chill is also pleasantly refreshing.

Food Pairing: lamb, grilled tuna, red sauces, spicy antipasti

Primitivo

Primitivo is the same grape as California Zinfandel.  The name means “early ripening” in old Italian, a name true to its typically early harvest in August.  The grape is less robust than Negramaro, being sensitive to drought, high temperatures, and frost. Primitivo has a naturally high sugar content and its wine was traditionally praised for its high alcohol content (it can reach upward to 18% ABV!).  The intense aromatics have garnered Primitivo popularity in modern times.

Wine Profile:  Aromas of sour and black cherry as well as raspberry.  Taste is jammy black fruit with low acidity and moderate tannin as long as it sees a little barrel time.

Food Pairing:  grilled meat and poultry, sausage, red sauce, strong cheeses

Nero di Troia

This black skinned grape is perfectly at home in the northern part of Puglia, especially Foggia and northern Bari.  This late-ripening variety has two growing styles: large berry, tight cluster which is suitable for high yields, and small berry, loose cluster which is suited for high quality.  The relatively high astringency of the grape makes it common in red blends.

Wine Profile: Aromas of cherry, violets, and tobacco.  Taste is dry with medium acidity and variable, but typically high tannins.

Food Pairing: fava beans and chicory, rabbit ragu, grilled chicken

WHITE WINE

Though Puglia is most known for red wines that make up the majority of production in the area, one cannot ignore the beautiful white wines coming from the region as well.  The hot and dry climate of Puglia produces crisp dry white wines made for easy drinking blends.

Verdeca

Verdeca is a white grape grown almost exclusively in Puglia but is slowly falling out of favor in the wine world.  It is a very neutral flavored grape and historically was most commonly used in vermouth production. Now it is typically found in blends. But don’t count Verdeca out! It’s very easy drinking and refreshing with notes of citrus, pineapple, and bergamot.

Wine Profile:  Color is straw yellow with a touch of green.  It has a clean minerality that’s almost flinty, with herbal and citrus notes.  Due to acidity, drink young.

Food Pairing: clams, calamari, meat pastries, light cheeses

Bombino Bianco

Bombino Bianco is an easy growing, resistant grape varietal with high yields.  Though typically blended with red grapes or used in sparkling wines, Bombino Bianco can be found in still wines on its own.  Unlike many wine varieties, it is also used to make raisins.

Wine Profile: Color is lemon yellow with hints of pale green.  This is a very neutral and subtle grape that can sometimes express soft citrus fruit and floral notes with touches of minerality.

Food Pairing: Marinated eel, shrimp, sweet potato fritters, roasted flounder

Greco Bianco

This grape reportedly has Greek origins and has an incredibly long history of over 2500 years.  It is genetically similar to the variety Asprinio. The late maturing Greco Bianco is almost always used in a blend with other Apulian varieties, though a passito dessert wine called Greco di Bianco can also be made in Calabria.

Wine Profile: These wines are fresh and grapey with racing acidity.  They have peachy, grassy aromas and a deep color. Though best young, they will develop more nutty aromas after a few years in the bottle.

Food Pairing: seafood pasta, pulled pork barbecue, caramel, walnuts

   

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