Aglianico goes back millennia, and has only recently been appearing on the radar in the United States. Here in California it is of particular interest due to its ability to tolerate extreme heat and survive with very little water. We go over its history in Campania and Basicilata before diving into Aglianico's surprisingly short history in California. Then we go deep into growing Aglianico in the vineyard, cellar practices, and then how it ages so gracefully. We also discuss tannins, minerality in red wines, and then go deep into food pairings, decanting, and what comes next for this noble red grape.
This class was held in conjunction with Paul Robinson, a former sommelier turned wine educator and renegade retailer - check out his amazing selections at www.bottivino.com