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Tuesday, 31-Jan-2012 01:24 Email | Share | Bookmark
I Love Italian Wine plus Food The Apulia Region

If you may be searching for fine Italian wine and food, consider the Apulia area of south Italy. You may find a deal, but hope you have fun on this fact-filled wine degree travel.Apulia is the heel of the Italian shoe. This is positioned in the southeast corner of Italy on the Adriatic and Ionian Seas. Apulia was frequently invaded by the historic Greeks and Romans. Among its several rulers were the Byzantines, Goths, Lombards, Normans, Spaniards, and Turks. Its moment of largest fame was in the Holy Roman Empire of the 13th Century, when majestic Romanesque cathedrals and palaces were built.When the Phoenicians and Greeks initially found its way to Apulia they found native folks living from farming. Apulia produces almost half the olive oil in Italy. Other big agricultural items include feed, fava beans, vegetables, pasta and sift, fish and fish, cheese, and meat, particularly lamb and child. The area has some business, in particular chemicals, petrochemicals, iron, and metal.Apulia'sadministrative center is Bari, the biggest city in south Italy, whose population is somewhat over 325 1000. Bari is a college city, with a historical older town. Taranto and Brindisi are essential ports.Apulia devotes about 260 1000 acres to grapevines, it ranks 2nd among the 20 Italian areas. Its total annual wine production is about 191 billion gallons, equally offering it a 2nd region. About 7o% of the wine production is red or rosé (just a small rosé), leaving 30% for white. The area produces 25 DOC wines. DOC stands for Denominazione di Origine Controllata, that might be translated as Denomination of Controlled Origin, presumably a quality wine. Less than 4% of Apulia wine carries the DOC name. Apulia is house to over three dozen big and secondary grape varieties, a few more red than white.Widely grown international white grape varieties include Chardonnay. Italian models of international varieties include Trebbiano Toscano and Malvasia Blanco. The ideal known purely Italian white varieties are Bombino Bianco, that appears in 8 DOC wines, and Verdeca.Widely developed international or slightly international red varieties include Primitivo, a close relative of Zinfandel, and Sangiovese, an Italian choice found increasingly elsewhere, for illustration in California. The ideal known purely Italian red varieties are Negroamaro, found in sixteen DOC wines, and Uva di Troia.Before reviewing the Apulia wine and cheese that we were fortunate enough to buy at a local wine shop as well as a local Italian food shop, here are a few pointers of things to eat with native wines when touring this gorgeous area. \nStart with 'ncapriata, sometimes known as Favi e Fogghi, a Fava Bean Puree with Vegetables. \nThen try Pepata di Cozze al Limone, Peppery Mussels with Lemon. \nFor dessert treat yourself with Frittelle di Ricotta, Ricotta Fritters. \nOUR WINE REVIEW POLICY While we have disclosed with well over a 1000 Italian wine manufacturers and providers to assist prepare these articles, our plan is well-defined. All wines that we taste and review are bought at the full cost cost.Wine ReviewedAzienda Vinicola Rivera Spa 'Castel del Monte' Rosé 11.5% alcohol about $8Some mention that Castel del Monte, called for a 13th Century castle, is the best-known appellation in Apulia. Needless to say, ideal known could not necessarily mean ideal. This particular container was from Bombino Nero grapes, whose strange pyramidal shape remind 1 of a child (Bombino or Bambino) with outstretched arms.I'll begin by quoting the marketing components. "...Following soft processing of the grapes the should macerates with all the skins for 15-18 hours in stainless metal vats. It is a fruity, well-balanced and dry rosé that perfectly matches appetizers, light soups, fish and white meats. Well-chilled it is actually a wonderful aperitif."And now for my comments. I initially tried this wine with an omelet containing red onions, Portabello mushrooms, and non-imported Provolone cheese. The wine was mildly acidic and refreshing, and brought out the onion's sweetness. It became a summertime wine, you'd recognize it became a rosé without viewing it. However, it was quite short.My next sampling was with chicken meat balls and green beans amandine. While the wine was pleasantly acid, again it was quite fleeting and virtually overpowered by light food. It is mostly of the wines that I prefer without food. It usually didn't add anything to the meals.Caciocavallo Silano is a stringy semi-hard cheese produced in Apulia and neighboring areas of south Italy. It's made of cow's milk aged for at least fifteen days. The cheese's light crazy taste was enhanced by the wine. I had the same undertaking when sampling this wine with a Pecorino Sardo, reviewed in higher detail inside my post "I Love Italian Wine and Food - The Sardinia Region" in this series. In conclusion, the wine went better with cheese than with eggs or meat.Final verdict, I don'tthink that I'll purchase this wine again. The competition is too wonderful, actually at the $8 cost aim.\nRelated Sites : salento holidays


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