Cocktail book author and mixologist Anthony Giglio describes how the fat in food helps to soften the flavor of big, tannic Southern Italian wines.Cocktail book author and mixologist Anthony Giglio describes how the fat in food helps to soften the flavor of big, tannic Southern Italian wines.
[BLANK_AUDIO] [MUSIC] A-Mano, Prima-Mano, Primativo 2003. This wine is a grape called, Primitivo. How did you like this wine? You don't have to love it. It's completely subjective. As we taste on you'll see. We're going from lighter to biggest. But there's really no such thing as light in Southern Italy. These are all big, tannic wines. This wine, to me, is medium body. It smells very, very earthy. It's also a musty, in the nose To me I get, as I smell it again. I get dark cherries. I also get dried fruit, like raisin. And then when I taste it. Again, dried fruit. Dried fruit but light, it's a little acidic. I like that my mouth keeps watering. That's a food wine. The more you salivate the more food friendly the wine is But without food, without an ounce of fat to change these wines, we really can't judge them entirely. We can only say I didn't really care for it like that, but let me try with food. If we had olive oil on these tables and a little piece of italian bread, or french bread whatever, a little dab and a bite and then taste the wine again. Fat breaks open all those [UNKNOWN]. And it helps actually soften a lot of the bitterness in wine when they're young or they're too warm. Villa Raiano Taurasi. Taurasi is the king of Southern Italy. As far as wines, like, you know it's like, Bordeaux is the king of France, Taurasi is considered the king of Southern Italy. It's not all of Italy. These are monster wines made with Alianaco. Alright, so let's smell this wine. What do we smell in this of Organico versus the last? This is completely raisin to me. Beautiful. Open a box of raisins, there it is. Coffee, a little eucalyptus. Oh my god, there it is! See, you're all getting better and better. Let's taste this wine together. You're still salivating. There's a little bit of that tightness, but more fruit comes in to save the day. That's what we're looking for, the balance of wines. These are beautiful wines. They need to be given a chance. If you think that they're a little too much right now, consider them cooler and consider them with food and you have six beautiful wines. [MUSIC]