Cocktail book author and mixologist Anthony Giglio describes how the fat in food helps to soften the flavor of big, tannic Southern Italian wines.
[MUSIC] A-Mano Prima-Mano 2003. This wine is a grape called Prima Tivo. How many people 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 such a thing a thing as light in southern Italy. These are all big, [UNKNOWN] wines. This wine, to me, is medium bodied. It smells very, very earthy, it's almost a little musty in the nose. To me, as I smell it again, I get dark cherries. I also get dried fruit, like raisin. And then when I taste it, [MUSIC] 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 I'm gonna to try it with food. If we had olive oil on these tables, and a little piece of it