After the long Sunday lunch the weekend before, the three day hangover that followed, this weekend was supposed to be dry. We made it until Saturday evening. A fair attempt, but once cooking started in the kitchen, wine was required.
I have very little experience with the wines of Puglia other than the occasional Primitivo at our local Italian, Bottega. A no fuss wine that marries well with good company, wood fired pizza and long, lazy afternoons.
This was another impulse buy from Shell.
There is also a nod to the food on this post after a few requests on what we have been eating with the wines we drink. In this case, slow cooked mushroom ragù with parpadelle finished with pecorino romano. It was delicious.
We decanted the Primitivo for about half an hour, it is young and from a hot climate, although I assume Puglia gets some maritime coolness due to its coastal aspect? More research required.
It is dark cherries and fresh green herbs on the nose. There is a nice minerality in the background that gives it some interest with a little floral note coming through after some time. On the palate, more cherries and some terrific acidity to tie it together. Perhaps a little too much as it is leaning on being unbalanced. Certainly not a fault. The finish is long. The acid is tempered by the ragù, making this a food wine.
A good wine without being great, made excellent due to the company, the food and the music.
