2015 7th November: An Italian Campania Food/Wine Tasting hosted by Jill & Bryan in Worthing

In a change from our normal format for the first time, specialist suppliers Luigi & Jo di Caprio joined us for the evening to present wines and food from the Campania region of Italy and to share their knowledge of the region.

An Italian Campania Food/Wine Tasting

Luigi and Jo introduced three white wines and five red wines from the Italian region of Campania. The following notes are all taken from the Campania Wines website at www.campaniawines.co.uk

The White Wines:

1. Feudi Di San Gregorio Albente Irpinia; 2014; 100% Falanghina grape; grown in volcanic soil; 12.5% alc; available from Campania Wines, £9.99

Notes:
Albente from Feudi Di San Gregorio. A Falanghina, bright gold in colour with aromatic scents of dried apricot, pineapple and blossom. The palate is rich and fruity with a rounded texture and crisp, balancing acidity. Shows great varietal characteristics of candied citrus, cinnamon and ripe white peach flavours with a balanced, clean finish. Fermented in stainless steel tanks at 16-18°C, followed by 4 months maturation in tanks before bottling. A delicious, fruity glass by itself, this will also pair beautifully with full flavoured fish or poultry. Divine with a salad of pancetta, peach and red onion.

2. Vinosia L'Ariella DOCG; 100% Greco Di Tufo grape; grown in volcanic soil; 13.5% alc; available from Campania Wines; £16.99 discounted to £13.99

Notes:
The Greco grape is originally from Greece, but has been cultivated since Roman times in Campania. Greco di Tufo received the DOCG status in 2003. This wine from an ancient grape variety, Greco, is produced in the province of Avellino, and is less fruity but more mineral-rich than the Fiano di Avellino. The tufa soil rich in sulphur and calcium give the grapes an intense aromatic and mineral fragrance, a distinctive characteristic of Greco Di Tufo. Straw-yellow in colour with a fruity bouquet of overtones of lime leaf, vanilla and apple. The palate has a good structure and an elegant, persistent finish with flavours of white currant.

Food Matching: As an aperitif, accompanying starters and dishes with fish, shellfish, risotto with seafood or 'funghi porcini' (porcini mushrooms), white meat, lobster and soft, fresh cheeses as well as vegetable dishes.

3. Feudi Di San Gregorio Pietracalda Fiano Di Avellino DOCG; 100% Fiano grape; grown in volcanic soil; 13.5% alc; available from Campania Wines £18.99

Notes:
Located at altitudes between 350-600 metres, the vineyards of Feudi Di San Gregorio have extremely varied soil. This great diversity, range of cool micro-climates and the unquestionable ability of their winemakers all combine to produce beautifully balanced, aromatic wines that are seen as some of the best in Italy.

Vinification: Fermentation in stainless steel tanks at 16/18°C, followed by 4-5 months maturation on the lees with frequent batonnage for greater texture and mouth-feel.
Tasting Notes: Spicy aromas with undertones of fresh flowers, such as chamomile, just picked fruits and candied citron. On the palate, there are typical notes of softness of the variety, balanced by freshness and minerality.
Serving Suggestion: Seafood, grilled seafood and white meats.

Moving on to the Reds:

4. Feudi Di San Gregorio Trigaio Beneventano Rosso I.G.T.; 100% Aglianico grape; 2014, 13.5% alc; available from Campania Wines £9.99

Notes:
Trigaio from Feudi Di San Gregorio. Opaque ruby red in colour with tinges of purplish blue. The nose is fruit driven and packed with cherry and raspberry aromas and hints of fresh strawberry leaf. On the palate the wine is medium bodied and highly expressive of its Mediterranean up-bringing; rich red and black fruit flavours and hints of spice dominate the flavours and there is a soft, integrated structure which stretches the palate out into a well defined finish.

Soil: Volcanic
Vinification: Fermentation and maceration in stainless steel tanks for 2-3 weeks, followed by 4 months maturation in stainless steel vats.
Serving Suggestions: Delicious with roasted, crackling Somerset pork belly, roasted Provençal rack of lamb or a good quality, simply prepared, rump steak.

5. Feudi Di San Gregorio Rubrato Aglianico D.O.C.; 100% Aglianico grape; 2011; 13.5% alc; available from Campania Wines for £14.99

Notes:
On the nose this wine shows wild black fruit and liquorice aromas. The palate is medium bodied and fruit driven with a fine balancing structure consisting of well integrated, rounded tannin and spicy, smoky oak nuances. Finishes firm but soft.

Serving suggestion: A great partner to most roasted meats (particularly goose, turkey or ham) and perfect with pasta, grilled or barbecued red meat and cheese.
Soil: Volcanic
Vinification: Fermentation and maceration in stainless steel tanks for 2-3 weeks, followed by 8-10 months maturation in stainless steel vats. The wine is then aged for 6 months in bottle before release.

6. Villa Matilde Falerno Del Massico Rosso D.O.C.; 80% Aglianico, 20% Piedirosso grapes; 2010; 13.5%; available from Campania Wines for £16.99

Notes:
The most famous wine of the literature and history of the Campania region. Falerno, deep red Aglianico and Piedirosso grapes, collected after careful selection in the vineyard hill estate of San Castrese, on the slopes of the extinct volcano Roccamonfina, in the province of Caserta. Its bouquet is intense and complex; purple and black fruits: cherry, blackberries and raspberries. Full, elegant and harmonious. Ideal serving temperature is between 16 & 18°C. It can be aged for 10 years.

Soil: Volcanic with good supply of phosphorus, potassium and trace elements
Altitude of Vineyards: 140 mt s.l.m.
Harvest: Aglianico: Third week of October. Piedirosso: second week of October
Ageing: Part of the wine, 50%, aged in barriques the remaining 50% rests in traditional Slavonian oak barrels for a period of 10/12 months.

7. Core IGT; 100% Aglianico; 2013; 14% alc; available from Campanis Wines £19.99

Notes:
Core (pronounced Kor-Ay) is local dialect for "heart", and the label designed by the daughter of owner Silvia Imparato evokes the love of life, and wine that is the spirit of Montevetrano. Core is sourced from particular experimental Aglianico plots on the estate in San Cipriano and also from outside growers in Benevento working closely with Riccardo Cotarella.

Tasting Notes: A wine of character, with a spicy aromatic impact of small red fruits with a touch of iodine and a full and decisive liquorice finish that is earthy, meaty and visceral. A harmonious wine with HEART.
Area of production: Guardia Sanframondi
Soil: Clay
Vinification: Long skin maceration for 8 days
Fermentation: 15 days in stainless steel tanks. Numerous pressings. Malolactic fermentation performed
Ageing: 10 months in new 225 litre French oak, and bottled for 4 months before release.
Food Pairing: Excellent with roasted lamb, grilled tenderloin, braised ossobuco and ripe cheeses.
Serving temperature: Core is best served between 15° and 18°C.

8. Feudi Di San Gregorio Taurasi DOCG; 100% Aglianico; 2010; 14% alc; available from Campania Wines £24.99

Notes:
Taurasi, the Barolo of the South Full bodied and rich red wine with a plump midpalate and balancing structure to the black fruit and spice flavours. It finishes dry and assertive with lingering vanilla oak flavours. Brilliant ruby red in colour with a garnet tinge around the rim. Shows deliciously fragrant aromas of black cherry, cinnamon and nutmeg, vanilla and anise. An inspired choice to accompany game and roasted red meat. Delicious with a venison, pheasant, stout braised pie or ham and pea risotto.

Soil: Volcanic
Vinification: Fermentation and maceration in stainless steel tanks for 3 weeks, followed by around 18 months maturation in medium toasted French barrels. The wine is then aged for 9 months in bottle before release.
Awards: Wine Spectator, 91 Points 2014

Food for the evening:

During the evening we had the opportunity to taste a couple of Tapenades and some excellent Green Olives that Campania Wines had available for sale.

After the Tastings, Jill provided an excellent pasta Supper Menu for all to enjoy - a Vegetable, Chorizo & Pasta Bake. For desserts, Lyn contributed Apple & Rhubarb Crumbles and Adrienne a very decadent Chocolate Fridge Cake. Cheese & biscuits and tea/coffee rounded off a splendid evening.

The Raffle Wines:

1. Feudi Di San Gregorio Albente Irpinia, 2014 - won by Claire

2. Feudi Di San Gregorio Trigaio Beneventano Rosso I.G.T., 2014 - Won by Rob's friend, Sally (#2)

p.s. Did anyone else spot the excellent slow pourer/cap inserts that Luigi and Jo used for their wine bottles? Research has found them at amazon.co.uk, ideal for "busy tastings" they say! About £16.50+P&P for 50 off. Seems like a good idea...!