What is it that drives us to learn as much as we can about the wines we love so much? If you are reading this, odds are that you suffer from this same irresistible urge to know all you can about your favorite pleasures. Make no mistake, I’m no Anthony Bourdain, but the wine and the region I’ll discuss today are very familiar to him: Sardinia, home to Anthony’s wife. Sardinia is the second largest island in the Mediterranean and this region is also home to one of my favorite wines.
Argiolas Costera [retail $19.99]
If this wine were a symphony, it would be like Mahler’s 8th symphony. Rich, dark, with complex harmonies and structure. The nose is full and heady. Heavy dried fruits are carried by rich white chocolate and fresh cracked black pepper. The body is warm on the palate with balanced acidity and pleasant tannins. Ripe fruit rounds off the taste to a cadence that lingers with great satisfaction.
Cannonau is the main varietal used in this blend. I know that some of you are thinking that you have never tried this varietal before, but it goes by many names. The French call it Grenache, and the Spanish call it Garnacha. Cannonau is native to Sardinia and grows well with the island’s Mediterranean climate. During the year there are approximately 300 days of sunshine, with a major concentration of rainfall in the winter and autumn, some heavy showers in the spring and snowfalls in the highlands. The average temperature is between 11 to 17 °C (52 to 63 °F) the Mistral from the northwest is the dominant wind on and off throughout the year, though it is most prevalent in winter and spring. It can blow quite strongly, but it is usually dry and cool and makes for a sailor’s paradise. Since Cannonau ripens late, because of the 300 days of sunshine and the mild Mediterranean climate, the yields must be carefully controlled. Otherwise the wine will lack structure and color. This is one reason Carignano and Bovale Sardo are included in this blend.
Enjoy Argiolas with suckling pig or wild boar roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Or pair with a filet seasoned with herbs such as mint and myrtle and brushed lightly with extra virgin olive oil. Serve with a salad of arugula, tomatoes, basil, oregano, garlic and a strong cheese.
Come by today to enjoy this wonderful but not very well known wine. Wednesday is wine day so you can enjoy this gem of a wine at a discounted price. Thanks for reading.
Sincerely,
David Waddle
