iGreco Catà Gaglioppo Rosso 2007

iGreco Catà Gaglioppo Rosso 2007

A flow of humid air lifts gauzy curtains from the open window.
Somewhere, thunder.
Lazy, quiet, stillness.
I. Am. Bored.

I’m especially bored with wine / food pairings that leave me needing adventure.

igreco-cata-gaglioppo-rosso-2007Seeking to sate my culinary wanderlust, I order a couple of Indian dishes, grab a volume of Pablo Neruda poems from the bookshelf and head to the cellar…let’s see… looking, looking… yes…a bottle of Gaglioppo it shall be!

I am not disappointed.

iGreco’s Catà Gaglioppo Rosso 2007 was superb with the Indian dishes, countering their spice with ripe fruit and soft tannins, complimenting the dish with its own spice notes and just the right amount of complexity.

An oil mill family for generations, iGreco is run by seven children of Tomasso Greco who produce wines from lands and traditions inherited from their father, using Gaglioppo, Nero d’Avola (known locally as Calabrese), Greco and Malvasia varietals.

iGreco Catà Gaglioppo Rosso is produced from 100% Gaglioppo – a varietal native to Italy’s Calabria – grown in the Cirò zone and fermented in stainless steel. Malolactic fermentation is carried out in barrique (six months).

Tasting Notes:

Medium-bodied and deeply flavored with fruity red berry and spice notes, this Calabrian rosso expresses a soft contour on the palate along with sweet, vanilla-inflected tannins and a long finish.

Food Pairing Suggestions:

Yes, pair this wine with grilled or roasted meats, pasta with red sauces or pizza and it will be delicious! But, I encourage you toward adventure 🙂 :try the wine slightly cooled with spicy tuna maki; enjoy it with Indian channa masala or dal makhani. Too far from your comfort zone? Serve this wine with a dish of penne “arrabiata” or eggplant parm and it will leave you smiling.


Calabria: Statti Gaglioppo 2007

statti-gaglioppo-2007-thumb1Calabria:  Statti Gaglioppo 2007 IGT Calabria

Were you to have won your Olympic Games event, the Ancient Greeks would have rewarded you with gallons of Gaglioppo to refresh your body and mind.  But I am guessing we can introduce you to Gaglioppo with considerably less exertion.

It was the ancient Greeks who first brought the art of wine making to Calabria, naming the region “Enotria Tellus”, meaning Land of Wine.  Although Calabria has had a great running start, she has been somewhat unhurried to establish a strong regional wine industry.  Only the reds of the Cirò have been getting on the radar internationally or, for that matter, even in Italy.

Statti, a family winery run by brothers Alberto and Antonio, is setting out to begin changing that fact. The brothers have taken on the task of restoring the wines of Calabria to “…the prestige that they enjoyed in Ancient times, when our land was called Enotria and was the cradle of ancient wines.”   The Statti are of the mind that “good wine is made in the vineyard”.  Basing their entire redevelopment strategy on this philosopy, they appear committed to apply the resources and research, both in the vineyard and in the winery, necessary to achieve their objective.

Gaglioppo, the principle grape of Calabria, produces wines of casual sophistication, full bodied and low in tannins.  Gaglioppo should be enjoyed young (1-3 years).

The production zone of Lamezia Terme runs the west side of Calabria’s “instep” between Cantanzaro and the Tyrrhenian Sea.  The region is characteristically very warm encouraging ripened grapes and wines with good body and alchohol.

Vineyards are located around Setteventi, so colorfully named because of its strong sea breezes.  The effect on the microclimate is positive:  mildew and fungus are not happy with this condition.  Therefore, Statti is able to use environment friendly techniques in the vineyards.  Vineyard soil composition is stony and of medium texture. 

Traditional fermentation is carried out at controlled temperature (mid 70’s, farenheit).

Tasting Notes:

The Statti Gaglioppo 2007 shows a medium ruby color and vivid aromatics of ripe cherries and strawberries mingled with violets.  The palate is full bodied, plummy and jam-like, and appealingly fresh, with good acid and soft tannins that never get out of balance.

Food pairing suggestions: peppers and onions with or without sausage, grilled meats, pasta, eggplant parmigiana, pizza.  ** Try this wine cooled down a bit and paired with fish esp. swordfish with tomatoes and olives. Low in tannins, you can also enjoy this wine at a slightly cooler temperature with spicy Asian / Indian dishes.     $