Ahhh-lianico: Texas Tuesday

Awake at five, lunches packed, presents opened, cupcakes frosted, drop-offs, four loads of laundry, a couple of hours of work and a very brief workout. Pick-ups, stop at library to deal with missing book, trip to the toy store for the birthday boy punctuated by gelato courtesy of his grandmother.  Rhyming game leads to discovery and multiple attempts to use newly discovered inappropriate word. At a loud volume.  In public.  Long talk in the car about limits, boundaries, word choice, testing, and loss of new toy which demands responsible choices.  Blah, blah, blah, blah, blah.

Just your typical Tuesday!

Enter my liquid hero for the evening: Duchman Family Winery’s 2010 Aglianico.  Or tonight, it is known as Ahhhh-lianico.  Not familiar with this grape? Originally from Greece, Aglianico made its way to Southern Italy where it became a signature grape in Basilicata and Campania.  It produces a full-bodied wine with structured tannins and acid to match.

This grape does well in hot, sunny climates so it is not surprising that it is shining in Texas.  Duchman Family Winery produces their Aglianico with grapes sourced from the Reddy and Oswald Vineyards in the Texas High Plains AVA.

Dave Reilly made a bold move with this bold grape and it has paid off in a big way.

IMG_4706

In the glass, the wine is brick-red with a burnt orange rim.  That’s either a nod to our local university or to the origins of the grape.  My understanding was that Italian wines often have the rusty ring around the glass.  Maybe some domestically produced wines do as well.

On the nose I get red cherry and a ton of cinnamon.   Red cherry, baking spices, violet with a different note highlighted in every sip. The time in the bottle has allowed the flavors to really integrate and blossom.  It is full of flavor, but the acid keeps it from being heavy.  It is structured, but has the honest, rustic nature you expect from Italian wines.

The birthday boy has requested pizza for dinner.  He is five, after all. So while this wine calls for hearty, chewy Italian or grilled meats, pizza will work just fine.  It could be the cooler weather, it could be the wine, but if I had my druthers I would put this with chunky tomatoes or mushrooms.  Maybe a Bolognese.  Tonight I will be blissful with anything I don’t have to cook and a full glass of this beauty.

You may have noticed the subtitle of this: Texas Tuesday.  I am really excited about what I am seeing and tasting in the Texas wine industry and my goal is to be more purposeful about getting the word out.  So, while it may not be very Tuesday, I am aiming to make Tuesdays for Texas wine.  And this was a great way to start. Cheers!

 

Posted by

Wine lover. Oenophile. Wanna-be-sommelier. Mom. Mommy. MA-MAAAAA!!!!!! Grocery shopper, budding nutritionist, dish scrubber, meat cutter. My love of wine started in my mid-twenties. I have no formal training, just a decent palatte and a desire to learn. And I am pretty good in the kitchen. The more I learn, the greater the desire to educate myself through articles, blogs, travel, and surrounding myself with others who like to discuss wine. When things calm down (what's that?) in my life, I may choose a formal education in the arena, but for now, I will taste, share, and taste some more. My descriptors may or may not be "correct." My pairings may wow, surprise, or may not "work." But, the best learning is through trial and error, right? Especially when the "trial" means drinking more wine. So, if you are up for a little wisdom about wine, and a lot of wine-induced wisdom, come along for the ride

5 thoughts on “Ahhh-lianico: Texas Tuesday

  1. Great intro – I just feel how intense your day was from the get go. And the wine sounds very delicious! Texas [wine] Tuesday is a great idea – though not so easy to support from Connecticut 🙂

    Like

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