It would have been so easy to walk past the bottle sitting there on the bottom shelf of a large supermarket display: a rather dull label, a producer I’d never heard of and surrounded by a number of unexciting bargain-basement wines. And then I spotted the word ‘Appassimento’ on the label. Suddenly this wine became a lot more interesting.
Appassimento is a method of making wine from dried grapes and dates back at least 3000 years. In ancient times it was quite common, especially in the warmer southern Mediterranean wine-growing areas. After harvesting, the grapes were spread out on reed or straw mats under the sun (or hung up in nets) for 3 or even 4 months before being crushed and fermented. During this time, they lose up to 50 per cent of their moisture, becoming shrivelled and dried up. This concentrates the sugars in the berries producing a richer, sweeter wine.
Today, the process is much less common and many producers now dry the grapes in drying lodges rather than using the traditional straw mats. It is mainly practised for sweet wines such as Vin Santo and one of my favourites, Passito di Pantellaria from a tiny island off the south-west coast of Sicily. There is also one particularly famous dry example: Amarone della Valpolicella.
The bottle I bought was not so famous but also dry. This one was from the Puglia region in the ‘heel’ of Italy, made from an unusual blend of grapes: Merlot, Negroamaro and Zinfandel – this latter variety has a long history in the area, although better known locally as Primitivo.
Ca’ Marrone’s Appassimento (Tesco, £8.50) has all the power and richness that this process typically gives to this type of wine, but accompanied by good plum and prune flavours and a certain smokiness. This isn’t an easy quaffing wine but, with robust food it really comes into its own. And at the price, it’s a real bargain when you think of the cost of a good Amarone.
In ancient times, the south of Italy was thought of as one of the great wine regions of the known world. Fast forward 2000 years and, by the time I started enjoying wine (in the early 1970s, if you must know!), it was a place for wine lovers to avoid. But, rather than concentrating on the bad times, I’d sooner focus on its re-emergence over the past 20 years or so and on the delicious wines you can find there now – wines that were the subject of a recent evening at the Bristol Tasting Circle, hosted by Alex Pack of Liberty Wines.
Temperatures in this part of the Mediterranean normally favour red wines over white, but Donnafugata’s rich, minerally Vigna di Gabri from Sicily was the exception: full of citrus and herb flavours with an attractive touch of bitterness, this would pair beautifully with poultry or white meats.
The reds mainly showcased the best of the local grape varieties, such as Aglianico, thought to have been originally imported into Italy by the early Greek traders, Nero di Troia and Primitivo (aka Zinfandel). Opinions on the night were divided as to the best of these with Canace’s Nero di Troia, Zolla’s Primitivo di Manduria and Vesevo’s Taurasi all getting favourable mentions, particularly as partners for robust red meat and game dishes, or with flavoursome hard cheeses.
But, the last wine of the evening stole the show for me and, I guess, many others: again from Donnafugata, their wonderful sweet but refreshing Ben Ryé has intense aromas and flavours of orange and passion fruit. Made on the tiny island of Pantelleria, off the South West coast of Sicily, this ‘Passito’ uses grapes picked and then traditionally laid out on straw mats to dry and concentrate the sugars. It must surely rank alongside some of the great sweet wines of the world.
As Liberty Wines supply the trade only, I have not given prices, but a check on, for example, the wine-searcher website will show whether any of these great bottles are available near you.
One of my fellow wine bloggers (appetiteforwine.wordpress.com) wrote recently about his aim to become a member of the ‘Century Wine Club’, open to anyone who could show that they had tasted at least 100 different grape varieties. I think I might qualify as I’m always looking for different and unusual wines but I haven’t kept detailed notes going back far enough to prove it.
But I did open a bottle the other day that, if he can find it, will almost certainly get Mr Appetite for Wine (sorry I don’t know him by any other name) one step closer: the Italian producer Cà dei Frati makes their wine I Frati (Wine Society, £12.50) from the grape Turbiana.
Grown on the southern shores of the beautiful Lake Garda and labelled as DOC Lugana, this little-known variety yields a rich, floral and complex white, full of quite subtle tropic fruit flavours; a wine that would be ideal with fish or chicken in a creamy sauce. Unusually, it is matured in barrels of acacia wood – not oak – although there is no hint of any wood ageing on the nose or palate.
Turbiana was once thought to be Trebbiano, Italy’s most widely planted white grape variety. This link surprised me as I know of no wine from that grape that has the richness of flavour that I Frati shows. Research for Jancis Robinson’s book “Wine Grapes” confirmed my doubts – indeed, it showed that there are at least 6 different varieties all using the name Trebbiano. No wonder it apparently produced such a range of different styles!
Trebbiano di Lugana is still sometimes used as a synonym for Turbiana although it now appears that it may be more closely related to Verdicchio – widely grown on Italy’s Adriatic coast and producing some delicious, fresh, lemony whites – than to any of the more common Trebbianos.
I hope my fellow blogger can find a bottle; it will get him 1 closer to his target in a really delicious way. He should, however, be careful in lifting it – the bottle weighs in at a ridiculous 770 grams empty! The contents are good enough to speak for themself without such excesses.
Finally, a word of thanks to an eagle-eyed reader who spotted a mistake in a recent blog: my ‘Hidden Corners of Spain’ wine course at Stoke Lodge will be on Saturday 4th March, not the 7th as I said previously. A few places are still available and you can book via www.bristolcourses.com or by phone to 0117 903 8844.
Say the name ‘Valpolicella’ to many wine lovers and you’re likely to hear a fairly negative reaction. I take a different view: Yes, there’s a glut of pretty ordinary examples among the bargain basement offerings on supermarket shelves and these have caused Valpolicella’s reputation to suffer in recent years. But, leave those alone (and pay a few £s more) and you’ll find some delightful, fresh and deliciously fruity reds that are ideal for drinking on their own or with, for example, a seared tuna steak.
My suggested food match is a key to what you should expect from this red wine from the Veneto region of northern Italy: it’s a delicate red, not heavy or chunky but light-bodied, refreshing and easy drinking. You can even chill it for a summer picnic. One of the best producers is Allegrini whose wines bring out all the lovely bitter black cherry flavours that are so typical of a good Valpolicella (available from Bristol’s Grape & Grind, £12.50 or the Wine Society, £10.95). This wine is now available under screw cap after Allegrini fought a long battle with the regional authorities who were insisting on cork closures.
Just as you need to take care to avoid poor examples of Valpolicella, there are a number of very different wines with similar names: Amarone della Valpolicella is made in the same region, but using partially dried grapes to give a much fuller, richer and robust wine, while if you see the word ‘Ripasso’ on the label alongside Valpolicella, this is a kind of halfway house between the two – but still much bigger in style than a simple example. And finally, Recioto della Valpolicella is a sweet wine. All these can be delicious, but check the label carefully to see you’re buying the style you want – and, above all, avoid the ultra-cheapies that have so damaged the reputation of these attractive, but misunderstood wines.