Puglia Leggermente Appassite

Puglia Leggermente Appassite is a type of wine produced in Puglia, a wine-growing region located in the southeastern part of Italy. The term "Leggermente Appassite" refers to the winemaking technique used, which involves a slightly dried or partially appassite method for the grapes.

Wine Style:

• Type: Red wine.
• Body: Full-bodied.
• Style: Rich and smooth with slightly sweet and ripe fruit notes due to the partial drying of the grapes. The drying process enhances the natural sugars and concentrates the flavor profiles, resulting in a complex wine.
• Grape Varieties: Primitivo and/or Negroamaro are often used as the primary grape varieties for this wine. These are two indigenous grapes from the Puglia region, known for their rich flavors and deep color.
• Primitivo brings forward dark fruit notes like black cherry, plum, and blackberry with a smooth texture.
• Negroamaro contributes earthy, spicy, and berry flavors, adding complexity.
• Flavor Profile: Expect deep, dark fruit flavors such as blackberry, plum, and cherry, accompanied by hints of dried fruit (like raisin), spice, and sometimes herbal or earthy undertones. The wine may also feature soft tannins, a smooth mouthfeel, and moderate acidity that balances the rich fruit flavors.
• Aroma: Aromatic, often displaying dark fruit, spices, a subtle touch of dried fruit, and occasionally hints of tobacco, leather, or chocolate.

Serving Recommendations:

• Serving Temperature: For optimal enjoyment, Puglia Leggermente Appassite should be served slightly below room temperature. Aim for 16-18°C (60-64°F). Serving it too cold may suppress the aromas, while serving it too warm could highlight the alcohol more than the nuanced flavors.
• Glassware: Use a large, bowl-shaped red wine glass to allow the wine to breathe and express its aromatic complexity. The larger surface area helps the wine release its scents and enhances the tasting experience.

Decanting:

• Decanting: Decanting this wine can be beneficial, especially if it's a young bottle or one that has been aged for a few years. The decanting process allows the wine to aerate, softening the tannins and allowing the complex aromas and flavors to open up more fully.
  • If the wine is relatively young (within 1-3 years of vintage), a 30-minute to 1-hour decant should be sufficient.
  • If it's an older bottle, decanting for 15-30 minutes can help separate any sediment (though this wine is likely not sediment-heavy).

Food Pairings:

This wine’s full-bodied, slightly sweet profile and rich fruit flavors make it an excellent match for a variety of hearty dishes. Pair it with:

• Grilled meats: Steak, lamb, or sausages.
• Pasta with rich sauces: Such as Bolognese, meat ragu, or pasta alla Norma.
• Hearty stews: Beef stew, braised meats, or lamb shanks.
• Aged cheeses: Pecorino, Parmigiano-Reggiano, or other firm cheeses.
• Charcuterie: Prosciutto, salami, or cured meats.