In Sardinia, Grenache goes by another name; Cannonau. It also takes on a much more concentrated and spicy fruit character that I have really taken to. This is likely due to the sandy soils and Sardinia’s location, located just as close to Italy and Spain as it is to the northern tip of Africa.
The first thing that always comes to mind when pairing a Cauuonau is sausage. It’s something about its sheer aggressiveness on the palate that needs the fat and spice of sausage to really bring out the flavors. Rigatoni with Sausage and Tomato Cream Sauce made for a great combination with the Argiolas. Don’t be afraid of a little spice in this dish, as the wine can handle it.
2006 Argiolas Turriga Isola dei Nuraghi IGT – The nose showed black raspberry jam with notes of dark chocolate and tobacco leaf. On the palate, this was elegant and weighty with black fruits and spice. Rich yet refined, the Turriga is a wine that I love to take my time with.