Food Pairings for Tenute Rubino Negroamaro Salento IGT
Never had a negroamaro, and going by Vino Italiano it's supposed to be inky black and tannic. This one is, but has surprising red cherry notes on the nose, initially, with meat, leather and an even more surprising gamay banana hint. The tannins are big but soft and creamy, with the kind of mouthfeel I've encountered before in good NZ pinot; this has some of the same oily fruit, with overripe and baked flavours in there too. The overall wooliness is held in check by feisty red cherry acid, but everything is dominated by a not-unpleasant caramel-oxidised note -- almost sherryesque later on -- and sweet vanilla oak, although not the hefty oaking that too many Italian biggies seem to have these days. If I ate meat: boar or venison. Pescatarian (or fish-and-chipocrite) as I am, a seared tuna steak.
Oops -- reviewed it twice, owing to a server outage. Mods?
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