Aglianico: An Italian Grape with a Funny Name and a Bold Flavor

Aglianico grapes. Photo credit: Jeremy Wilson

Aglianico is another European grape with an unusual name. Pronounced “alli-yawn-nico,” the grape may have a funny name, but this wine is no joke. This bold, rustic, earthy wine is a winner for enthusiasts looking for something interesting. If you’re a fan of a French Syrah or the bold Italian Brunello, Aglianico is a wine that should be on your radar.

The black-skinned grape is grown mainly in the southern regions of Italy, where it is slow ripening. Aglianico wines have great aging potential up to twenty years, mainly due to full body, high acidity, and firm tannins.

The origins of Aglianico remain unclear. Many in the industry believe the grape originated in Greece and was brought to Naples by Greek settlers in the 8th century. However, modern DNA analysis shows little relation to other Greek grape varieties drawing doubt to that conclusion. If Aglianico came from Greece, no original Greek plantings remain today. DNA analysis suggests this grape may be related to Syrah, Teroldego, and Negroamaro. The name Aglianico first appeared in print in 1520. Used to make Falernian wine in Roman times, Aglianico was the red wine favored by Pliny the Elder, and some historians believe it has the longest consumer history of any wine.

Aglianico wines can showcase a broad range of flavors from black plum, dried raspberry, potting soil, smoke, cocoa, cigar box, coffee, and dried roses. Young Aglianico wines are very tannic and concentrated, especially if producers are forced to harvest before the fruit has fully ripened. These will show more savory flavors like white pepper, black fruits, cured meats, and campfire smoke. Expect a garnet-red color that fades to terracotta tones after time in the bottle. Aged Aglianico shows softened tannins and aromas shift to spiced cherries, dried oregano, and tanned leather.

These vines prefer warm, dry conditions, and require a long growing season. The plant buds early but ripens late, even in the warmest of climates. Aglianico can reach high acidity levels, even in the heat, making it a particularly appealing vine in the Mediterranean – and Texas!

Full-bodied with a punchy savory flavor, these wines love food. In Texas, a pairing of Aglianico with smoky barbecue is a match made in heaven. The high acidity will really bring out the flavors of a vinegar-based sauce. In fact, the meaty notes of Aglianico are a great match for a number of rich meats such as prime rib, venison, rabbit, and oxtail. Vegetable dishes need to match the saltiness of the wine. Mushrooms, arugula, and crispy kale are all ideal pairings. Similarly, salty cheeses like cheddar, asiago, and provolone fit nicely with this wine.

The options for Aglianico made in Texas are pretty impressive, and most are quite true to the typical notes of the grape. Here are three you should try: