The question "what comes first the wine or the food?" was answered synchronistically tonight. Fresh fall vegetables and meat and a favorite Italian wine were acquired with a just a vague plan, but they came together so beautifully.
Primitivo, a grape that is perhaps closely related to Zinfandel, finds a flourishing life in the the rich environs of Puglia. And the richest and most wonderful wines of this grape come the fertile lands around the ancient and florid city and commune of Manduria.
The Wine: Felline Primitivo di Manduria from Puglia, IT $$
The Food: Diana made stuffed pork tenderloin with roasted parsnips and carrots with parsley over arugula
The Place: Home sweet home, remembering our trip to Lecce, Puglia.
Felline Primitivo di Manduria is created by Gregory Perrucci, at the vigneto called Racemi. This very precious wine is a result of great effort to preserve and foster the great fruit of this region.
It has distinct deep purple color and beautiful scents of prune, spice and cassis. It has a rich woody undertone with a touch of chocolate. The precise acidity and lush tanins give the wine a beautiful structure and satisfying complexity.
We poured this bottle with a stuffed pork tenderloin with roasted parsnips and carrots with parsley over arugula.
A very nice paring indeed.
This region of southern Italy is experiencing a wonderful winemaking renaissance. Pulgia, as well as Campagnia and Basilicata were the place where the first wines for the home were first produced, but abandoned in the middle of the 19th century. Now they are coming back with pride.
The Felline vineyards were this wine is made are located on the coastal heel of the Italian boot which has a warm growing season and deep red, calcareous bedrock soils. Some of Felline’s older vines date back to the 1940s.