Friday Sips


FRIDAY SIPS
Puglia Power
Today April 27 from 1:30 - 6:30
Drop this today to sample four flavorful Italian reds that are all amazing values.
The Power in the title refers more to the last time we featured a Friday tasting with these wines and the lights went out. Spectacular new arrivals plus a current treat or two from a rock star Northern Puglia estate.


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2016 PAOLO PETRILLI
'MOTTA DEL LUPO' ROSSO
$10.99 BTL./$65.94 - SIX PACK

A new and exciting wine from Paolo Petrilli and meant to be a younger sibling to the profound Agramente. Yes, this little 11-buck red has DOC status (C’acce Mmita di Lucera) and is a wonderful, up front, delightful Italian red for everyday use.

Based around Nero di Troia and blended with Sangiovese, Montepulciano and Bombino, this wine is ruby red in color with violet reflections, this dynamo is medium structured, with moderate acidity and soft tannins. It shares an intense, ethereal nose of plum, and black cherry. Perfect for a whole bunch of flavors, Motta Del Lupo is a smooth and easy drinking red wine with a long and friendly finish. Drink it now and often.



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2015 PAOLO PETRILLI
'FORTUITA' ROSSO
$13.99 BTL./$83.94 - SIX PACK

Fortuita, meaning fortunate, came about after a disastrous vintage in the area some years back and the Petrilli family felt this way after being able to create a wine that went over the top in popularity in Italy thus they have continued producing it. 2015 is one of the finest versions that I have been able to experience to date. Maybe it is the creation of Motta Del Lupo but quality-wise, this wine has seemingly shot into orbit.

What separates this wine from being DOC status versus IGP Daunia is the addition of 30% or so of Algianico to go with the Montepulciano, Sangiovese and Nero di Troia. The color is dark and rich red to black and the bouquet offering plenty to enjoy. Black cherries, plums, cassis and, tealeaf earthy notes, there is so much going on in this wine! On the palate, the slightly riper, darker peppery plum character of the Montepulciano and Nero di Troia plays off the brighter and vibrant Sangiovese and wildness of the Aglianico. The balance of varieties just sum up with interesting roguish qualities. For the money, this is impressive stuff and obviously, should be consumed suitably Italian inspired food. A slow roasted leg of lamb or is my obvious choice, but it will work with mushrooms, penne with an arrabiata sauce, the options are endless!



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2012 PAOLO PETRILLI
'FORTUITA' ROSSO
$11.99 BTL./$71.94 - SIX PACK

Amazingly, this wine does age and the 2012, which we have offered in the past, is in such a compelling place in its evolution. Same grapes as in the 2015, but now showing more earth tones that are savory.

Dried flowers, herbs and spices and a virtual sea salt aspect are enhanced by espresso bean, licorice and lavender. This meaty and exotic treat maintains a satisfying roundness, beautiful balance and a heartiness that fills the mouth with deep yet vibrant red earth tones dominating the smooth and succulent texture. A steal for the price and one to use less tomato influence when cooking...although a bit won’t hurt.



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2015 PAOLO PETRILLI 'AGRAMANTE'
C'ACCE MMITA DI LUCERA ROSSO
$19.99 BTL./$119.94 - SIX PACK

The region of Puglia is quite vast and there is a definite divide in styles with the wines from the northern and southern portions of the region. In the south, Negroamaro, Primitivo and Salice Salentino rule the day but in the north around the small city of Lucera, it is the Nero di Troia grape that drives the wines.

Like the Motta Del Lupo, Agramente is a DOC wine from the specific region of Cacc’e Mmitte di Lucera and has considerably more stature and complexity. 60% Nero di Troia, 15% Sangiovese, 10% Montepulciano and 10% Bombino. The Nero and Montepulciano give the wine a smoked violet/plum aspect white the addition of Sangiovese brings about fresh red tones. Bombino is a white grape and this is what brings vibrancy to the wine. Full flavored yet having excellent poise, this wine carries to the Italian dinner table so well. A few years back I had it with a piece of halibut smothered in a tomato caper sauce and it worked so well. Also something to pair with meat driven pasta dishes.






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