Sunday, October 23, 2011

Carbone, Fiano di Basilicata


Basilicata, the region which is the toe of the boot of Italy, is an unsung area, that offers much more than many know about. It has a large coast line with blue water and long beaches as well as high hills and vast plains with various crops. Grapes grow everywhere, but the best grow in the area of Vulture, an ex volcano located in the center of the territory. The soil is rich and full of potassium, and the summer sun warms the earth and creates loads of sugar in the grapes, later to be turned into alcohol. The fiano, a white grape probably more famous in Campagna, grows here alongside the aglianico, a dark red grape, which in recent years has grown in popularity and quality. The Azienda Carbone, is a family owned vineyard which produces both these wines in the 10 hectares they own. Fiano's smell is light and fruity, long lasting and slightly sweet. Canteloupe, fig and baked apple, mix with cinnamon and spice. It really reminds me of an apple pie. The taste is slightly oxidized, a wine which may be better for after dinner, instead of during the meal. The minerals and salts remain on the tongue and mix with the metals which are the most prominent. I remember tasting it in the past at an event and remember something different. I think this particular bottle has oxidized, or in other words, some air has entered the bottle causing the wine to taste a bit like sherry. Unfortunately, these are things that can happen with all food, so I will rewrite about this wine the next time I open a bottle to see if the taste has changed.

 

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