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September 2018 Cellar Club

Posted by Nick Savasta on

September 2018 Cellar Club
Southern Italy Wines
The wines of Southern Italy are waiting to be rediscovered. The Italian wine region that stretches south of Rome through the toe and heel of Italy's famous boot has produced excellent wines since the Greeks crossed the sea and planted vines there some 3,000 years ago. Yet each season brings new fine wines to try from the Southern Italian regions of Campania, Basilicata, Puglia and the islands of Sicily and Sardinia.

Southern Italy has abundant warmth and sunshine, providing agreeable conditions for grapevines. Large-scale farming operations, especially on the relatively flat Puglia terrain, traditionally served as a major source of inexpensive, bulk Italian wine. The hillier sections of the region - Southern Italy is dotted with both active and extinct volcanoes and their unique soil have long produced the region's most notable fine wines.
Cheers and thank you for being a member of The Cellar Club!
Wine Pick #1:
2017 Caruso & Minini
Naturalmente Bio Catarratto
Marsala, Sicily, Italy
Located on Sicily's west coast near the town of Marsala, the Caruso family has been cultivating grapes and making wine since the late 1800s. Now boasting 120 hectares, including 5 hectares farmed organically and dedicated to Giovanna Caruso's BIO project, the area's rich alluvial soils from ancient seabeds abound with softball-sized stones, known as Cuti, that are instrumental in imparting minerality and early ripening (from their heat reflecting properties) to the amazingly balanced fruit that is the hallmark of this addictive white.
Wine Pick #2: 
2013 De Leonardis 
Aglianico Terre di Renes
Vulture, Basilicata, Italy
The Aglianico grape was brought to Italy by the Greeks as Hellenica around the 6th century BC. Known as Ellenico by the Romans, it was prized by poets and the powerful as the mainstay in Falerno wine.  In contemporary times, the grape and region had all but disappeared from the world stage. Brothers Carmine and Michele De Leonardis are located in the Vulture valley in the cradle of Aglianico and have a passion for bringing the wines of the region back to their deserved glory.  Says Michele, "We're not after money or status but sharing our love for this place and hope to inspire others to do the same."
Pecorino Romano
As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war. Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste. 
Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.
Also, check out our simple but delicious 
Recipe of the Month:
Cacio e Pepe

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