Tuesday, December 11, 2012


Negroamaro which means "bitter black"... 
The word "bitterness" often scares in that it evokes unpleasant memories. However, the bitter taste holds a position of great importance in the art of gastronomy. It contributes, among other things in extending tastes in our mouth. It is in particular at the origin of the aromatic persistence of honey, maple syrup, coffee, certain nuts, dark chocolate... and yes, wine.

The bitter components perceive themselves on the tongue, on the back of the throat, and evoke the white skin of a grapefruit. Contrary to the sweet taste, which is innate, the appreciation of bitterness is acquired over the years.

Today, bitterness is virtually absent from the landscape of the food industry, which relies more heavily on flavors easily appreciable such as savory and sweet. Through my recent experience in Florida, our American neighbors rarely have the opportunity to experience this taste sensation. Obviously, the wine industry is not immune to the lure of sugar and we have been witnessing for some ten years the proliferation of sweetened wines, made to appeal to a wide public. Fortunately, in the margins, a lot of growers remain committed to the many organoleptic virtues of the "noble bitterness" which stems from the soil "terroir" and gives the wines of Piedmont, Apulia and other wine regions brightness, relief and depth. To make you enjoy bitterness rather than sulking it, a suggestion of wine, and many other good arguments...

2004 Cosimo Taurino, Notarpanaro, Salento, Apulia

Composed primarily of the Negroamaro grape variety, the Notarpanaro glitters by its originality and generosity. Relieved from good flavors of cherries and spices with its profile simply quite rustic, which gives it a good personality. 
All the great taste of southern Italy bottled!