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Calabria vineyard in July - Photo (c)
Rokkus76
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I Love Italian Wine and Food series - Calabria Region
An article by: Levi Reiss
If you are looking for fine Italian wine and food, consider the
Calabria region of southern Italy. You may find a bargain, and I hope
that you’ll have fun on the fact-filled wine education tour.
Calabria is the toe of the Italian boot. It is located in the
southwest corner of Italy, with 500 miles of coastline on the Ionian,
Mediterranean, and Tyrrhenian Seas. Its total population is about 2
million.
The countryside is mountainous, and prone to earthquakes. For
centuries peasants worked very hard to eke out a living from its poor
soil. During the last century over a million people left Calabria to
seek a better life in Northern or Central Italy or overseas.
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Historically, the region's first name was Italia, probably from the
Italic tribes that inhabited the area. Over time, Calabria has belonged
to the Greeks, the Romans, and the Byzantines. Others who lived in the
area include Armenians, Bulgarians, Catalans, Goths, Spaniards, Normans,
and Bourbons. Talk about multiculturalism.
While Calabria has been poor, its agricultural production is
important. For example, it is the source of about 25% of Italian olive
oil. Other agricultural products include vegetables, especially
eggplants, peppers, tomatoes, artichokes, asparagus, and mushrooms. Its
citrus fruits and figs are special. There is plenty of wheat for pasta,
country-style bread, focaccia, and pizza. The main meat is pork, and
some Calabrian salami is famous. Other meats include lamb and goat. The
seas yield anchovies, cod, sardines, swordfish, and tuna. Cheeses
include Caciocavallo Silano and Crotonese, reviewed below. Christmas and
Easter are accompanied by traditional desserts. You won't go hungry in
Calabria.
Perhaps you haven't heard of Calabria's cities including Cosenza,
Reggio di Calabria, and the regional capital, Catanzaro. The largest of
the three, Reggio di Calabria, has fewer than 200 thousand people. But
big cities are hardly a requirement for good wine. Few would ever claim
that Italy's best wines come from Rome, or the surrounding area. Hills
and mountains, sunny days and cool nights, maritime breezes, low
rainfall, and poor soil are all factors that can lead to excellent
wines. Calabria definitely has winemaking potential.
Calabria devotes about sixty thousand acres to grapevines, it ranks
13th among the 20 Italian regions. Its total annual wine production is
slightly less than twenty million gallons, giving it a 15th place. About
91% of the wine production is red or rosé (a bit of rosé), leaving 9%
for white. The region produces 12 DOC wines. DOC stands for
Denominazione di Origine Controllata, which may be translated as
Denomination of Controlled Origin, presumably a high-quality wine. Only
2.4% of Calabria wine carries the DOC designation. The region is home to
almost three dozen major and secondary grape varieties, half white and
half red.
Widely grown international white grape varieties include Chardonnay,
Trebbiano, and Malvasia. The best known, strictly Italian white variety
is Greco Bianco, which makes an excellent sweet wine that is very hard
to find outside of the region. In general, Calabrian white wines are
difficult to find in North America.
Widely grown international red grape varieties include Cabernet
Sauvignon and Merlot. The best known strictly Italian white variety is
Gaglioppo, whose flagship wine, Ciró we review below. Keep your eyes
open for wines made from the indigenous Magliocco red grape.
Before reviewing the Calabria wine and cheese that we were lucky
enough to purchase at a local wine store and a local Italian food store,
here are a few suggestions of what to eat with indigenous wines when
touring this beautiful region.
Start with Pitta Chicculiata, Pizza with Tuna, Tomato, Anchovies, Black
Olives, and Capers.
Then try La Carne 'Ncantarata dei Fratelli Alia, Pork Loin in
Honey-Chili Glaze.
For dessert, indulge yourself with Fichi al Cioccolato,
Chocolate-Covered Roasted Figs.
OUR WINE REVIEW POLICY While we have communicated with well over a
thousand Italian wine producers and merchants to help prepare these
articles, our policy is clear. All wines that we taste and review are
purchased at the full retail price.
Wine Reviewed
Librandi 'Duce San Felice' Ciró Reserva 2001 13.5% alcohol about $15
Some claim that Ciró is the oldest existing wine. It is said to come
from a wine consumed by victorious Calabrian athletes on their return
from the Olympics well over 2500 years ago. This DOC wine grows in the
low hills near the Ionian Sea in eastern Calabria not far from the Sila
Massif plateau. If you ask me, the geographical characteristics worked
out quite well for this wine.
Ciró is made from the indigenous Gaglioppo red grape, which has a
light-colored pulp and very thick skin. In spite of the grape skins,
this wine contains light tannins. Personally I found the tannins
excellent, they melted into the food and I say this as someone who is
not overly fond of tannins. I tried this Ciró with barbecued boneless
beef ribs marinated in a somewhat spicy tomato sauce and loved the way
the fruit flavors accompanied the food. Sometime after the meal I reread
the wine store's review and agreed with their quote "...This Librandi
has tangy texture with complex, juicy red fruit, and overall it's very
attractive. It's just great for barbecued meats..."
Crotonese is a pure sheep's milk cheese found in Calabria. It is made
in 4 pound wheels with a very light rind. Its color ranges from pale
yellow to creamy yellow. Crotonese is an excellent grating cheese.
Another recommendation is to slice it thinly and drizzle olive oil,
especially Calabrian Crotonese olive oil, over it. Its flavor is both
salty and sweet, and is mildly sharp. I tried it for lunch with a
mixture of humus (ground chickpeas) and processed vegetables, toast, and
the Ciró Reserva. The wine and cheese flavors blended well. Another
recommended wine for Crotonese cheese is the classic Tuscan Brunello di
Montalcino at about three times the cost of this Ciró.
About the Author
Levi Reiss has authored or co-authored ten books on computers and the
Internet, but to be honest, he would rather just drink fine Italian or other
wine, accompanied by the right foods. He teaches classes in computers at an
Ontario French-language community college. His wine website is
www.theworldwidewine.com. You
can reach him at ital@mail.theworldwidewine.com.
Wine Italy
(c) 1997-2008 E. Massetti
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