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Red Wines

The main difference between producing red wine and white wine is the maceration of the skins in contact with the must. When the alcoholic fermentation of red grapes begins, the pomace is left in contact with the must so that the skins can release important substances such as pigments and anthocyanins. Depending on the grape variety and the producer's choices, there may be short macerations of 5-6 days, which will result in a young red wine with bright colors and ready to drink. If maceration is prolonged (from 20 days upwards), the red wine is enriched with color, aromatic substances, and polyphenols, which give the wine greater structure and aging potential. After alcoholic fermentation, malolactic fermentation almost always takes place, which makes the wine smoother.
Red wine can be aged in steel alone, to maintain the typical organoleptic characteristics of the grape variety, or it can be aged in wood, either large or small, to enrich the product with greater taste and aroma complexity.

There are different types of red wine, as well as a few myths to dispel. The best red wines certainly accompany meat dishes, thanks to their structure and tannin content, but they can also accompany fish dishes, provided certain precautions are taken.

A rich fish soup with a strong flavor can be paired with a fairly young Etna Rosso, while stockfish can be paired with a sparkling Gragnano. With simple dishes based on chicken, veal, or beef, however, it is better to opt for slightly full-bodied red wines such as Primitivo or Lacrima Christi, or slightly more full-bodied wines such asAglianico. With more elaborate dishes, such as roast pork and lamb or strong-flavored cheeses, it is better to opt for aged, full-bodied wines, such as Taurasi or Negroamaro.

Here are 5 pairings between red wines from Southern Italy and traditional Neapolitan dishes featured on the SoloSud menu:

  • Aglianico del Vulture – Ideal with Neapolitan ragù, its intense notes balance the richness of the slow-cooked tomato sauce.
  • Piedirosso Campi Flegrei – Perfect with pasta and beans with pork rinds, thanks to its smooth and fruity character.
  • Nero d'Avola – Pairs well with meatballs in sauce, enhancing their Mediterranean flavors.
  • Primitivo di Manduria – Excellent with eggplant parmigiana, to enhance its earthy and spicy notes.
  • Taurasi DOCG – Ideal withroast lamb and potatoes, thanks to its complex and enveloping structure.
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