General Description: Negroamaro is a dark-skinned grape variety that is predominantly grown in the Puglia region of Southern Italy, especially in the Salento peninsula. The name “Negroamaro” translates to “black bitter,” reflecting the grape’s deep color and the slightly bitter finish of the wines it produces. It is known for creating robust, full-bodied wines with a good balance of acidity and tannins, often featuring a mix of fruity and earthy flavours. Negroamaro is commonly used in varietal wines and blends, including the well-known Salice Salentino, where it may be blended with Malvasia Nera, among others, to soften its tannins and add complexity.
Primary Flavours:
- Blackberry
- Plum
- Black cherry
- Earth
- Tobacco
- Spice
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium to full body
- Tannins: Medium to high
- Acidity: Medium
- ABV range: Typically between 13% to 14.5%
Handling: Negroamaro wines are best served at room temperature, around 16°C to 18°C, to fully appreciate their depth of flavour and aromatic profile. These wines can benefit from decanting to soften their tannins and allow the complex flavours to emerge. While many Negroamaro wines are approachable in their youth, they also have the potential to age gracefully, developing more nuanced earthy and spicy characteristics over time.
Food Pairing Suggestions: The rich and hearty nature of Negroamaro makes it a perfect match for bold and savoury dishes, such as grilled meats, barbecued ribs, and hearty stews. Its earthy notes complement dishes with mushrooms and root vegetables well. The wine’s robust character also pairs nicely with rich pasta dishes and aged cheeses, offering a satisfying counterbalance to the flavours and textures of the food.