Tag Archives: Negroamaro

The Right Choice

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The meat pies on Takeout Wednesday were awful. So we fired the cook and made it a liquid dinner.

Negroamaro is a dark-skinned grape variety that has been associated with the Puglia region in southern Italy for at least 1,500 years. Most commonly found in a blend, alongside Primitivo, Malvasia Nera, Sangiovese or Montepulciano, Negroamaro is valued for its deep color, medium-full tannins and dark berryfruit flavors.

These organic Negroamaro grapes are harvested by hand and later fermented in stainless steel tanks before bottling.

When turned into a Rose, it adds earthy tones to the complexity. A nice crisp, refreshing finish.

PUGLIA NEGROAMARO ROSADO – CRUDO ORGANIC

$18.99

12% Alcohol

UPC: 07340048603256

Heavyweight at lightweight price

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Codici = codes.


This brand derives its’ passion from the cultural codes of the wild and unique land of Puglia –  abundant in architecture,  folklore and diverse cultures – and great food.

Negroamaro is the grape.  Deep red colour with ruby highlights.  Berries rather than fruit on the palette – tending to slightly spicy and a bit of a smokiness.


This one races instantly into the top 5 reds we’ve had this year.


Definitely going to repeat it – with cheeses one time, big lamb dish the next, and then maybe something like Pastitsio the next time.

SALICE SALENTINO RISERVA – CODICI MASSERIE

$12.99 regularly $14.99

13.5 % alcohol

UPC:08055684024592

You know what they look like

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BCLCB 30513


2016 Salice Salentino Riserva


$14.99


The Puglia Region – provinces of Brindisi and Lecce – has been cultivated for over 1500 years.  Lots of limey soil, which this grape likes.

There are two schools of thought on the origin of the Negroamaro’s name. The first is that it is a modern Italian translation (where negro means black and amaro means bitter) referring to the variety’s dark colouring and savory flavours. However, the hot southern extremity of Italy is known to produce ripe red wines with high sugar levels, so bitter should not be taken too literally. The second school of thought employs a Latin-Greek interpretation and says it means dark black, a reference to Negroamaro’s intense colour.


Rich, black fruit flavours.  Medium structure with a lovely balance. Each sip grows on you.  I like the earthiness.

I’d certainly use this again … maybe instead of a Chianti

You’all know what sausages look like on the plate (apricot with goat cheese), and you know what perogies look like (potato/bacon/onion), so we will dispense with the pictures of the plate.  Suffice to say that they were yummy, with sheep yogurt instead of sour cream with the perogies.