Cards of Wine

Piglio DOCG (Italy)

Cesanese is an Italian red wine grape from Lazio.

Piglio DOCG is a red wine made from minimum 90% Cesanese.

Typical Flavors


Strawberry
Strawberry
Red Cherry
Red
Cherry
Black Cherry
Black
Cherry
Blueberry
Blueberry

Blackberry
Blackberry
Plum
Plum
Fig
Fig
Violets
Violets

Herbs
Herbs
Almonds
Almonds
Pepper
Pepper
Spices
Spices

Rich Berries and Spices flavors are typical for Piglio.

Profile

Piglio has good acidity, good fruit aromas, and solid tannins:

BODYMedium Plus
TANNINSHigh
FRUITMedium
ACIDITYMedium
Serving temperature:
16-18°C (61-64°F)

Food Pairing


Salami
Salami
Ham
Ham
Pasta
Pasta
Pork
Pork

Cheese
Cheese
Game
Game
Beef
Beef
Stew
Stew

Piglio has robust tannins and matches rich food.

Pairing Suggestions

Excellent Pairing:
Ham. Salumi.
Rich Pasta. Rich Risotto.
Rich Stews. Soups.
Lamb. Veal. Rabbit.
Pork. Pork Ribs. Wild Boar.

Cheese:
Aged Cheese.
Grana Padano. Manchego. Parmesan. Pecorino. Dry Jack.

Lazio Spesialities:
Abbacchio alla Romana (Lamb Roma Style).
Agnello al Forno (Roasted Lamb).
Porchetta Arrosto (Roasted Porchetta).
Wild Board Salami.
Coda alla Vaccinara (Oxtail Stew).
Garganelli (Fresh Pasta).

If You Like Piglio

You Might Also Like:

Barbera Superiore (Italy)
Bordeaux Right Bank (France)
Rosso di Montalcino (Italy)
Cannonau (Italy)
Châteauneuf-du-Pape (France)
Chianti Classico (Italy)
Merlot (France)
Montepulciano d'Abruzzo (Italy)
Primitivo (Italy)
Ribeira Sacra (Spain)
Vino Nobile di Montepulciano (Italy)
Zinfandel (USA)

The Ideal Glass

The Bordeaux glass is perfect for a bodied red wine.

It is taller than other red wine glasses, and has a slimmer bowl.

The large size of the glass allows the bouquet to develop. It smooths out rough edges, plays down tannins, and allows the wines to achieve balance.

The slimmer bowl sends the wine directly to the back of the mouth for maximum taste.

Lazio

Lazio is located is located between the Apennines and the Mediterranean Sea.

The capital is Roma.

Alcohol can be addictive. Drink in moderation.

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