Sometimes, you come across an article so energetically and passionately written it completely consumes you and you instantly want to eat that food, drink that drink or travel to that place in order to share in the experience that the author so emphatically puts across.
I had bookmarked – and only now re-discovered – an article from the website of US food magazine Saveur called The Gold of Naples in which Keith Pandolfi revisits the home of his “beloved but long gone great-grandfather” to discover the true origins of pizza.
Ostensibly it’s not a terrifically exciting subject, I agree, but you can’t but be carried along by the enthusiasm and zeal with which it is written; the hallmark of excellent writing, in other words. I dare you to read it and not crave a pizza afterwards.
In fact, over the weekend I did indeed cobble together my own attempt at Naple’s most famous export, using Pizza da Piero‘s guiltily excellent pizza bases. To match I had a bottle of Tormaresca Torcicoda 2010, a Primitivo from Salento in Puglia, the ‘heel’ of the Italian ‘boot’, so to speak.
Primitivo is Puglia’s native grape, and in my (admittedly limited) experience tends to be overly hot, spicy, and uninteresting (often due to the aforementioned hot spiciness). Fans of Californian Zinfandel will, without realising it, be very familiar with this grape since they are one and the same: clippings brought to America by a Puglian emigrant were unwittingly believed to be a new variety, and so christened Zinfandel, though no-one knows where that name originated.
Back to South Italian Primitivo though. Tormaresca is the Puglian sub-brand of the Antinori Family’s Tuscan-based empire, and I was confident in approaching this bottle since you can be sure that anything produced by this famous dynasty isn’t done half-heartedly.
Bright ruby in the glass, it was surprisingly more rounded in the mouth than I expected, compared to the number of harsh and angular Primitivos I’ve had in the past. The palate is quite New World Cabernet-like: deep dark fruit with blackberry dominant, with some anise after it opened out and some slight tannic bitterness at the end which called out for food. Ideal for my pizza, then.
In all a plush, glossy wine and highly recommended, though at 14% meant that I had to be careful of just how much I imbibed. But this, alas, was a sample bottle from the winery that I had hanging around and isn’t currently available in Ireland (as far as I’m aware). You can get it in the UK, though. Sorry about that.