Aglianico Dolcetto Ice Wine Irish Whiskey Vidal Blanc
Aglianico is a black skinned grape most commonly associated with the exquisite wines of the Campania region of Italy. It thrives most happily in hot and dry climates, and as such, has had plenty of success in the New World, particularly in the United States, where it is used to great effect in many red wines. It was believed to come from Greece several thousand years ago, brought by Pheonician tradesman, and was wildly popular in Roman times, when it was used in the finest wines made by the Roman empire. Aglianico grapes produce full bodied red wines which have a high tannin and acid content. As such, it has excellent ageing potential, and with a standard amount of time in a barrel, it rounds out and mellows to produce beautifully balanced wines.
In Italian, Dolcetto means 'little sweet one' – a slightly misleading name, as the black grapes of this varietal have relatively little natural sugar and almost almost produce dry wines. However, the Dolcetto grapes are remarkably popular with those looking for a full, rounded and highly flavorful wine, and are grown extensively in their native Italy, and in many other countries around the world. Dolcetto varietal grapes tend to have quite a high level of tannin, due to their thick, black skins, and low acidity, resulting in interesting wines with a large feel in the mouth, despite being relatively light in body. They are most commonly associated with big, complex flavors such as liquorice and prunes, and are regularly described as having a finish similar to the flavor of bitter almonds.
The Irish are hailed as being the original producers of whiskey in the British Isles, and their innovations and techniques were so successful, that neighbouring Scotland were quickly influenced by them in the 15th century. Centuries later, it was the Irish who brought whiskey to America, and their style of whiskey has since become popular all over the world.
However, it wasn’t always plain sailing for the Irish whiskey industry - from being a dominant force in the 19th century, whose produce was considered far superior to that of Scotland, political upheaval and war saw the Irish whiskey almost disappear forever in the early 20th century. Today, the Irish whiskey manufacturers are back on their feet, and they are once again proving that the original is often the best. With new distilleries opening every year, it is safe to say that Irish whiskey is very much back.
Irish whiskey differs from Scotch whisky in a number of ways, and not least the spelling - the extra ‘e’ was said to be added in the 19th century as a way of distancing the Irish drink from what they saw as an inferior Scottish product. Irish whiskey was traditionally made in enormous stills, as a way of ensuring consistency from bottle to bottle, and maintaining the quality and complexity their reputation was founded on. The typical tasting notes of fine Irish whiskey include apple and vanilla, alongside spicy and sweet touches of nutmeg and fresh hay, making this a highly pleasant and smooth drink, made for relaxation and stimulating conversation about times past.