Molise is a small region of central eastern Italy on the Adriatic Sea. It is one of the most unspoiled regions of Italy, about 90% hills and mountains. Its total population is less than a third of a million people, which makes it the second least populous region of Italy after the Aosta Valley. Molise was associated with Abbruzo until 1963.
Agricultural products include livestock, pigs, sheep, and goats, wheat and a variety of vegetables including giant celery. The coast furnishes seafood and fish. Polenta (cornbread) is as popular as pasta.
Isernia is the largest city with a population somewhat less than ninety thousand. This area was first settled about 700,000 years ago (not a typographical error) and is of archeological interest. The regional capital, Campobasso, was the site of major battles during World War II. If you love old European cities consider visiting Larino, even if it is not mentioned in major tourist guides. (I'm not naming names.)
Molise devotes about nineteen thousand acres to grapevines, it ranks 18th among the 20 Italian regions. Its total annual wine production is about nine and a half million gallons, also giving it an 18th place. The region produces 3 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Less than 4% of Molise wine carries the DOC designation. Molise is home to almost two dozen major and secondary grape varieties, about half white and half red.
Widely grown international white grape varieties include Chardonnay and Trebbiano (in particular the Italian Trebbiano Toscano subvariety). The best known Italian white variety is Falanghina, the main component in the wine reviewed below.
The best known strictly Italian red varieties are Montepulciano, Agliacano, and Tintilia.
Before reviewing the Molise wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Taccozze alla Crema a'Asparagi, Hand-Cut Pasta Squares in Asparagus Cream. Then move on to Zuppa di Pesce alla Termolese, Seafood Pot from Termoli, a resort on the Adriatic Sea. For dessert indulge yourself with Calcuini del Molise, Sweet Chestnut Fritters.
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Rami Di Majo Norante Falanghina Del Molise 2005 12.5% alcohol about $11.50
I'll start by quoting the marketing materials. ?Made from the well-known Falanghina grape (with a little help from the ubiquitous Fiano variety), this delviers fresh peach and apricot flavors with a good citrus spine. It's crisp and refreshing. And goes well with slightly spicy seafood or chicken, or makes an excellent sipping wine.?
I first tasted this wine with fried chicken cutlets, rice, and corn on the cob. I found it smooth with apricot but no peach flavors. It had more of a citrus smell than taste. I added a cayenne pepper sauce to the meat, and the wine rose to the challenge.
I then tried Talapia filets cooked in an onion sauce with a side of green beans in tomato sauce. I added too much cayenne pepper sauce, which was too harsh for the wine and for the fish itself. However, even with a deadened palate the wine was pleasant.
In the presence of a commercial chicken pot pie with a chili and lime hot sauce (but not too much) the wine was citrusy and refreshingly acidic. On the down side, the wine was short.
Kube, also known as kibbe, is a Middle-Eastern specialty of balls of ground rice filled with ground meat that cooks slowly. The wine was an excellent companion, its acidity cutting the grease nicely. The word gossamer came to mind.
Sometimes we have to make compromises. As you can guess from the name, Pecorino Toscano is not a cheese from the Molise region. It is a sheep's milk cheese that has been made in Tuscany and neighboring Umbria for thousands of years. Soft Pecorino Toscano is white with a tinge of yellow, while semi-hard Pecorino Toscano is pale yellow. It is moderately strong smelling and has a complex nutty flavor. In the presence of this cheese, our was crisp and yet unctuous.
Final verdict. This wine is a winner. When making notes on this wine I mistakenly identified it as a DOC wine but I double-checked the label. It is not a DOC wine, but in my opinion is better than many DOC wines that I've tasted.
The Marche is located in the central western area of Italy on the Adriatic Sea. This hilly, often mountainous area has been inhabited for about six thousand years. It belonged to the ancient Greeks and Romans. Over the centuries, it was occupied by many different peoples. Its population is a little less than 1.5 million people.
Because of its rough terrain and unproductive soil, The Marche is not one of the most agriculturally advanced regions of Italy. Wheat, olives, corn, and fodder are abundant. The Marche is known for Vitellone Bianco dell'Appennino Centrale, highly prized white veal. And what a selection of fish and seafood is available, including lobster, relatively rare in Italy. There is some industry, in particular paper, chemicals, petro-chemicals, and pharmecuticals.
If you are interested in off-the-beaten track touring, The Marche has a lot to offer. One of its cities, Urbino, is a World Heritage Site. It's a medieval town, with a magnificent palace dating back to the mid-fifteenth Century. Its National Gallery (of The Marche) has an excellent collection of Renaissance art. After all, this was the birthplace of Raphael. The administrative capital, Anacona, is an important port on the Adriatic Sea with an interesting old city. Most of all, the entire region gives you an idea of traditional Italy, relatively untouched by 21st Century lifestyle. People in The Marche consume the most wine per capita of any region in Italy.
The Marche devotes about sixty thousand acres to grapevines, it ranks 12th among the 20 Italian regions. Its total annual wine production is about 48 million gallons, giving it a 10th place. About 38% of the wine production is red, leaving 62% for white. The region produces 13 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Conero and Vernaccia di Serrapetrona are DOCG wines, in which the G stands for Garantita, but there is no guarantee that these wines are truly superior. About 20% of wine from The Marche carries the DOC or DOCG designation. The Marche is home to about two and a half dozen major and secondary grape varieties, with a few more white varieties than red ones.
International white grape varieties include Trebbiano, and to a lesser extent Chardonnay and Sauvignon Blanc. The best known strictly Italian white variety is Verdicchio. The Veernaccia variety is found in one of the DOCG wines.
Widely grown somewhat international red grape varieties include Sangiovese, an Italian variety grown elsewhere, including California. The international red grape varieties grown to a lesser extent include Cabernet Sauvignon, Merlot, and Syrah. The best-known strictly Italian red variety is Montepulciano. Another red variety is Lacrima, whose name means tears.
Before reviewing the wine from The Marche and Italian cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Brodetto; Fish Soup (containing over a dozen types of fish). Then enjoy Vincigrassi; Lasagna with Truffles, Prosciutto, and Cream. And for dessert, indulge yourself with a Crostata di Ricotta; Ricotta Tart.
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Let's start with by quoting the marketing materials. ?This marvelous blend of Sangiovese and Montepulciano would be great with steaks or venison. The aromas suggest cherry, allspice, oak, and cinnamon. It is dry, supple, smooth, medium-bodied, international in style.?
I read somewhere ?A softer version of Chianti.? You can't believe everything that you read, I felt the opposite.
The first quote should have said Montepulciano and Sangiovese, as this wine contains more of the first variety than the second, as indicated by the back label (and the taste).
The initial pairing was with whole wheat spaghetti in a spicy tomato and meat sauce. The wine was tannic and acidic, with a plumy flavor. It held up well. I next tried it with a slow-cooked beef stew and potatoes. When it didn't have the strong spices to bail it out, this wine was harsh. But as it breathed it became somewhat softer. It probably should have been decanted.
I next tried the Rosso Piceno with beef ribs, potatoes, and green beans in tomato sauce. The harshness was confirmed, as was its plumy flavor. The last meat meal was with slow-cooked meat balls, potatoes, and eggplant in tomato sauce. The wine tasted of dark fruit, but was not really pleasant. I was able to pair it with more meals than usual, precisely because I didn't have any desire for refilling my glass.
The best-known cheese in The Marches is Casciotta d'Urbino, made from a combination of sheep's milk and cow's milk. None is available in my part of the world, so I settled for two cheeses, Pecorino Toscano from neighboring Tuscany, and Isola from relatively faraway Sicily. My Pecorino Toscano was getting a bit strong but went well with the wine. It nutty, sharp flavor was a fine match for the wine's fruit. Isola is a Sicilian fresh cheese made from sheep's milk. It is powerful, strong smelling, and strong tasting. In its presence, the wine was nice and fruity.
Final verdict. This wine is too expensive for an accompaniment to strong cheeses, and spaghetti in a spicy sauce. I don't plan on buying it again.
Levi Reiss has sinced written about articles on various topics from Touring Italy, Travel and Leisure and Food and Drink. Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language communit. Levi Reiss's top article generates over 450000 views. to your Favourites.