Argiolas Winery

     Thursday March 15, 2018

Reservations Closed
Course Pairing / Description Wine
Hors D' Oeuvres Toasted 4-Cheese Ravioli (Charred Tomato-Basil and Shallot Aioli) Wine Braised Organic Basil-Fed Snail Tarts (Vermentino Wine, Bread Crumbs, Parley and Pecorino Cheese)
Costamolino, named for the area, is made from Vermentino, an aromatic white grape variety that thrives in the Mediterranean climate of Sardinia. The grapes are harvested in August and September and vinified in stainless-steel tanks to retain acidity. A small percentage sees malolactic fermentation to give the wine roundness and texture. Vermentino often shows the fragrance of macchia, the mix of evergreen shrubs and herbs that typifies the Sardinian landscape. Costamolino hints at aromas of pine and mint coupled with ripe stone fruit and sweet citrus. The palate is at once vibrant and textural and finishes with lingering acidity. Costamolino is produced with the Mediterranean table in mind. The wine’s lemony acidity will accent rock lobster or squid but carries enough weight to work with spaghetti topped with bottarga or a bowl of brothy clams and fregola. Vermentino’s herbal flavor can also highlight vegetables such as fava beans or fennel.
Argiolas Costamolino Vermentino di Sardegna 2016
Hors D' Oeuvres Toasted 4-Cheese Ravioli (Charred Tomato-Basil and Shallot Aioli) Wine Braised Organic Basil-Fed Snail Tarts (Vermentino Wine, Bread Crumbs, Parley and Pecorino Cheese)
Is Argiolas is a selection of 100% Vermentino from the oldest vineyards of the Argiolas estate. The grapes are harvested later than the Costamolino Vermentino to obtain fuller body and riper fruit flavors and aged 6 to 8 months on the lees. The wine is vinified entirely in stainless steel tanks to retain freshness and vibrancy. Is Argiolas shows a ripe, almost tropical-fruit profile that reflects longer ripening on the vine. Aromas and flavors of fully ripe apricots and peaches are accented by notes of melon, almond and honey. Bright acidity provides succulence on the palate to an otherwise richer expression of Vermentino. The richness of Is Argiolas calls for richer flavors on the table. Antipasti of steamed artichokes or ricotta filled squash blossoms would be ideal pairings. The ample weight and texture of Is Argiolas also makes it an easy match for dishes such as seafood risotto or ravioli stuffed with potato and mint.
Argiolas Is Argiolas Vermentino di Sardegna 2016
Salad Course Cherry Tomato, Spiced Arugula, Fennel & Ricotta Salata (Roasted Pine Nuts and Lemon EVOO Vinaigrette)
Serra Lori is a dry rosato blended from Cannonau, Monica, Carignano, and Bovale Sardo, four red grape varietals that typify Sardinian viticulture, and which are ideally suited to the rosé style. Cannonau (Garnacha) and Monica lend strawberry fruitiness, while Carignano and Bovale Sardo bring freshness and aroma. Serra Lori is vinified entirely in stainless-steel tanks. The grapes spend 3 to 4 hours macerating on their skins resulting in a lively pink color. Serra Lori is juicy, vibrant, and full of red-berry flavor, offering refreshment and the perfect accompaniment to the summer table. Serra Lori can easily be paired with all kinds of outdoor cooking. The wine’s acidity works well with salads dressed with vinaigrette or vegetables drizzled with olive oil. Branzino, chicken or pork cooked over a charcoal fire pair nicely and the medium weight of this wine can even stand up to burgers or lamb.
Argiolas Serra Lori Rosato Isola dei Nuraghi 2016
Seafood Course Sardinian Seafood, Mussel & Mediterranean Red Shrimp Stew (Tomato-Wine Broth, Charred Sweet Corn, Imported Fregola Sarda)
Perdera, meaning "place of many stones," is made from Monica, a grape that grows exclusively on the island of Sardinia and gives soft, easy-drinking wines with ample fruitiness. Some experts believe that Monica came from Spain but a genetic link has yet to be found. Monica is widely planted, easy to drink and is very popular in Sardinia. Perdera is 90% Monica, 5% Carignano and 5% Bovale Sardo, aged in neutral barrels and cement vats to preserve Monica’s varietal characteristics. The wine shows red fruit aromas and flavors of cherries and plums with floral notes and spices. Perdera is juicy with bright acidity and low tannins. The Monica grape produces a wine that is soft and fruity with low levels of tannins making it ideal to pair with dark fish. An ideal match would be grilled tuna or salmon with a garnish of herbs or swordfish stewed with tomatoes and saffron. Served chilled, Monica will also elevate an outdoor meal of porchetta (pork).
Argiolas Perdera Monica di Sardegna 2015
Beef Course Char Grilled Sliced Beef Flank Steak (Roasted Garlic and Crème Fraiche Mashed Yellow Potatoes, Wine Braised Cipollini Onions and Mushrooms with Rich Beef Jus and Petite Beans)
Turriga is the benchmark red wine of Sardinia, conceived by the Argiolas Family and Giacomo Tachis. The impetus was to create a great Sardinian wine capable of long aging using only Sardinian varietals. It is a blend of Cannonau, Malvasia Nera, Carignano, and Bovale Sardo with two years aging in French oak barrels. The Venus or "Turriga" that graces the label was found in the vineyards of Argiolas in 1935. Turriga is a powerful red wine that requires time in the bottle to show its full complexity. Upon release, Turriga is densely packed with powerful tannins and tightly wound fruit, thus decanting is recommended. With time in bottle, Turriga reveals multiple layers of Mediterranean herbs, roasted coffee, spices and licorice with a generous core of black and red fruit. Cannonau (Garnacha) is known for giving full-flavored and full-bodied red wines and requires big flavors at the table. Grilled or stewed game, beef or lamb are obvious pairings for this wine as are earthy vegetables such as roasted wild mushrooms. Turriga can also accompany cured meats or aged Pecorino cheese.
Argiolas Turriga Isola dei Nuraghi 2013
Dessert Course Dark Chocolate Enrobed Cantucci & Gelato (Salted Pistachios, Buttery Oat Crumble, Fresh Blackberries and Blueberries)
Costera, a name referring to hills, is made from Cannonau (Garnacha or Grenache). It is the workhorse red grape of Sardinia where it is likely to have arrived centuries ago from Spain, although an alternative theory suggests that Cannonau originated in Sardinia. In either case, Cannonau is well-adapted to the warm Sardinian climate and gives a deeply-colored, full-bodied red wine. Costera shows the typicity of the Cannonau grape with flavors of very ripe strawberries, black cherries, herbs and spices. The warmth and intense sunlight of southern Sardinia can be seen and felt in the wine with unexpectedly deep color and fullness on the palate. French oak barrels provide rounded tannins and flavors of vanilla. Meat cooked over an open flame is an art form in Sardinia and specialties such as spit-roasted suckling pig or lamb seem perfect for the rich and complex flavors of Cannonau. The cooking fire is often imbued with local herbs and myrtle, flavors that are perfectly mirrored in a glass of Cannonau.
Argiolas Costera Cannonau di Sardegna 2014