Negroamaro vs. Susumaniello
What's the Difference?
Negroamaro and Susumaniello are both red grape varieties native to the Puglia region of Italy. Negroamaro is known for its deep, dark color and rich, full-bodied flavors of dark fruits, spices, and earthy notes. It is often used to produce bold and robust red wines with a slightly bitter finish. On the other hand, Susumaniello is a lesser-known grape that produces wines with bright acidity, vibrant fruit flavors, and a lighter body. It is often used in blends to add complexity and freshness to the final wine. Overall, while Negroamaro is more traditional and well-established, Susumaniello offers a unique and refreshing alternative for wine enthusiasts looking to explore new flavors.
Comparison
| Attribute | Negroamaro | Susumaniello |
|---|---|---|
| Origin | Puglia, Italy | Puglia, Italy |
| Primary Use | Red wine production | Red wine production |
| Flavor Profile | Rich, dark fruit flavors with hints of spice | Intense, dark fruit flavors with high acidity |
| Alcohol Content | Usually around 13-14% | Usually around 14-15% |
Further Detail
Origin
Negroamaro is a red wine grape variety that is primarily grown in the Puglia region of Italy. It is believed to have originated in this region and has been cultivated there for centuries. Susumaniello, on the other hand, is also a red wine grape variety that is native to Puglia, Italy. It was once on the brink of extinction but has seen a resurgence in recent years.
Flavor Profile
Negroamaro is known for its rich and full-bodied flavor profile. It often exhibits notes of dark fruits such as blackberries and plums, as well as hints of spices and herbs. The wine is typically smooth with a velvety texture and a lingering finish. Susumaniello, on the other hand, is characterized by its intense and bold flavors. It often showcases ripe red fruits like cherries and raspberries, along with a touch of earthiness and a slightly higher acidity compared to Negroamaro.
Acidity and Tannins
When it comes to acidity and tannins, Negroamaro tends to have moderate levels of both. This makes it a versatile wine that can be enjoyed on its own or paired with a variety of dishes. Susumaniello, on the other hand, is known for its higher acidity and tannins. This gives the wine a more structured and robust character, making it a great match for hearty dishes like grilled meats and aged cheeses.
Ageing Potential
Both Negroamaro and Susumaniello have good ageing potential, thanks to their robust tannins and acidity. Negroamaro wines can typically be aged for 5-10 years, during which time they develop more complex flavors and aromas. Susumaniello, on the other hand, can age even longer, with some examples showing well after 15-20 years. The ageing process softens the tannins and allows the wines to develop more nuanced characteristics.
Food Pairing
When it comes to food pairing, Negroamaro is a versatile wine that can be enjoyed with a wide range of dishes. Its smooth texture and rich flavors make it a great match for pasta dishes, grilled meats, and aged cheeses. Susumaniello, on the other hand, pairs well with heartier dishes that can stand up to its bold flavors and higher acidity. Think roasted lamb, game meats, and dishes with rich tomato-based sauces.
Popularity and Availability
While Negroamaro is a well-known and widely planted grape variety in Puglia, Susumaniello is still relatively rare. However, its popularity has been growing in recent years as more winemakers rediscover this unique grape. Negroamaro wines are more readily available in the market, with a range of styles and price points to choose from. Susumaniello, on the other hand, may be harder to find but is worth seeking out for its distinctive flavors and ageing potential.
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