Let's Talk About Sardinian Wines 0 Comments

The Sardinian wine tradition tells its own story for each product, making Sardinia an ideal destination for wine lovers in search of the territory and the culture of the island. A wide choice of excellent Sardinian wines is available at the Gabbiano Azzurro Hotel & Suites. Here's how to get to know them better:

1. Vermentino di Sardegna: one of the best-known ancient, fresh and aromatic Sardinian white wines. It has flowery, citrus and herbal notes, with saline hints recalling the sea. Accompanies fish, vegetable and fresh cheese appetisers, lightly seasoned pasta. Fresh and lively on the palate with good acidity and light minerality, with a slightly almond savour. It is mainly grown in Gallura, but is also found in Campidano and Sulcis. Has to be served at around 8-10 °C.

2. Cannonau of Sardinia: of very ancient origins, it has a robust complex red with garnet shades with ageing, it is the most widespread native variety on the island. With an intense flavour, with hints of red fruit and spices, it well meets with meat dishes, roasts, stews and grills, mature cheeses, and "porceddu". It smells of ripe red fruit, with spicy notes of aromatic herbs and, sometimes, tobacco. Full-bodied and structured on the palate, with soft tannins and good acidity, with a persistent savour, often with hints of chocolate and spices. It is produced in Ogliastra, Nuoro and Sulcis. Has to be served at around 16-18 °C.

3. Carignano of Sulcis: mainly produced in Sulcis area, it’s a typical, robust red wine with intense, rich and full-bodied aroma, with hints of berries and a good tannic structure. Excellent with meats and rich dishes such as roasts and stews, mature cheeses and cured meats, red meat and "porceddu". Deep ruby ​​red, tending towards garnet with ageing. It scents of berries, spices, Mediterranean herbs and sometimes with a slight hint of toast. Full-bodied and structured on the palate with well-balanced soft tannins and a persistent savour. Has to be served at around 16-18 °C.

4. Nuragus of Cagliari: a lesser known but interesting white, it is indigenous to Sardinia with a long history in local viticulture. Known for freshness and versatility with a light straw colour with greenish reflections, it has floral, citrus and fresh fruit scents, such as apple and pear, with herbaceous notes. It accompanies fish dishes, raw and grilled, vegetable appetisers and fresh cheeses, light dishes of Mediterranean cuisine.  Fresh and light on the palate, the good acidity makes it pleasant and thirst-quenching. The finish is often elegant and persistent. Has to be served at around 8-10 °C.

5. Semidano of Cagliari: a well-known white, light and with a delicate aromatic profile of flowers, fresh fruit such as apple and pear, and herbaceous notes. It is ideal as an aperitif or with light dishes. It has a light straw-yellow colour, with greenish reflections. On the palate it is fresh and light, with good acidity and a soft savour. It is thirst-quenching, ideal for summer. Has to be served at around 8-10 °C.

6. Malvasia of Bosa: already known in Roman times, it stands out for its aromas of dried fruit and honey, citrus fruits and flowers, with notes of spices and sometimes a hint of hazelnut. It is served with dessert or mature and blue cheeses, typical Sardinian sweet course, such as "seada" or "pasticciotto", dishes based on dried fruit and chocolate desserts. It has an intense golden yellow colour, turning amber with age. Sweet and soft on the palate, with a good acidity balancing its sweetness. Has to be served at around 10-12 °C.

7. Vernaccia of Oristano: already known since the Middle Ages, fortified white wine, rich in complex flavours of dried fruit, honey, citrus fruits and nuts aromas, with hints of spices and oxidative notes, often served as an aperitif or with fish dishes, especially fried or grilled, mature cheeses and cured meats, traditional Sardinian cuisine. It has a golden yellow colour, with amber reflections, which can intensify with ageing. Dry and full-bodied on the palate, with good structure and acidity. The savour is lasting and persistent, with a light saline note that recalls the coastal area. Has to be served at around 10-12 °C.

“To take wine into our mouths is to savour a droplet of the river of human history.” (Clifton Fadiman)

Written by Daniela Toti