Fattoria Galardi 2004 IGT Roccamonfina (Campania) "Terre di Lavoro." Around 80/20 Aglianico/Piedirosso. Tight and austere at first, so decanted vigorously two hours before dinner. Early tastes showed flowers and charred wood atop red fruit and a lot of rough tannin. Later, much more approachable: earth, leather, anise, and dark toast on the nose, but then fairly generous dark fruit on the palate, with a savory, almost fermented edge. Tannins recede with air and the finish becomes long and deep. Lots of sediment. The first of two bottles.
Although I've never had this wine before, I'd read enough about it to suspect it would be a good match with tonight's homemade tagliatelle alla Bolognese -- made with home-ground brisket and a touch of Italian sausage -- and it was even better than I expected. The "fermented edge" on the midpalate of the wine -- which I would liken to the "umami" effect you get by adding anchovies to a sauce -- did great things with the ragù (and the Parmigiano Reggiano).
Will hold the other bottle for 5-plus years.
