Negroamaro has an intense ruby-dark garnet colour, with almost black reflections. Its aroma is intense and fruity, which clearly recalls small black berries, sometimes with light hints of tobacco, dry, round and full-bodied. The aftertaste is slightly bitter but has a remarkable elegancy Negroamaro works well with a variety of foods. Fresh vegetables, tomatoes, and peppery olive oil are easily complemented by the ripe, fruity flavours of Negroamaro. Puglian food showcases vegetables first: fava beans, eggplants, and bell peppers all find their way into pasta, gratins and stews. Stuffed aubergines, lamb and pea stew, and orecchiette pasta with turnip greens are a few examples. MEAT: red meat roasts, braised, marinated steak, meat rolls, meat pies. CHEESE: pecorino, asiago, grana padano, cheddar, provolon.
