The 2012 Antonio Caggiano Devon Greco di Tufo makes a welcome appearance, as it shines from the glass with the radiance of the Campanian sun. It also graciously offers up a fresh, captivating bouquet, which blends the best of the land and the sea: soft round fruit flavors tempered by a fresh scent of the sea and a splash of sea spray quickly emerge. Add in deft touches of acacia flower, dried honey, and quince and you’re ready to take the first sip. Caggiano’s 2012 Greco di Tufo fills the mouth with clean, lingering flavors that enliven the senses. Full-flavored, but not unctuous, this Greco offers beautiful balance and superb texture – all of which made us come back to it again and again. And unlike lesser white wines, Greco di Tufo evolves in the glass for up to an hour or more, much like a fine red wine. We suggest serving Antonio Caggiano’s captivating Campanian specialty moderately chilled (40°-45° F). One can always allow it to warm a bit in the glass after pouring for a fuller effect. Enjoy!
Caggiano’s Devon Greco di Tufo invokes the beauty of Italy’s Amalfi Coast and the incredible seafood one finds along that spectacular coastline. So, whether you are sitting at a seaside terrace in Positano high above the Amalfi Coast or looking out the window of a high rise apartment in Manhattan, the fruits of the sea will provide memorable accompaniments to the 2012 Caggiano Greco di Tufo. Bouillabaisse, Cioppino, and Rock Lobster are perennial favorites to accompany this wine. Seared Sea Scallops, topped with lemon, butter and white wine and served with sautéed spinach tossed with pasta in a creamy sauce provide an additional treat. Shrimp Scampi offers another wonderful accompaniment as does Grouper Mediterranean, grouper simmered in broth, white wine, kalamata olives, caramelized onions, and capers with a touch of marinara over angel hair pasta. Died in the wool landlubbers may prefer to pair Caggiano’s Greco di Tufo with Duck Sliders or herb infused rotisserie chicken, but Antonio Caggiano’s elegant Greco di Tufo also makes an ideal aperitif, so why not enjoy it before, during and after dinner?
By Italian standards Caggiano is a new winery, having been established commercially in 1994. Yet, Antonio Caggiano’s wine experience hardly began with the opening of his winery two decades ago. Antonio is from an old rural family who always made wine as a hobby and for personal consumption. Today, Antonio Caggiano is one of the most highly acclaimed producers of the Campania’s three most distinguished wines, Taurasi, Fiano di Avellino, and Greco di Tufo. He also fashions limited quantities of Falanghina and other Campanian specialties from a total of 44 acres of vines. Caggiano’s newest offering is Fiagre, a blend of Greco di Tufo and Fiano di Avellino. All of Caggiano’s wines are limited productions and are vinified in the estate’s new modern cellar that was completed in 2006.
One of our fondest memories of Italy is a dinner we shared some years ago with Antonio Caggiano and several other Campanian winemakers at a seaside restaurant along Italy’s Amalfi Coast. Caggiano’s delightful wines left an indelible mark upon our palates for their freshness and purity. We are happy to report years later that as much as change is part of life, some things remain the same, while others get even better. Caggiano’s wines are in fact better than ever and we are looking forward to a visit with Antonio at his winery again this year.
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