Aglianico is a black grape grown in the Basilicata and Campania regions of Italy that had originated in Greece and brought to the south of Italy by early Greek settlers. 

Wines produced from Aglianico tend to be full bodied with firm tannins and high acidity, making this a wine that has aging potential. In its youth, this wine is very tannic and concentrated, often needing a few years of aging before it can be approachable. The trademark coloring of Aglianico is deep garnet and, in well-made examples of the wine, it can have aromas of black fruit, plums, chocolate and earth. As it ages, the fruit becomes more pronounced and the tannins more balanced with the rest of the wine. At maturity, Aglianico displays a rich, satiny texture with aromas of coffee and leather. 

The rich flavors of Aglianico wine make it appropriate for matching with such rich meats as lamb. It also pairs well with soups, cold cuts and roasted or broiled white and red meats. 

Cheeses that go well with Aglianico include such mature cheeses as Asiago, Gouda, Jack and Provolone.