CANNONAU- 

We are back to the island of Sardinia (Sardegna) off the Tuscan Coast of Italy. 

I have previously discussed the main white grape of Sardinia, which is Vermentino.  Now we will talk about the main red grape of the island, Cannonau.(can-nun-ow)

There have been a several news reports in the past few years that have put Cannonau in the spotlight. 

Evidently, Sardinia has more centenarians per capita than anywhere else in the world.  Their aging population is reasonably healthy and live longer than in other countries.

There were different studies regarding their lifestyles, food, drink, etc.  One of the things that came out of the studies was they all drank red wine. 

There have been assumptions that drinking their red wine (Cannonau) will help a person live a long and healthy life.  Some claim the flavonoids in Cannonau keep the arteries open.

I don’t know if Cannonau is the fountain of youth or can help us age better.  I do know it is a tasty red wine. 

We will dig a little bit deeper into this magical grape, Cannonau.

CANNONAU DI SARDEGNA DOC- 

Cannonau is genetically the same grape as Garnacha (Spain) or Grenache (France).  In Sardinia it is Cannonau. 

Grenache is kind of rare in Italy.  There are some historians that claim Cannonau originated from the island of Sardinia instead of being brought there by foreigners.  No one is quite sure how the grape got on the island.  What matters is that it IS on the island now and giving us great wines!

Cannonau is lighter red in color, can be medium to full-bodied, raspberry & cherry fruits, with some floral and herbal components.  The acidity of the wine can vary from place to place and from producer to producer.

The differences in most of the Cannonau I have tasted is due to the level of acidity in different wines and the length of aging.

The minimum aging required for the basic Rosso is 6 months.  There are 2 other Cannonau’s made, Riserva & Classico.  Both of these wines must age a minimum of 2 years before release. 

The difference between them is Riserva must have a minimum of 6 months aging in barrel, where Classico is aged longer, 1 yr minimum in barrel.

I feel the barrel aging tames the acids and brings out more of the fruit components. 

Of course, it is a personal preference on liking one style or another but those are your guidelines.

Nearly the entire island of Sardinia is under the Cannonau di Sardegna DOC.  The 4200 acres produce around 865,000 cases of wine a year. 

Like most Italian wines, 85% of the wine must be Cannonau grapes.  The exception is Classico, where 90% of the grapes must be Cannonau.

Cannonau has put Sardinia on the big wine map.  Their reputation for making great wines is well-known.  The health publicity didn’t hurt any, but the quality and taste are there too!

If you like Grenache or Garnacha, you should like Cannonau.  They are not exactly the same of course, but the basic flavor profiles are similar. 

I feel there are considerable differences between regular Rosso wine and the Riservas and the Classicos.  Rosso is the least expensive of the wines generally. 

There are a few producers I know that provide quality without being overpriced.  They are Argiolas, Surrau, and the largest winery on the island, Stella e Mosca.  These are brands that tend to be available in my neck of the woods.

In one of my wine classes, I did a comparison between Cannonau Rosso, Riserva, and Monica and it was so interesting to taste the similarities and differences. 

If you want to delve deeper into Cannonau, I strongly urge you to buy a Rosso and a Riserva to find out for yourself the strengths of each wine.  Is the price difference reflected in the taste?

Food Pairing-

I always look at the region’s cuisine before I make suggestions as the wine & food always pair nicely in that area. 

Being an island, the influence of seafood is very strong. 

Stronger flavors should be your guide.  Tuna or swordfish for example would hold up to the wine.  If you had a heavy sauce, that would work too. 

There are many sheep on the island, so lamb, goats milk cheeses, fuller-flavored meals would be lovely with Cannonau. 

There is some acid in the wine, so acid in the food will balance things out and complement the wine.

MONICA DI SARDEGNA DOC-

Moncia is another red grape varietal from the island. 

Nowhere near the volume of wine produced on the island as Cannonau but there is some that trickles into the USA. 

Monica is widely consumed by the locals around the city of Cagliari, in southern Sardinia, where most of this grape comes from.  Though most of it comes from here, Monica can come from anywhere on the island.

Monica di Sardegna DOC covers the entire island.  Its popularity is due to its mildness, that it’s easy to grow, and produces plentiful yields.  Only 306 acres are planted to Monica, which produces about 163,000 cases of wine a year.  The Rosso is aged 5 months in bottle and the Superiore is double that at 10 months.

I have only tasted one Monica (from Argiolas) and it reminded me of Pinot Noir with its lighter body, red fruit and smooth, easy drinking style.  I could see why it would be a popular local wine.  I think it would not overpower seafood either, but the Vermentino (white) wine is what should be served with seafood.

Monica is definitely a different wine compared to Cannonau, which is good.

Cannonau is the dominant red wine of Sardinia. 

If you get a chance to see a Monica, I suggest you pick it up and enjoy its’ delights!

Food Pairing:

Lighter flavored foods would be nice with Monica.  Light to medium cheeses, game, lamb, and stinky cheeses.  Good with appetizers too.

Moscato di Sardegna DOC-

If you expect the same kind of wine as the cousin in Asti, you will be surprised.  This Moscato is higher in alcohol, starting at 12% for still and 8% for spumante. 

While the whole island is under the DOC, only 86 acres are under the Moscato vines, producing 10,700 cases of wine. 

The odds of finding one in the USA are not good but you never know what an importer might bring in.

I thought it was very interesting to find a drier version of Moscato on the island. 

Who knows what other mysteries we will find in our search for understanding the wines of Italy!