The best things in life get better with age, and that holds true for aglianico wine. The crowning glory of Southern Italy, this dry red wine produces deep flavors that roll on the tongue after it's aged.

This aromatic red wine is predominantly produced in the Basilicata and Campania regions of Southern Italy, although some varieties are beginning to crop up in California and Australia. The grape is suitable for dry and warm climates, which makes it ideal for the Mediterranean soil.

The dark red color of this dry and aged red wine is accompanied by deep and full-bodied flavors of smokiness, game and white pepper, accented by slightly sweet plums and dark cherries. Some varieties even have hints of chocolate.

The optimal time to serve aglianico red wine is after it has aged for at least 10 years in a cellar. This allows the acidity and tannins to soften so the deep, rich flavors can come through cleanly and beautifully. When it's time to drink it, allow the wine to breathe in a decanter for an hour before pouring it into a large, oversized red wine glass. Good things come to those who wait, which is why patience is key with this variety.

The high tannins and acidity of aglianico wine call for foods that balance those aspects out. That means your carne asada is a match for a bottle of this red wine. You can take your beef brisket to new levels by pouring a glass to have with it. If you're on the vegetarian side of things, Portobello mushrooms, black beans and cauliflower are all great choices when you whip out a bottle of this wine. You might not like waiting for your food to be ready, but waiting for this red wine is completely worth it. Cheers!

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