Yes, it would be aged...some crystalization too. :-)

The salame is heavy pork flavor and high in salt. Outstanding, fatty and
balanced. A diabetics DREAM!!!


"Vilco" wrote in message
. ..
Richard Neidich wrote

What type wines pair best with
Italian Salami and Salty Romana cheeses.
...
This stuff is great but what wines do you think other
than Chianti goes with this.

Salty Romana Cheeses will probably be Pecorino Romano, made from sheep
milk. It's saltiness is very intense and lasting, cooking with it
involves a reduced use of salt in the recipes.
For pairing, Montepulciano based wines will generally do well, but
there's also a local wine who has an ageworthy version, Cesanese del
Piglio. This geographical approach could be interesting. Obviously, a
bottle aged over 4 years would be better.
For pairing with salami: if you are going to have only one kind of
wine, I'd go with the same choice made for the cheeses: salami is not
as salty as pecorino romano but it's sure tasty, so the same wine
shouldn't be out of place. If you'd choose the wine based on the
salami, instead, yuou could find wines which are nice with salami but
at a total loss against the salty cheese. Will the cheese be aged?
--
Vilco
Think pink, drink rose'