Still trying to get my head around the wines of Puglia, where I spent several days last week. All sorts of great native grapes — negroamaro, primitivo, uva di troia, bombino bianco, malvasia, fiano — and some chardonnay and cabernet sauvignon.
As with many emerging wine regions, Puglian winemakers are caught in a dilemma: should they be promoting their indigenous grapes or concentrating on wines made with internationally-known grapes? They have an added handicap because Puglia has been producing bulk wines for decades.
What do you think they should do?

Related posts:

1. Puglia: Ancient Land, Simple Dishes, Wines Re-energizing.
2. Two Sicilies – Wines from Etna and Ragusa