This week I’d like to talk about a wine!
Well, it’s actually two but the name it’s the same… life can get so complicated when you deal with Italian wine and their regional pride.
If I ask you what Montepulciano is, I’m sure 50% of you will answer “a village in Tuscany!” while the other 50% will say “a grape!”.
Well, you’re both correct! Because in Italy we like to shake up things in ways we can argue for hours without finding common ground (all in front of a good glass of wine and with rigorous hugging afterwards).
Two amazing wines, same name, different characteristics.
Let’s start with Vino Nobile di Montepulciano DOCG (or just Montepulciano as the locals calls it):
A blend of minimum 70% Sangiovese grape (a.k.a. Prugnele gentile), 10-20% Caianare Nero, and a very small amount of other local grapes, makes for a well balanced and elegant wine with notes of cherry, strawberry, plum, dark berries, and a pleasant green finish.
It pairs perfectly with red meats, game, and roasted vegetables.
Now, if we travel 350 kilometers (or 217 miles for my yankees friends) southeast we’ll end in a breathtaking region with gorgeous mountains and beautiful shores called Abruzzo.
The local grape (their pride ands joy) is called… Montepulciano (as you may have wondered).
Using 100% of it the Montepulciano DOC is made and its charm is very clear as soon as you open a bottle: Peppery, vibrant taste of sour cherry upfront, oregano, cacao, and black pepper as notes with a balsamic finish is perfect for rich dishes as pastas, mushroom, stews and of course the local lamb skewers ( actually are made of sheep meat but I know this is not well looked upon in the US…) called “Rustelle” or “Arrosticini” that are to die for.
As you may have fathomed, this is one of my favorite wines and my personal Guido Pairing (trademark pending) is with a nice earthy cigar, having a good laugh with my close friends.
Salute!
Guido Lombardi
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