Montepulciano

Montepulciano (“mon-ta-pull-channo”) is a medium-bodied red wine grape that is supposed to have originated in central Italy. Montepulciano wines are commonly confused with Vino Nobile de Montepulciano, a regional name for the Sangiovese-based wine in Tuscany.

This is the 2nd most planted red grape in Italy (after Sangiovese) and has had a reputation for low-priced juicy “pizza-friendly” red wines. Fortunately, there are several producers in Abruzzo that have shown the amazing potential of this grape by producing inky, black-fruit driven, chocolatey wines best enjoyed after 4 or more years of ageing.

Medium-bodied red wines like those made from this grape generally pair with a wide variety of foods due to natural elevated acidity. However, with Montepulciano, the robust herbal and tobacco-like flavours with grippy tannin often call for richer and more savoury foods.

This grape will cut through some of the meatiest meats (like beef brisket) and pair nicely alongside rich, roasted winter vegetables. If you learn only one tip about pairing with this grape, it is to match it with something with substance (fat).

Italian wines are often labelled by region, so here is a guide to the regionally-named wines that are primarily made with this grape:

Abruzzo