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Montepulciano
(mon-te-pull-chay-AH-no)
Synonyms:
Cordicso, Cordiscio, Cordisco, Cordisio, Monte Pulciano, Montepulciano Cordesco, Montepulciano di Torre de Passeri, Montepulciano Primatico, Morellone, Premutico, Primaticcio, Primutico, Sangiovese Cardisco, Sangiovese Cordisco, Sangiovetto, Torre dei Passeri, Uva Abruzzese and Uva Abruzzi
Wine Name:
Montepulciano d'Abruzzo, Rosso Picento, Rosso Conero
Background:
This grape is predominantly grown in Umbria and Marche, Italy and is different than the Vino Nobile di Montepulciano grape from Tuscany. It is a low acid grape, with soft tannins. Flavors and aromas include blackberries, plums and spice
Classic Brands and Sources:
Cornacchia, Garofoli, Illuminati, Masciarelli, Moroder, Nicodemi, Saladini, Pilastri, Le Terrazze, Umani Ronchi
Characteristics:
| Style | Body | Acidity | Sweetness | Tannins |
Typical
(Italian source)
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medium to
medium (+)
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low to
medium (-)
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dry
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medium
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Wine and food pairing guidelines:
A low acid wine that pairs well with savory dishes
Foods and Entrees that usually pair:
Game, duck, lamb, sausages both savory and spiced, smoked ham, grilled and roasted meats especially with herbs, mushrooms, paella, cheese and tomato based pasta, root vegetables and beans
Cheese Pairings:
American, Colby, Mild cheddar, Velveeta, Double Glouchester (similar to mild cheddar), Fontina, Gouda, Mahon, Manchego, Monterey Jack, Roncal, Serena, Triple Creme, St André, Zamarano (Spanish sheep's milk cheese), Brie and Camembert (without rinds)
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Montepulciano at Wikipedia
Montepulciano at American Appellation
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