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 #1 – typical (Italian source)

Body – medium

Acidity – medium (-)

Sweetness – dry

Tannins – medium


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)