Montepulciano

Italian wines can be confusing. So, let's stay in Italy to learn about and taste one of the more confusing red grapes. What makes it so confusing? There is also a wine region -- a Denominazione di Origine Controllata e Garantita (DOCG), in fact -- in Italy called Montepulciano. But, that's not where they grow the grape known as Montepulciano. Thankfully, to find the area best known for Montepulciano, we need only look to the longer version of the grape name -- Montepulciano d'Abruzzo.

Abruzzo is a region of south-central Italy that is actually comprised of several provinces. Bordered by the Adriatic Sea to its east, the city of Abruzzo in the heart of the region is about 2 hours to the east of Rome. It's a region best described as green. It has national parks and nearly 40 nature reserves. Visitors there can encounter the likes of brown bear, wolves, chamois, and an occasional eagle.

Historically, Abruzzo has been a quite poor region. However, in the 21st century, much of the scientific development has occurred in Abruzzo. It's now home to both research and industry in fields like pharmaceuticals, nuclear physics and energy, medicine, and aerospace.

Historically, the region may be best known for some of its early denizens. Gaius Cassius, the senator and perhaps leading plotter in the assassination of Julius Caesar and Pontius Pilate who famously authorized the crucifixion of Jesus were both Abruzzi.

During the Renaissance period, much of the region was ruled over by the Medici family. While there were pickets known for their art and culture, most of the Abruzzese people were shepherds who lived up in the hills. Constantly ravaged by famine, but knowing little else, it wasn't until the late 19th and early 20th century that many of those families emigrated, often to the US. 

The wine we are drinking today is Italy's second most planted, trailing only Sangiovese. Unlike many Italian red wines, it is not particularly dry although by no means a sweet wine. And, it is very food friendly. It's medium to full in every respect -- tannins, acidity, and body. The finest Montepulcianos are fairly ageworthy and the black fruit will become smokier as it ages.

Expect plum, blackberry, dried herbs -- particularly thyme and oregoano, as well as baking spices perhaps some barbecuing wood like hickory or mesquite. Pairing with Montepulciano is easy. Pair it with almost anything you would pair a red wine with. But, for the classic pairing, put it with an Italian sausage pizza. The acidity handles the tomato sauce, the tannins the weight of the sausage, and the herbal notes complement the herbs on the pizza.