Characteristics of Montepulciano
Montepulciano is instantly recognizable for its deep, saturated color and bold presence in the glass. The thick skins of its grapes deliver not just vibrant hues, but also generous tannins that can feel plush and approachable or firm and structured, depending on where it's grown and how it's made. Typically,
Montepulciano lands in the medium to full-bodied camp, with a balanced core of moderate acidity that keeps the wine lively. Its flavors are concentrated and expressive, making it just as comfortable as a fresh, fruit-forward red as it is in more serious, cellar-worthy styles. This versatility and structure give
Montepulciano a natural affinity for food, standing up beautifully to hearty dishes and rich flavors.
What Does Montepulciano Taste Like?
Montepulciano’s character is a vibrant interplay of dark fruits like blackberry, plum, and black cherry, interwoven with savory, herbal, and earthy notes such as oregano, thyme, rosemary, tobacco leaf, and cured meat, alongside hints of black pepper and licorice. Wines matured in neutral vessels—including stainless steel, concrete, and large old oak casks (botti)—accentuate freshness and highlight red fruit notes like cranberry or sour cherry, with lively herbal undertones. Oak-aged expressions, particularly those crafted for aging like Riserva, develop richer textures and nuanced flavors of cocoa, vanilla, chocolate, mocha, coffee grinds, and cigar box spice, while gently softening the tannins. Cerasuolo d’
Abruzzo, the region's
Montepulciano-based rosé, stands out for its distinctive deep cherry-red color and flavors of fresh red fruits.
Notable Region Montepulciano Grows In
Montepulciano’s character changes with each region, offering unique takes on the grape’s lively fruit, structure, and ability to age.
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Abruzzo: The classic region, making everything from easy-drinking reds to complex, age-worthy wines—especially from Montepulciano d’Abruzzo DOC and the top-tier Colline Teramane DOCG.
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Marche: Home to Rosso Conero DOC and Conero DOCG, as well as Rosso Piceno DOC, where blends often feature a significant proportion of Sangiovese (30–50%) alongside Montepulciano, creating balanced, expressive wines.
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Molise: In Biferno DOC, Montepulciano must make up 60–70% of the blend, forming the backbone of reds that are both deep and juicy.
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Puglia: San Severo Rosso DOC requires at least 70% Montepulciano, producing plush, fruit-driven wines with soft tannins in the region’s warm climate.
Food Pairings
Montepulciano’s robust structure and savory character make it an ideal partner for a range of hearty, flavorful foods.
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Hearty Proteins & Comfort Classics: The wine’s balanced acidity and tannins shine alongside grilled steak, roast beef, lamb (whether stewed, roasted, or grilled), pork shoulder, ribs, and Italian porchetta. Its depth also complements game meats like wild boar or venison, as well as smoky sausages and rich ground meat dishes such as burgers, brisket, meatloaf, and shepherd’s pie.
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Italian Staples & Bold Flavors: Montepulciano is a natural match for pasta with meat ragù, Bolognese, lasagna, baked ziti, and meat-filled ravioli, as well as pizzas topped with sausage, pepperoni, or spicy meats. It also pairs well with polenta served with stew and stands up beautifully to smoked or barbecued meats, making it a versatile choice for both Italian and American comfort foods.
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Cheese & Savory Sides: Aged, hard cheeses like Parmesan, Pecorino, Asiago, or sharp Cheddar are excellent companions, while roasted vegetables—think mushrooms, potatoes, beetroot, and cooked tomatoes—bring out the wine’s earthy notes. Its bold profile even allows for adventurous pairings with dishes like Korean barbecue or Peking duck, though it’s best avoided with very light or spicy foods that might clash with its tannins.
