Montepulciano Wine Tasting Notes, Food Pairings and Origins

The name derives from the small town of Montepulciano in the south east area of Tuscany. Similar to other Tuscan wines, the main grape used in the production of the wine is Sangiovese. The wines tend to be darker in color close to a brownish red, as the wine ages it begins to take on a brackish red color, a trend that we often see in old world wines.

What Does Montepulciano Wine Taste Like?

Predominant flavors highlight stone fruit such a cherries, red berries combined with medium bodied to firmer tannins and high acidity make it a great wine to pair with food. Best aged to add some softness to the tannins.

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Difference Between the Montepulciano Region & Grape

There are times when Italian wines can be difficult to understand and get one’s head around. Understanding Montepulciano the grape is a well-used example of this. Not to be confused with the town, the grape is used Montepulciano d’Abruzzo. It is grown in the mountainous area of the Apennines – the major mountain range in Italy – sweep down towards the Adriatic coastline.

Montepulciano d’Abruzzo can be best described as a heavily colored wine with some typical regional notes of pepper and spicy. The color of the wine tends to be an inky purple without that brackish red hue that the typical old world wine gives off.  The area is a DOCG regulated area, thus needs to be made of at least 90% of Montepulciano d”Abruzzo blended with some allowances with Sangiovese permitted – up to 10%.

RELATED: Learn All About Sangiovese Wines & Grape Variety Characteristics

Montepulciano Wine Pairings

Montepulciano wines are some of the most iconic when it comes to food pairings. That’s because these wines almost always yields elevated acidity, making them ideal pairings amongst classic Italian dishes such as tomato based pastas, pizza and spicy Italian sausage and pepperoni. 

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Karl McElligott is the Assistant Director of Food & Beverage at the Stowe Mountain Lodge and a certified member of the Court of Master Sommeliers with over 15 years of management experience in the hospitality industry. An Irish-born American national, Karl’s education includes degrees in Hotel Management and Business Studies from the Dublin Institute of Technology and the Dublin College of Catering, respectively. Before joining the Stowe Mountain Lodge team in 2012, he served as the Head Facilitator and Trainer of mixology at Harvard University. In Phoenix, Arizona, Karl managed multiple restaurants at the JW Marriot Desert Ridge, and then oversaw all of the Food & Beverage operations as the Director of Restaurants at the luxurious Wigwam Resort in Litchfield Park.

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