Rosso di Montepulciano: Food Pairings
Montepulciano is one of the areas that has made history in the world of Italian wine. Carpineto is proud to be part of this history, which began centuries ago thanks to what is known as the ‘king of Tuscan grapes’ – Sangiovese – which is still more alive today than ever before.
Rosso and Nobile di Montepulciano are the two denominations par excellence that come from this little corner of paradise in the province of Siena. There is often much talk of the great characteristics of the Nobile di Montepulciano, and for good reason, but it is important to note that the Rosso di Montepulciano is not the “little cousin” of this great wine but instead is a wine with distinguished and precise characteristics of its own. Fresh, fruity and very pleasant to drink, our Rosso di Montepulciano lends itself perfectly to a great many food pairings. combinations on the table.
Let’s start with cheese, especially young or medium-aged cheeses such as Tuscan pecorino. There are excellent regional pairings which come from a few miles from Montepulciano, most noted from the village of Pienza known for its production of this cheese. The fragrant and intense flavor of a young pecorino cheese pairs perfectly with the characteristics of a Rosso di Montepulciano with its equally pleasant aromas and hints of young red, freshly ripened fruit.
Another Tuscan dish which pairs perfectly with the the freshness and light tannins of a Rosso di Montepulciano, is the scottiglia. This is a stew typical of the Casentino areas in Tuscany, and is sometimes also called “caciucco di terra“. Just as the classic Livornese caciucco stew is made of different types of fish, the scottiglia is prepared by choosing various cuts of meat from beef to chicken, to rabbit and pork. There are also those who add turkey, veal, goose, lamb, duck and pigeon. Like all traditional recipes, there are no ingredients set in stone, but variations depending on the individual family or local stories.
Tuscany is a region rich in cured meats such as the Cinta Senese, colonnata lard, finocchiona, prosciutto crudo – all of which can be paired with full-bodied wines with great drinkability. The perfect pairing of all of these meats is that of Rosso di Montepulciano with its intensely vinous hints, among which cherry, strawberry, violet and black cherry stand out. The softness of the glass takes you by the hand and accompanies the cured meats on a pleasant tour of flavors among the food and wine wonders of Tuscany.
Rosso di Montepulciano is an intense wine – persistent, dense with hints of fruit, good acidity and pleasant to the taste. It is the perfect drink to treat yourself to, to accompany a Spring lunch with your family or friends.