Vino Nobile di Montepulciano

  (vee-noh no-BEAL dee moun-tah-pull-chi-AH-noh)
Vino Nobile is made primarily from the Sangiovese grape varietal (known locally as Prugnolo gentile) (minimum 70%), blended with Canaiolo Nero (10%–20%) and small amounts of other local varieties such as Mammolo.

Synonyms: Sangiovese, Prugnolo Gentile

Wine Name: Vino Nobile di Montepulciano, Rosso di Montepulciano

Background: Sangiovese grape is the mainstay grape of central Italy, especially Tuscany.  When used to bottle Vino Nobile, the Sangiovese clone known locally as Prugnolo Gentile, must be at least 70% of the blend. Like many Sangiovese wines it is not very aromatic but has dark fruit tastes, bitter cherries, blueberry, plum, violets, licorice, earthy and dusty. It is acidic with sometimes astringent tannins and medium to full-bodied. It can be similar to a Cabernet Sauvignon but it is much more acidic which pairs well with tomato and vinegar-based Italian cooking.

The aging period for any Vino Nobile di Montepulciano is a minimum of 24 months  (36 months for the riserva wines), of which at least 12 months must be spent in oak barrels.

Classic Brands and Sources: Avignonesi, Contucci, Dei Vino, Poliziano, Valdipiatta

Characteristics:

 

Style #1 – Vino di Tavola (generic Sangiovese)Body – medium

Acidity – high

Sweetness – dry

Tannins – high

Style #2 – ChiantiBody – medium to medium (+)

Acidity – high

Sweetness – dry

Tannins – high

Style #3 – Brunello di MontalcinoBody – full

Acidity – high

Sweetness – dry

Tannins – high

 

Wine and food pairing guidelines:
Pairs well with hearty acidic dishes such as red meats cooked in wine or tomato bases

Foods and Entrees that usually pair:
Olives, tomato-based pasta, roasted meats and game, chicken in wine sauce, mushrooms, pancetta, prosciutto, pizza , smoked meat, cold cuts, salami

Cheese Pairings:
Asiago, Bel Pase, Fontina, Grana, Mozzarella, Parmesan, Pecorino, Provolone, Romano, Taleggio

Appetizer Pairings:

See Appetizers for Vino Nobile di Montalcino