WINE TERMS
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Montepulciano [mohn-teh-pool-CHAH-noh; mawn-teh-poolCHAH-naw] 1. A red-wine grape widely cultivated throughout Italy, with the most concentrated plantings in the southeastern regions from the MARCHES down to APULIA. Some argue that Montepulciano orginated in the ABRUZZI region, with which it’s still most closely associated, mainly because of the DOC wines of MONTEPULCIANO D’ABRUSSO. This grape variety is capable of creating deeply colored, rich red wines with blackberry fruit flavors and SPICY, PEPPERY qualities. Because of its moderate ACID levels, Montepulciano generally produces wines that are smooth and MELLOW, but sometimes TANNIC enough to be AGED. This variety is also made into a cherry-pink ROSÉ called CERASUOLO. Other red wines based on Montepulciano grapes (but usually blended with local grapes) include the ROSSO CONERO DOC wines from the Marches region and the DOC wines of CERVETERI and VELLETRI from the LATIUM region. Montepulciano is also known as Cordisco, Morellone, Primaticcio, and Uva Abruzzi. 2. A town in western Italy’s TUSCANY region that lends its name to VINO NOBILE DI MONTEPULCIANO, a wine based on the SANGIOVESE, not the Montepulciano, grape. Related Links: Rosso di Montepulciano DOC, Vino Nobile di Montepulciano DOCG, Rosso Conero DOC, Marches
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION, by Ron Herbst and Sharon Tyler Herbst. |
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