Exploring the wines and foods of Italy is always a source of pleasure – especially when I’m accompanied by my colleagues at the Italian Food Wine Travel (#ItalianFWT) group on social media. Each month, we focus on a specific region or grape variety and after in-depth research (you know what that means, of course!), each participant writes an article in order to share his or her thoughts with other winelovers. This month, our host is David Crowley of Cooking Chat Food and the focus is the region of Abruzzo. I’m happy to report that if Abruzzo is as stunning as the wines I tasted (received as samples), I’m ready to pack my bags for a lengthy visit and bring plenty of selections home! (Check out the links to articles written by my #ItalianFWT colleagues below.)
Photo credit: www.annamap.com
Located due east from Rome, Abruzzo is north of Puglia, east of Lazio and situated between the Apennine Mountains and the Adriatic Sea. Grapes thrive thanks to influences from high elevations, breezes from the sea and a variety of microclimates. The area of Chieti is responsible for most wine production yet Colline Teramane Montepulciano d’Abruzzo DOCG, Abruzzo DOC, Trebbiano d’Abruzzo DOC, Cerasuolo d’Abruzzo DOC, Montepulciano d’Abruzzo DOC and other sub-regions provide fortunate winelovers notable choices. Click here for valuable information about the region and wines of Abruzzo.
Viticulture in Abruzzo is comprised of 32,000 hectares; annual production is approximately 3.5 million hectoliters of which over 1 million are from DOC designated areas. The main variety in Abruzzo is Montepulciano. Generally speaking, the grape is light to full bodied with soft tannic structure, moderate acidity and aromas and flavors of red cherries and herbs as well as remarkable ageing potential. Cerasuolo, a rose made from Montepulciano, is a specialty of the region and if you can find a bottle, don’t leave it on the shelf-you’ll love its bright aromas and flavors. There are a number of white varieties cultivated in Abruzzo, too. Trebbiano flourishes in the region as does Pecorino (click here to see my article about this special variety), Passerina and Cococciola.
Photo credit: www.codicecitra.it
The flavorful wines I tasted paired beautifully with a range of dishes and now, I can’t imagine not having a wine from Abruzzo at the ready. Since the weather is getting a bit cooler, enjoy rich vegetables such as mushrooms, baked potatoes and tomatoes and cheeses of Asiago, mature Cheddar, Parmesan or Pecorino, a cheese indigenous to the region, as complements to a glass (or two) of Montepulciano. Thanks to its tannic structure, sizzle some burgers, make your own pizza with plenty of meat and cheese or find your favorite recipe for roasted pork for pairing. If you decide to open a chilled bottle of white wine, swirl and sip with pairings of grilled octopus, fresh shrimp, baked white fish or a garden salad.
Are your taste buds ready? Pour a glass of any of these memorable wines from Abruzzo and share your thoughts about these irresistible selections .
2013 Caroso Montepulciano d’Abruzzo DOP Riserva ($30) was a delicious surprise from this storied region. Montepulciano grapes were sourced from old vines (some more than 55 years old) in hillside vineyards with elevations of often more than 1000 feet and that overlook the Adriatic Sea. On the nose, intense aromas of purple plums, exotic spice, dark red pomegranates and black cherries were rustic and enticing. Powerful, elegant tannins and bright acidity surrounded elements of lush red fruit, lead pencil shavings and exotic spice. The fruit-driven finish was a brilliant finale to a wine that could be sipped on its own or with Nonna’s recipe for meat lasagna as lively conversation ensues with friends and family at the dinner table.
2012 Laus Vitae Montepulciano d’Abruzzo DOP Riserva ($40) of 100% Montepulciano grapes was a luscious, full-bodied wine from the estate owned by Codice Citra. Cultivated on soil of calcareous, clay and stone in over 40-year-old vineyards with an elevation of 924 feet, the wine burst with aromas of dark cherries, milk chocolate, dark plums, black pepper, baking spice and vanilla. On the palate, flavors of rich red fruit, violets, leather, pepper and nuts were framed with soft tannins and moderate acidity. The lingering finish was exceptional. Fermented in stainless steel tanks and French oak barrels until the wine reached the winemaker’s goal of structure and complexity, the wine was then refined in smaller barrels. Enjoy this memorable wine with barbecued short ribs, truffle fries and good friends.
Cheers! ~ Cindy
For more articles about wines from Abruzzo, click the following links to my #ItalianFWT colleagues’ sites.
