Jun 05 2009
$5 Friday: DiLorenzo Montepulciano d’Abruzzo
Type: Red Wine
Variety: Sangiovese
Region: Abruzzi, Italy
Drink date: NOW
It should come as no surprise, given that I named this one of my favorite cheap table reds yesterday, that this is a $5 wine I think you should go out and try yourself. While I can’t give you an official description of what a “table red” is, to me, it is a wine that goes with everything, a wine you can – and just might! – drink with (nearly) every dinner, a wine that you will not get tired of. And that is exactly what this wine is. What it is not? Exciting. Full-bodied. Layered with flavors and textures. No, it is none of that. This is not a wine that you would want to sip at a tasting; it is a wine that you will want to sip with your dinner on a Tuesday night. It is a wine that blends with and enhances your meal, not one that stands out from it. And while you *could* have a glass of this on its own (it is not harsh, and does not absolutely require a paring with food to mellow its flavors), it’s not one that is meant for that. No, this is a wine to have with pasta or pizza (it is Italian, and its flavors, at least to my mind, tend to complement that variety of food. Though I don’t think it would go badly with anything else – except perhaps fish – and, in fact, I think it would pair very well with Mexican… or used in Sangria!) And so my recommendation? Go out and get yourself a bottle or two – it’s a great wine to have on hand for every day pours!
Now, if you want more information than just my “expert” (ahem) opinion, here’s what the awesome power of the internet tells us about this type of wine (exerpts and paraphrases from the original text, which can be found here):
Montepulciano, the grape, is rarely afforded much attention. However, given some care in the vineyard and winery, it is capable of making deeply pigmented red wines, with ample structure and a pleasant suppleness. The grapes are primarily grown in the province of Abruzzo along Italy’s Adriatic coast. Here, it is often blended with Sangiovese (another grape variety). Although most wines made from Montepulciano are destined for bulk and value wine production, there is an ever increasing amount of winemakers producing quality versions. The wine made from this grape tends to be uncomplicated, refreshing, easy going, and charming. It is not famous outside of the Adriatic, but locals and the occasional visitor praise its contributions to the everyday Italian table.
Related posts:
While I’m not a red fan, I do like Sangria, so I can see using this in the recipe that’s a couple of posts below here!
But really, I like your photos accompanying the post even more.