Cantina Zaccagni Montepulciano

Cantina Zaccagni's Montepulciano comes from Abruzzo, the Adriatic-facing region of central Italy where the Montepulciano grape is the signature red. The name often confuses buyers, so it is worth clarifying: this is the Montepulciano grape, not the Tuscan town's Vino Nobile. At 13.5% ABV, it sits in the middle of the range for the style, which keeps it from feeling heavy. Wines of this type usually show dark fruit, with black cherry, plum and blackberry at the centre, often joined by dried herbs, a little licorice or a faint earthy, savory edge. Expect a medium to full body, soft to moderate tannins that are more supple than gripping, and fresh acidity that keeps the fruit from turning jammy. Oak, if used, tends to be restrained in Abruzzo bottlings, and the finish is typically smooth and moderately long. The reference notes point to a balance of fruit and earthy character and a smooth close, which fits that profile. That acidity and gentle tannin structure make it a natural partner for food. It suits tomato-based pasta, lasagne, baked ziti and pizza, and it handles grilled sausages, roast pork, lamb skewers and meatballs without being overwhelmed. Abruzzo's own cooking offers a guide: arrosticini (grilled lamb skewers), pasta alla chitarra with ragù, and aged pecorino are all classic matches. Mushroom dishes and hard cheeses like Parmigiano also work well. Serve it slightly cool, around 60 to 65°F (16 to 18°C), which keeps the fruit lively and the alcohol in check; a short 15 minutes in the fridge before opening helps in a warm room. A standard red wine glass with a moderately wide bowl is ideal. Decanting is not necessary, though pouring it into a decanter or letting it breathe for 20 to 30 minutes can soften any initial tightness. Wines like this are generally made for drinking in the near term rather than long cellaring, so plan to open it within a few years of purchase and enjoy it at its fruit-forward best.