Casalini Montepulciano D'Abruzzo

Casalini's Montepulciano d'Abruzzo comes from Abruzzo, the Adriatic-facing region of central Italy where the Montepulciano grape is the signature red. It is bottled at 13.0% ABV, a moderate strength for a southern Italian red. Montepulciano is a different thing from the Tuscan town of Montepulciano and from Sangiovese-based Vino Nobile, so the name on the label points to the grape variety, not the place. Wines like this typically show dark, ripe fruit such as blackberry, black cherry and plum, with earthy and sometimes dried-herb or spice notes underneath, in line with the earthy, fruit-forward character described for this bottle. Expect a medium-to-full body with a soft, rounded texture. Montepulciano generally carries moderate tannin that is plush instead of grippy, and acidity that is present but not sharp, which is why bottles in this style are approachable without long cellaring. At the table, this is a natural partner for tomato-based dishes: spaghetti with meat ragù, baked pasta, lasagne and pizza all suit its acidity and ripe fruit. It also works with grilled sausages, roasted lamb, braised beef, and aged pecorino or other hard, savory cheeses. Abruzzo's own cooking leans on lamb skewers (arrosticini) and pasta alla chitarra, both obvious matches. Lighter fish dishes and delicate salads will be overpowered. Serve it around 16 to 18°C, which is a little below typical room temperature; twenty minutes in the fridge before opening takes the edge off a warm bottle. A medium-sized red wine glass with a moderate bowl is all it needs. Decanting is not required for a wine of this style, though pouring it into a jug or giving it 15 to 30 minutes of air can soften the first glass. Treat it as a drink-now red, best enjoyed in the near term instead of laid down for aging.