Montepulciano: The Red Wine You Didn’t Know You Were Missing

Let’s get one thing straight before we begin: Montepulciano is a grape, not (just) a picturesque Tuscan hill town that sells postcards and Chianti to tourists in linen trousers. Confusing? Absolutely. Blame Italy’s deep commitment to regional naming and casual chaos.

To add to the madness, there’s a wine called Vino Nobile di Montepulciano, which doesn’t even contain the Montepulciano grape. It’s made primarily from Sangiovese. Meanwhile, Montepulciano d’Abruzzo—which does use the grape—is made nowhere near the town of Montepulciano. Clear as a bottle of unfiltered Lambrusco, right?

But once you get past the name-related identity crisis, Montepulciano (the grape) is a bit of a gift. It’s plush, fruit-forward, earthy, and full of that rustic charm Italians do so well. Think fewer leather sofas and more sun-baked courtyards and espresso-fuelled hand gestures.

And unlike some of its flashier cousins (looking at you, Barolo), Montepulciano doesn’t ask for much. No four-hour decants. No wine-splaining. Just a decent glass, a plate of something meaty, and the vague smell of garlic in the air.

Flavour Profile: Bold, Fruity, and Surprisingly Chill

If Montepulciano had a personality, it would be that friend who shows up late with wine-stained teeth and a lasagne you’ll never stop talking about. It’s bold, warm, generous, and somehow never tries too hard.

The typical Montepulciano d’Abruzzo is:

• Deep in colour — we’re talking inky purple that will stain your soul (and your white shirts)

• Packed with dark fruit — blackberries, black cherries, and the occasional plum that’s been brooding too long

• Herbal and earthy — like someone tossed a handful of rosemary into a spice drawer and whispered “nonna”

There’s usually a nice dose of tannin, enough acidity to handle rich food, and sometimes a touch of leathery, smoky realness if it’s had some oak ageing.

But the magic is in the balance. Montepulciano rarely overdoes it. It doesn’t come stomping in with 16% alcohol and oak so heavy it might as well be a plank. It’s not trying to impress the sommelier. It just wants to be enjoyed—preferably with food, a second helping, and a slightly too-loud family dinner.

Montepulciano d’Abruzzo: The Main Event

When people say “Montepulciano,” 99% of the time they mean Montepulciano d’Abruzzo—the DOC wine made in the Abruzzo region on Italy’s Adriatic coast. It’s a humble hero in a world of wine prima donnas.

Abruzzo isn’t Tuscany. It’s not covered in manicured vineyards and Instagrammable sunset villas. It’s rugged, mountainous, and often overlooked. Which is exactly why Montepulciano here still offers phenomenal value for money.

At its best, Montepulciano d’Abruzzo delivers:

• Intensity without pretension

• Earthiness without roughness

• Fruit without syrupy overload

The wines range from young and juicy to structured and age-worthy, depending on the producer. You’ll also see labels like Riserva, which means it’s had at least two years of ageing (including some time in oak), and Colline Teramane, a DOCG subregion known for punching above its weight.

Even basic bottles can be dangerously good. The kind of red that makes you say,

“Wait, this was £9?”

and then go back and buy a case “for the cellar” (aka behind your shoes in the hallway cupboard).

What to Eat With Montepulciano Without Starting a Debate

Pairing Montepulciano with food is like introducing your chillest friend to your most chaotic dinner guests—it just works. This is a wine that wants to be invited to the table. And not the Instagram-ready tasting menu either. We’re talking proper food. Italian food. Food that stains your hands and your soul.

Here’s what Montepulciano loves:

• Pizza – Yes, pizza. Especially the meaty kind. Pepperoni, sausage, even a cheeky anchovy if you’re feeling brave. The acidity in Montepulciano cuts through grease like a gossiping aunt through your life choices.

• Lasagne – Layers of meat, béchamel, and pasta? Montepulciano shows up with a napkin and a smile. Rich tomato sauces and cheese are its natural playground.

• Lamb or beef ragù – Think slow-cooked, herb-laced, fall-apart meat. Now think Montepulciano. Enough said.

• Grilled aubergine or courgette – For the vegetarians who still want a wine that doesn’t taste like sadness. Montepulciano handles charred, earthy veg like a champ.

Avoid super spicy dishes unless you’re into tongue punishment. Montepulciano isn’t built for vindaloo. But if it’s hearty, saucy, tomato-y, or herby—it’s fair game.

How It Compares to Other Italian Reds

Let’s play wine matchmaking for a second. Say you’re at a party full of Italian reds. Who’s who?

• Barolo is the brooding intellectual who keeps talking about ageing potential.

• Brunello di Montalcino is dressed head to toe in cashmere and name-drops Tuscany every five minutes.

• Chianti shows up with flair but sometimes forgets the substance.

• Montepulciano? Montepulciano brings food, doesn’t judge, and stays until the dishes are done.

While Nebbiolo (Barolo’s grape) tends to be high in tannin and acid, Montepulciano d’Abruzzo is softer, rounder, and more forgiving. It’s less demanding, more generous, and quite frankly more affordable—without being basic.

It’s also a bit more modern in personality. The kind of wine that would absolutely listen to a podcast and not correct your pronunciation of “bruschetta.”

Buying Montepulciano Without a Tour Guide

The good news? You don’t have to remortgage your flat to buy decent Montepulciano. Even the affordable stuff tends to drink above its weight class, which is basically the opposite of Champagne.

Here’s how to avoid disappointment:

• Check the label for “Montepulciano d’Abruzzo DOC” – that’s your baseline.

• Look for Riserva if you want a wine that’s been aged a bit and has more structure (without needing a steak to make sense).

• Avoid anything under £6 unless you’re just making sangria. Sorry, but no wine can survive that level of supermarket indifference.

• Explore the Colline Teramane DOCG if you spot it—it’s a cut above and still won’t cost more than a night out.

Montepulciano is one of the last great red wine bargains. Take advantage before the wine snobs discover it and ruin everything.

Montepulciano’s Identity Crisis: A Name Game Worth Knowing

Before we leave you to your bottle and bowl of something saucy, let’s take a moment to unpack Montepulciano’s most enduring mystery: its name. Because if you’ve ever bought a bottle thinking you were getting something fancy from Tuscany and ended up halfway across the country in a completely different grape… you’re not alone. This grape has been gaslighting wine drinkers for decades.

Here’s the short, mildly infuriating version:

• Montepulciano (the grape) grows mainly in Abruzzo, the rugged central region that hugs Italy’s Adriatic coast. It’s responsible for Montepulciano d’Abruzzo, which is what this entire love letter is about.

• Montepulciano (the town) is in Tuscany. Wines from there, especially Vino Nobile di Montepulciano, are made mostly from Sangiovese, not Montepulciano grapes. Confused yet? Good. You’re now officially ready for Italian wine.

Why does this happen? Because Italy refuses to be straightforward. Because regional pride often trumps international logic. And because apparently, nobody in the 1960s thought, “Maybe we should name this one differently.”

But here’s the upside: once you’ve sorted your Montepulcianos from your Montepulcianos (yes, really), you’ve levelled up. You can walk into a wine shop, tilt your head knowingly, and say, “Oh, no no—I’m after the Abruzzo kind.”

You’ll sound like you know what you’re doing. You’ll get the wine you actually wanted. And most importantly, you’ll avoid drinking a Tuscan imposter when your heart was set on a bold, brooding beauty from the Adriatic.

And that, in wine terms, is growth.

Final Sip: Why Montepulciano Deserves a Spot in Your Regular Rotation

Look, not every wine has to change your life. Sometimes, it just has to taste good with dinner, cost less than your Uber, and not make you feel like you need a master’s degree to enjoy it.

That’s where Montepulciano steps in.

It’s not a diva. It doesn’t care about your decanter. It won’t make you pretend to taste “crushed violets on a warm breeze.” What it will do is deliver bold fruit, earthy charm, and honest pleasure in a glass—without a side of pretension.

In a world full of overpriced bottles and performative sipping, Montepulciano is that rare, beautiful thing: a wine that actually gives a damn about you. The drinker. The pizza orderer. The person who just wants something that tastes good and doesn’t make them question their life choices.

So next time you’re scanning the shelves and feeling overwhelmed, skip the overhyped names and go for the red with a terrible sense of geographical logic but an excellent sense of character.

Because Montepulciano isn’t just the red you didn’t know you were missing—it’s the red you’ll wonder how you ever drank without.