Montepulciano d'Abruzzo vs Sangiovese: two great Italian red wines compared.

Montepulciano d'Abruzzo and Sangiovese are two of the most appreciated and well-known Italian red wines throughout the world. Although both are an expression of Italian wine excellence, they have distinctive characteristics that make them unique. In this article, we will explore the differences between these two wines, comparing their origins, sensory profiles and ideal food pairings.

Origins and Production Areas

Montepulciano d'Abruzzo and Sangiovese come from different regions of Italy, each with its own winemaking traditions and territorial peculiarities:

• Montepulciano d'Abruzzo is produced in the Abruzzo region, located in central Italy, overlooking the Adriatic Sea. The main production areas are the provinces of Chieti, Teramo, Pescara and L'Aquila, with often hilly vineyards benefiting from a mild climate.
• Sangiovese, on the other hand, is cultivated in various regions of central Italy, but finds its maximum expression in Tuscany. It is the main grape variety of famous wines such as Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. Sangiovese vineyards benefit from the Mediterranean climate and skeletal rich soils of Tuscany.

Sensory Profiles

The differences between Montepulciano d'Abruzzo and Sangiovese are reflected in their unique sensory profiles:

• Montepulciano d'Abruzzo has an intense ruby ​​red color, with violet reflections. On the nose it offers aromas of ripe red fruits, such as cherries and plums, often accompanied by spicy notes and sometimes nuances of liquorice. On the palate it is a wine with good structure, with soft tannins and a persistent finish.
• Sangiovese, depending on the style and production area, can present different nuances. In general, it has a bright ruby ​​red color, with aromas of cherries, berries, violets and sometimes earthy or spicy notes. In the mouth it is a wine with good acidity, with fine but well-present tannins, and a long and savory finish.

Gastronomic pairings

Montepulciano d'Abruzzo and Sangiovese, thanks to their distinctive characteristics, lend themselves to different gastronomic combinations:

• Montepulciano d'Abruzzo, with its robust structure and soft tannins, is perfect for accompanying hearty meat dishes, such as roasts, game and grilled steaks. It also pairs well with tasty first courses and mature cheeses.
• Sangiovese, depending on the style, can be paired with a wide range of dishes. A classic Chianti, for example, is ideal with pasta dishes with meat sauce, roast pork or chicken and medium-aged cheeses. A Brunello di Montalcino, more structured and complex, goes perfectly with important red meats, game and mature cheeses.

In conclusion, Montepulciano d'Abruzzo and Sangiovese are two highly prized Italian red wines, an expression of different territories and traditions. Knowing their distinctive characteristics will allow you to appreciate their peculiarities and choose the ideal combination for every occasion. Whether you prefer the generosity of Montepulciano d'Abruzzo or the elegance of Sangiovese, these wines will give you an unforgettable tasting experience, capable of illustrating the best of Italian enology.