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Wine

Know Your Variety - Montepulciano

Adam Walls cuts through the confusion about Montepulciano, the dark, brooding Italian Red wine that’s going great guns in Australia

Besides being tricky to pronounce, Montepulciano is one of the more complicated grapes. You see, there's an Italian town called Montepulciano, which produces a wine called Vino Nobile di Montepulciano. But, this wine is mostly made from Sangiovese, and doesn't actually include any of the Montepulciano grape!

A Quick Guide to Montepulciano

Montepulciano Australian Infographic

The most famous examples of Montepulciano (the actual wine) come from the Italian region of Abruzzo, but it's planted throughout much of central and southern Italy, but nowhere near the town of the same name.

Thankfully, as a grape grown in Australia, it's much more straightforward and in true Aussie style, we've taken away the pronunciation problem by shortening it to 'Monte'.

In its very short lifespan here in Australia, Monte is starting to win international acclaim. Last year, at the International Wine Competition in London, for the first time, Gold medals were given to Montes outside of Italy and they were won by two Australian wines - Bird in Hand and Mr Riggs.

Origins

Montepulciano wine origins in Abruzzo Italy

As I mentioned, Montepulciano is most famously made under the DOC of Montepulciano d'Abruzzo . A producer called Aziendo Agricola Valentini produces Italy's most renowned expression - it's like the Penfolds Grange of Monte - having taken it from a quaffing red to a serious, thrilling wine.

Australian Montepulciano Regions

Monte has had success in our warmer and cooler climates, possibly because it's a relatively late ripening variety. Also, like Shiraz, it's hardy, disease-resistant and can handle the heat and the cold. Look out for examples from Adelaide Hills Barossa Valley and Riverland .

Montepulciano Tasting Notes

Monte's appeal lies in its beautifully generous fruit, including red plum, sour cherry and boysenberry, and moderate acidity, so I reckon if you love Australian Shiraz , you'll love Monte, too.

Food Matching

The general fruit intensity and richness of Monte mean that it's a natural match to an array of rich and intensely flavoured dishes. Some of my favourites include Guy Grossi's pappardelle with spiced veal ragu recipe,  braised beef shin and pepperoni pizza. Explore our great range of recipes here .

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Seven New Wines to Explore this Spring
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Words by Mark Hughes on 19 Jul 2017
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Australian Prosecco   is a vibrant sparkling wine style taking over Australia from the Prosecco Road in Victoria’s King Valley to the Adelaide Hills . Internationally, it is now the world's most popular Sparkling wine, overtaking Champagne in sales. Learn more about its long history, how it’s made and where to find the best Australian Prosecco with this helpful guide and infographic.   Firstly, what is Prosecco? Prosecco is a style of Sparkling wine made from the Glera grape variety. This historic variety is believed to hail from the ancient Slovenian village of Prosek, now part of Italy. There are records of  Julia Augusta drinking wine from the Prosek region as early as 79 AD . But, what we now know as Prosecco hails from the North-east Italian province of Veneto and Friuli-Venezia Giulia near Treviso enshrined in the Prosecco DOC, or the designated production zone. The characteristic ‘fizz’ of Prosecco is classed as either Spumante, the most exuberant, as a more moderate Frizzante or with no fizz at all as a Tranquillo. Prosecco is a late-ripening variety and is harvested once the varietal flavours of white peach, white pear and lemon peak and the acidity has softened. Cool climate and high altitude regions like  King Valley     or the  Adelaide Hills  are well suited to this variety. Prosecco vs Champagne and Sparkling Wines  Apart from featuring different grapes, it’s the way Prosecco is made that plays a large role in the difference between Prosecco,  Champagne  and  Sparkling Wine s . Whereas Champagne is fermented in its bottle using Methode Champenoise, Prosecco is fermented pressurised steel tanks in a process known by much of the world as the “Charmat” method. However, mention the word Charmat to an Italian winemaker and there might be trouble. In Italy, it’s known as the “Martinotti Method”, invented and patented in 1885 by Fedricco Martinotti, seven years before the French winemaker Eugène Charmat filed for his take on the method. The Martinotti method involves conducting the second fermentation in large autoclave steel tanks before clarification and cooling. This forgoes the need for fermentation, riddling and disgorgement inside individual bottles required in the Champagne method. This method is a very efficient process lowering the resources required by the winemaker. However, it shouldn’t be viewed as an inferior process, as it allows for increased control, scale, filtration and the ability to lower the required yeast lees contact during the winemaking process. This is the key difference. Methode Champenoise wines have complex and rich autolytic textures from this process with restrained fruits. Martinotti method Prosecco wines are all about lightness, freshness and fruit, designed to be enjoyed at any occasion. Joy in a bottle. A further, often neglected fact is that  we owe the Bellini cocktail to Prosecco , invented by Giuseppe Cipriani when he combined white peach puree with Prosecco in Harry’s Bar Venice close to the Prosecco DOC, or designated production zone. Dal Zotto brings Prosecco to Australia Victoria’s King Valley can lay claim to planting the first Glera vines in Australia.  The wine history of the King Valley  starts in the 1880s in the regions’ tobacco plantations, established by Chinese settlers seeking new opportunities as the Victorian gold rush stagnated. By the 1940s Italian migrants had arrived to the region working on the tobacco farms. Yet, in the 1960s, the local tobacco industry was starting to decline. Otto Dal Zotto, born in the Prosecco di Valdobbiadene DOCG region, where Prosecco vines carpet the hillsides, came to Australia in the late 1960s. Like many Italian migrants before him, Otto was drawn to the region to work in the tobacco fields. But, as the work dried up he moved into the region's emerging wine industry planting Chardonnay, Merlot and Cabernet Sauvignon. Gradually, the region began to plant classic Italian varieties, expressing the passion of the winemaker’s collective Italian heritage. Then, in 2000 Otto planted the first Glera grapes and the rest, as they say, is history. The Rise of King Valley and the Prosecco Road
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Two Blues Sauvignon Blanc 2014
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