Looking for a WOW meal to impress your Valentine, Galentine, Pandemic Pod, or too familiar family during this extended stay at home period? Something serious, something new, something special, something that fits a budget– and with leftovers makes a few more meals? How about this instant pot Osso Bucco Stew paired with Montepulciano?
First off, what’s different between these three organic Montepulciano:
- Vino Nobile di Montepulciano
- Montepulciano d’Abruzzo
- Molise Montepulciano
If you guessed:
- that the first wine, Vino Nobile di Montepulciano, is made from sangiovese (the wine best known from Chianti) but grown near the town of Montepulciano,
- that the second wine, Montepulciano d’Abruzzo, is made from Montepulciano grapes grown in Abruzzo, a region on the Adriatic Sea to the east fo Montepulciano
- and that the third wine is from Montepuliciano grapes with some aglianico grown in Molise, just south of Abruzzo
then you are correct!
So what’s the difference between Sangiovese and Montepulciano?
The Wine: Vino Nobile di Montepulciano aka Sangiovese
In 1685, poet Francesco Redi pronounced Vino Nobile di Montepulciano as “the king of all wines!”
Sangiovese, the most widely planted red grape in Italy with 10% of overall plantings, and is the only or primary grape in the Tuscan wines of not only Chianti but also Brunello di Montalcino, Vino Nobile di Montepulciano and many “Super Tuscans.” Outside Tuscany, Sangiovese is a popular grape on it sown and blended. Sangiovese offers herbal and bitter cherry notes as well as pipe tobacco and spice with high acidity, tannins and a light color. Sangiovese, with its high acidity, pairs well with tomato based sauces.
According to Wikipedia, “the name Vino Nobile di Montepulciano was invented by Adamo Fanetti. Until 1930 and beyond, the wine was officially called “Vino rosso scelto di Montepulciano,” but Adamo called his wine “nobile” (noble).” The region earned DOC status in 1966 and DOCG in 1980 (modified in 1999).
The Wine: Montepulciano
Montepulciano d’Abuzzo grapes tend toward being plump, generous, and deeply colored with sweet tannins and low acidity. The fruity softness offers accessibility when young, and makes it a great gateway wine full of red fruit, dark cherry fruits, plum, spice, licorice. It can age for 10 years or more to add complexity and soften the tannins.
The soul of Montepulciano d’Abruzzo expresses itself in the clay soils of the DOCG, says Dr. Scienza as cited in my VinItaly Wine Ambassador course February 2019.
The Organic Wines
- Valdipiatta Vino Nobile di Montepulciano 2016 ($37)
- Di Majo Norante Ramitello Biferno Rosso 2014 ($19)
- Art of Earth Montepulciano D’Abruzzo ($12)
- Cheese board: cambozola blue cheese, prosciutto, olives with cranberries and citrus
- Green salad with olives, cranberry, citrus
- Osso Bucco Stew over mashed potatoes
Not only is Montepulciano a great wine, it is also so fun to say, and today we can say it two ways. Neither one of these wines this evening were cocktail sipping wines, but wines that need food to be truly enjoyed, and with the proper foods they are absolutely fantastic.
sample for my review
I smelled this and thought to myself “where is my sausage pizza?”
Di Majo Norante “Ramitello” Biferno Rosso 2014 DOC
sample for my review
blend of 85% Montepulciano and 15% Aglianico
According to distributor Winebow, “Renowned oenologist and winemaker at Di Majo Norante, Riccardo Cotarella, ensures consistent and high-quality production for all the estate’s wines. The winery, which is located in Molise, is certified organic and gives careful attention to grape selection, harvesting, and vinification methods. They do not use any synthetic fertilizers or pesticides on their products.
Valdipiatta Vino Nobile di Montepulciano 2016 ($37) DOCG
ABV 14%; SRP $37
sample for my review
The Vino Nobile di Montepulciano has intense aromas of ripe dark berries and black cherries complemented by subtler notes of spices and tobacco.
Bottom line, all three wines were great and great with the meal. so regardless of the price point you can have a wonderful organic wine from Italy paired with a special meal and have a teriffic date night any time.
Beef Instant Pot Osso Bucco Stew
- 4 lb beef shanks
- 1/4 cup olive oil
- 2 shallots chopped
- 4 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 2 T flour
- 1 can tomato paste
- 1/4 cup balsamic vinegar
- 2 cups red wine (Montepulciano)
- 1 28oz can crushed tomato
- 2 cups beef stock
- 2 sprigs fresh Rosemary
- 2 florets freshsage
- 6 or 7 branches fresh thyme
- Turn instant pot to sauté and add olive oil
- Brown beef shanks in olive oil on all sides and remove from instant pot.
- Sauté onion, carrot, and celery together for 3 to 5 minutes, add garlic and sauté another minute.
- Add flour and cook 1 minute stirring constantly
- Add the rest of the ingredients in the pot and stir to mix
- Put the beef shanks back in the pot with any beef juices that may have collected
- Cook on high setting for 90 minutes
- On the first night for four people, we served over mashed potatoes.
- We had about three quarts of sauce leftover.
- On the second night, we added chopped garlic, one pound of ground beef, Italian herbs, 3 T tomato paste. and one quart sauce served on penne pasta.
- On the third night, we grilled lamb chops which we served with leftover potatoes and sauce.
- On the fourth night, we added one pound turkey Italian sausage and on 15 ounce can of tomato sauce and 2 T paste which we served over polenta.
- Braised Beef Short Ribs in Red Wine Sauce +2012 Produttori del Barbaresco by ENOFYLZ Wine Blog
- Braised Brisket with Donnachiara’s Kapemort Aglianico by Vino Travels
- Braised Pork Ragù over Pasta + Bruna Grimaldi Nebbiolo d’Alba 2017 by Culinary Adventures
- Chianti Beef Stew by Our Good Life
- Dolcettto d’Alba: A Food-Friendly Bet for Braised Chicken by My Full Wine Glass
- Farina Amarone della Valpolicella with Ground Pork in Karela Rings by Chinese Food & Wine Pairings
- Home Cooking with Sabrina Tedeschi and the Wines of Agricola Tedeschi by Grape Experiences
- Hunter’s Style Chicken and Cantina di Filippo by FoodWineClick!
- Pasta e Ceci with Chianti Classico from Castellina by The Swirling Dervish
- Pasta with Pork Braised in Red Wine with Tasca d’Almerita Lamuri Nero d’Avola 2018 by A Day in the Life on the Farm
- The Most Tender Short Ribs You’ll Ever Have, Perfectly Paired With Red Wines From Abruzzo by The Wine Chef
- Warming up Winter with Braised Oxtail and Casa Bottega Ripasso Superiore by The Quirky Cork
- What’s the Difference? 3 Organic Montepulciano: Vino Nobile,d’Abruzzo, and MolisePaired with Ragu by Wine Predator
You’re invited to our twitter chat Sat. Feb. 6 at the early hour of 8am Pacific time but you can check out the hashtag #ItalianFWT anytime. Here’s what we will be discussing based on questions developed by the host:
- Welcome to the #ItalianFWT chat on Italian wines with braised meats and stews for cold winter nights! Introduce yourself, and where you are tweeting from. Share a link to your blog if applicable.
- Q1 So, we’re talking about Italian wines with braised meats and stews for cold winter nights for today’s #ItalianFWT. Do you have a favorite winter wine? What makes it your favorite?
- Q2 Did you write a post for today’s event? If so, please share a link to your blog if you wrote on the topic today. #ItalianFWT
- Q3 Did you pair your Italian wine with a wintery dish of braised meat or warming stew? What did you make? Share a link to your recipe if you posted one! #ItalianFWT
- Q4 If you made a seasonal dish for #ItalianFWT, is there a certain ingredient in it that you can only get during the winter?
- Q5 How did the flavors in the food complement your wine? Is there anything you would do differently next time. #ItalianFWT
- Q6 If you didn’t make a seasonal dish for #ItalianFWT, how did you pair your Italian wine? How did the flavors in the food complement your wine? #ItalianFWT
- Q7 #ItalianFWT Any final thoughts about Italian wines with braised meats and stews for winter nights? Did you learn something new?
Next month on March 6, #ItalianFWT will focus on Italian grapes grown outside of Italy with @linda_lbwcsw hosting. We are excited about Nebbiolo from Southern California in Santa Barbara County, from the Sierras in El Dorado County, and northern California’s Humboldt County… or maybe we should do California sangiovese that we didn’t talk about last spring here with a Ranchita Canyon vertical of Sangiovese from Paso Robles…