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On the Adriatic coast of central Italy, Abruzzo is changing from a region of mass produced wines to smaller, quality driven family run wineries. Two grape varieties dominate the area, Montepulciano for the reds and rosés and Trebbiano for the whites.
Abruzzo, due west of Rome, is one of Italy’s premiere wine-making regions. While these wines often tend to be dismissed as generic, it is important to remember that the grapes grown in this region are frequently shipped to Northern Italy and France where they become a component of many more highly regarded wines.
In general Italian wines are hardier, simpler and less complex than the French wines in whose shadow they’ve languished for centuries. 2011 may be Italian wine’s breakout year however: For the very first time, Italian exports outsold both French and American wines in the U.K. marketplace.
Grapes have been grown in this region since prehistoric times. Today, four popular wines hail from the region:
The Contro Guerra is a dry, sweet wine served at room temperature that makes a perfect pairing with seafood and hors d’oeuvres. The wine must be aged for at least two years (six months of that time in the bottle) before it can be classified as a Rosso Riserva.
A softer, more tannic flavored wine is the Montepulciano d’Abruzzo which goes well with red meat. This wine needs to be served slightly above room temperature. The wine also needs to be aged two years before it can be designated Rosso Riserva.
The Trebbiano is a white wine that in general does not age well, and is best consumed within one year. A perfect accompaniment to seafood and hors d’oeuvres, this wine tastes best if it is served at room temperature.
Finally the Montepulciano d’Abruzzo Colline Teramane, made from the Montepulciano grape, is a more localized wine, produced in the region between Teramo, and the Adriatic Sea. This wine has a more complex flavor than other Abruzzo wines, and intense red wine flavor with a slight aftertaste of violets. Served slightly above room temperature, it is an excellent beverage with red meat. In order to earn the designation Rosso Riserva, this wine needs to be aged three years.
In general Italian wines are hardier, simpler and less complex than the French wines in whose shadow they’ve languished for centuries. 2011 may be Italian wine’s breakout year however: For the very first time, Italian exports outsold both French and American wines in the U.K. marketplace.
Grapes have been grown in this region since prehistoric times. Today, four popular wines hail from the region:
The Contro Guerra is a dry, sweet wine served at room temperature that makes a perfect pairing with seafood and hors d’oeuvres. The wine must be aged for at least two years (six months of that time in the bottle) before it can be classified as a Rosso Riserva.
A softer, more tannic flavored wine is the Montepulciano d’Abruzzo which goes well with red meat. This wine needs to be served slightly above room temperature. The wine also needs to be aged two years before it can be designated Rosso Riserva.
The Trebbiano is a white wine that in general does not age well, and is best consumed within one year. A perfect accompaniment to seafood and hors d’oeuvres, this wine tastes best if it is served at room temperature.
Finally the Montepulciano d’Abruzzo Colline Teramane, made from the Montepulciano grape, is a more localized wine, produced in the region between Teramo, and the Adriatic Sea. This wine has a more complex flavor than other Abruzzo wines, and intense red wine flavor with a slight aftertaste of violets. Served slightly above room temperature, it is an excellent beverage with red meat. In order to earn the designation Rosso Riserva, this wine needs to be aged three years.
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