Really good stuff. I watched to find out a little bit more about the wine I just bought and it's exactly the Vino Nobile Di Montelpulciano (2015) you're displaying! Before watching I didn't realize Montepulciano was both a grape, and a place in which case a Vino Noble is a Sangiovese (which I like a lot). That and the basic tasting notes difference made this a really helpful video with zero filler. Wonderful.
Hi Socratease: Thank you for tuning in and for the kind words. It is my pleasure to share my wine knowledge and I'm so happy you appreciate it. With over 140 videos already posted and new content every Sunday, please stay tuned. Dave
Hi Richard: I really appreciate the kind words and I’m glad you find value in my work. Please check out some of the other 148 videos and stay adventurous. Dave
Hi Dave. Nice explainer here on these often confused terms. ...I have spent a bit of time in Abruzzo -- and although I think your conclusion about the two classes is generally fair -- I think an important point is that for the Montepulciano-varietal regional wines, due to the less mature market and certainly less strict production rules, there is a wide variety of styles of Montepulciano's coming from the East of Italy. Many vineyards are experimenting with natural ways to express this grape (and other oddball "ancient" grapes...) and you will find everything from fresh Nouveau examples to syrupy well-aged examples. Lastly, and what a great bonus, because of the region's low tourism, most vineyards are more than happy to receive visits and explain (in Italian, supported usually by a daughter or son that speaks some english) their entire process, all with little pomp or circus, rather with lots of pride and enthusiasm. Skål from Norway!
Hi John: Thank you for watching my channel and for sharing your experience. It is so great for viewers to understand thing through your perspective. Also, I have found a welcoming sentiment every vineyard I’ve visited in Europe. It’s such a staunch contrast to the “Wine Disney” tours you get in California. So fake and overdone. In Europe you actually speak with someone with dirt on their shoes who actually cares about the vineyard and not a paid actor. Skal, Dave
Hi Prowl: The Vino Noble is the more robust of the Montepulciano wines. The aging and oaking of the Sangiovese wine creates a bolder, more age worthy wine. Cheers, Dave
Hi. Fantastic presentation. I am on ketogenic diet and I am looking for information about carbohydrates content in wines. Do you know which wines are the lowest in carbohydrates or just where to find this kind of information?
Hi Cricketflutist: Thank you for tuning into my channel and for the kind words. On a keto diet, alcohol is discouraged but wine is the best alcoholic beverages are to be consumed. Most dry wines have about 4 carbs per 5 ounce serving which is low but the issue with alcohol is the body metabolizes it first and skips fats and other carbohydrates until the alcohol is burned. Wine Folly has a great article about wine and carbs. You might want to check it out. Of course, consult a physician before changing or altering one’s diet. Dave
Hi Katherine: Thanks for tuning into my channel. I hope you will explore more of my 150+ videos. To answer your question, I would never recommend chilling a Montepulciano, either the grape or the place. Chilling red wines only intensifies the effects of tannins and makes them present more astringent. I hope this helps. Cheers, Dave
Hello sir...you said, for sangiovese to become montepulchiao must contain 70% or more and the balance should be a local variety ,so will it be blended....
Thanks for watching, Mazerunner. Multipulciano can either be a grape (Montepulciano d' Abruzzo) or a place (Vino Noble d' Montepulciano) If it is the Abruzzo then the grape is Montepulciano and the wine is from Abruzzo. If it is Vino Noble then the grape is Sangiovese and the wine is from Montepulciano, Tuscany. It's very confusing, I know. Please keep watching. I drop new videos on Tuesday and Saturday.
Hi Jonathan: thank you for tuning into my channel. I really appreciate it and I hope you are learning lots from the content. While the origins of the Montepulciano grape may never be known for sure, most believe it is native to Tuscany and is a cousin of Sangiovese. It is certainly most known for its Abruzzo plantings. Like most wine grapes, we may never know it’s true origin. Dave
Really good stuff. I watched to find out a little bit more about the wine I just bought and it's exactly the Vino Nobile Di Montelpulciano (2015) you're displaying! Before watching I didn't realize Montepulciano was both a grape, and a place in which case a Vino Noble is a Sangiovese (which I like a lot). That and the basic tasting notes difference made this a really helpful video with zero filler. Wonderful.
Hi Socratease: Thank you for tuning in and for the kind words. It is my pleasure to share my wine knowledge and I'm so happy you appreciate it. With over 140 videos already posted and new content every Sunday, please stay tuned. Dave
I appreciate the video! This was exactly the introduction I needed for this wine.
Hi Richard: I really appreciate the kind words and I’m glad you find value in my work. Please check out some of the other 148 videos and stay adventurous. Dave
Hi Dave. Nice explainer here on these often confused terms.
...I have spent a bit of time in Abruzzo -- and although I think your conclusion about the two classes is generally fair -- I think an important point is that for the Montepulciano-varietal regional wines, due to the less mature market and certainly less strict production rules, there is a wide variety of styles of Montepulciano's coming from the East of Italy. Many vineyards are experimenting with natural ways to express this grape (and other oddball "ancient" grapes...) and you will find everything from fresh Nouveau examples to syrupy well-aged examples. Lastly, and what a great bonus, because of the region's low tourism, most vineyards are more than happy to receive visits and explain (in Italian, supported usually by a daughter or son that speaks some english) their entire process, all with little pomp or circus, rather with lots of pride and enthusiasm. Skål from Norway!
Hi John: Thank you for watching my channel and for sharing your experience. It is so great for viewers to understand thing through your perspective. Also, I have found a welcoming sentiment every vineyard I’ve visited in Europe. It’s such a staunch contrast to the “Wine Disney” tours you get in California. So fake and overdone. In Europe you actually speak with someone with dirt on their shoes who actually cares about the vineyard and not a paid actor. Skal, Dave
Which one is bolder and more full bodied? The place or the grape? Any thanks, Dave.
Hi Prowl: The Vino Noble is the more robust of the Montepulciano wines. The aging and oaking of the Sangiovese wine creates a bolder, more age worthy wine. Cheers, Dave
Hi. Fantastic presentation. I am on ketogenic diet and I am looking for information about carbohydrates content in wines. Do you know which wines are the lowest in carbohydrates or just where to find this kind of information?
Hi Cricketflutist: Thank you for tuning into my channel and for the kind words. On a keto diet, alcohol is discouraged but wine is the best alcoholic beverages are to be consumed. Most dry wines have about 4 carbs per 5 ounce serving which is low but the issue with alcohol is the body metabolizes it first and skips fats and other carbohydrates until the alcohol is burned. Wine Folly has a great article about wine and carbs. You might want to check it out. Of course, consult a physician before changing or altering one’s diet. Dave
winefolly.com/lifestyle/carbs-in-wine/
Yes
Thanks for watching my channel, Danny. I'm glad you are enjoying the wine videos. More to come.
Hi, Why do some websites say to chill this wine for 30 minutes before serving and some do not? It's confusing. What do you recommend?
Hi Katherine: Thanks for tuning into my channel. I hope you will explore more of my 150+ videos. To answer your question, I would never recommend chilling a Montepulciano, either the grape or the place. Chilling red wines only intensifies the effects of tannins and makes them present more astringent. I hope this helps. Cheers, Dave
Hello sir...you said, for sangiovese to become montepulchiao must contain 70% or more and the balance should be a local variety ,so will it be blended....
Thanks for watching, Mazerunner. Multipulciano can either be a grape (Montepulciano d' Abruzzo) or a place (Vino Noble d' Montepulciano) If it is the Abruzzo then the grape is Montepulciano and the wine is from Abruzzo. If it is Vino Noble then the grape is Sangiovese and the wine is from Montepulciano, Tuscany. It's very confusing, I know. Please keep watching. I drop new videos on Tuesday and Saturday.
@@obi-wine-kenobi thank you so much sir
It’s pronounced. Montepulcheano not montepul ceeano
Thank you, so much, for watching my videos. I agree, my American pronunciations are not as good as they could be...but I'm working on it!
Montepulciano grapes are native to the Abruzzo region…
Hi Jonathan: thank you for tuning into my channel. I really appreciate it and I hope you are learning lots from the content. While the origins of the Montepulciano grape may never be known for sure, most believe it is native to Tuscany and is a cousin of Sangiovese. It is certainly most known for its Abruzzo plantings. Like most wine grapes, we may never know it’s true origin. Dave