Drinking and Pairing Vino Nobile di Montepulciano with FoodVino Nobile di Montepulciano is a bone-dry, medium to full-bodied, high-acid red wine with aromas and flavors of dark cherries, dried porcini mushrooms, and roasted herbs, produced in the town of Montepulciano in southern Tuscany. The "noble wine" of this town is in fact, a Chianti-like blend based on a local clone of Sangiovese known as Prugnolo Gentile. There is often confusion between the Tuscan town of Montepulciano and the Montepulciano grape varietal of the Abruzzo and Marche regions of Italy. There is no connection. The wine tends to be more substantial than Chianti Classico yet does not quite have the same tannic structure as Brunello di Montalcino. To their credit, the producers of Montepulciano have decided not to allow international varietals such as Cabernet Sauvignon or Merlot in their noble blend.
Vino Nobile di Montepulciano is a wine for meats, such as a ragù of wild boar, or thick, grilled, Chianina steak. Pork sausages, salumi, and grilled or roasted lamb would also fit the bill as would roasted wild mushrooms over polenta or tagliatelle simply adorned with black truffles and olive oil.