The Rosso di Montalcino, mistakenly referred to as the “younger brother of Brunello,” can be appreciated by a wide variety of palates and tastes.
Made entirely in Tuscany with Sangiovese grapes, the precise location of its production is almost superfluous to mention: the name says it all.
Over the years, like Brunello, it has managed to play a significant role in the region, obtaining the recognition of the Controlled Designation of Origin on November 25, 1983.
Characteristics of Rosso di Montalcino
The climate of the Montalcino area is tempered by the presence of the sea, and moderate rainfall allows the vineyards to mature healthily, maintaining high qualitative characteristics.
The constant warm breeze coming from Maremma facilitates a slow and meticulous maturation of the Sangiovese. The wine stands out for its deep ruby red color and its distinctive and intense aroma.
In the mouth, it offers a perfect balance of flavors ranging from red fruit to menthol, with a velvety and pleasant consistency.
Culinary Pairings
The Rosso di Montalcino is a strong and intense wine, perfect for accompanying a variety of robust and flavorful dishes.
Its complex structure and rich flavors make it an ideal companion for a range of foods, especially those typical of the Tuscany region from which it comes.
Red Meats and Veal
Rosso di Montalcino pairs beautifully with red meats, particularly with dishes like Florentine steak. Its robust taste and balanced tannins perfectly contrast the richness of the meat. Veal, with its delicate but distinctive flavor, also pairs well with this wine, creating a balance of flavors that enhances both.
Toast
Toasted bread, another classic of Tuscan cuisine, is another ideal pairing. The crunchiness of the bread contrasts with the softness of the wine, while the toasted flavor of the bread harmoniously joins the notes of red fruit and spices of the wine.
Pasta
Pasta, especially when seasoned with meat or tomato sauces, is another excellent pairing for Rosso di Montalcino. The wine has enough body and intensity to balance the rich and robust flavor of these dishes.
Aged Cheeses
Finally, Rosso di Montalcino pairs beautifully with aged cheeses. The intense and salty flavor of the cheese is balanced by the richness of the wine, creating a perfect end to the meal.
To fully enjoy its qualities, Rosso di Montalcino should be served in crystal glasses at an ideal temperature of 18° C (64° F). This allows the wine to best express its complexity and intense flavors.
Expanded Culinary Pairings for Rosso di Montalcino
The Rosso di Montalcino is a prestigious Tuscan wine, known for its intensity and complexity. These characteristics make it an ideal companion for a wide range of dishes, both for harmony and contrast.
In this section, we will further explore the culinary pairings for Rosso di Montalcino. These pairings, which include both traditional Italian dishes and more innovative options, have been selected to enhance and complement the unique qualities of this exceptional wine.
Pairings for Harmony
- Game, fur or feathered game: Rosso di Montalcino pairs well with dishes like wild boar, deer, roe deer with blueberry compote. Also, dishes like guinea fowl with sage and hare with juniper, which recall the balsamic scents of the wine, are an excellent match.
- Chianina Rib Steak: A princely Chianina rib steak is a perfect match for Rosso di Montalcino.
- Sweets and desserts: Blueberry cookies and chocolates with fruity and liqueur fillings can be a great end to a meal accompanied by Rosso di Montalcino.
- Cheeses: Provolone del Monaco, aged Parmigiano Reggiano, pecorino or Ragusano Dop are cheeses that pair well with this wine.
Pairings for Contrast
- Risottos: Rosso di Montalcino pairs perfectly with risottos with liver ragù, lamb or sausage with rich creaminess.
- Stews and braised dishes: The complexity of taste present in these dishes harmonizes with the roundness of taste and aroma of Rosso di Montalcino.
- Smoked Salmon: The saltiness of smoked salmon contrasts well with the tannins of Rosso di Montalcino.
Pairings to Avoid
- Grilled Meats: This pairing is discouraged due to the bitter tendency of these meats from determined cooking, which does not match well with the softness of Rosso di Montalcino.
- Pizza: The acidity of the tomato and the mozzarella that disappears in front of the power of the vine make this an unhappy pairing.
- Fish with delicate flesh and white meats: Unless they are highly seasoned, pairings with these types of foods are discouraged.
- Very spicy food: The capsaicin present in chili peppers can support the character of the vine, however, when combined with the high alcohol content of the wine, it can cause intense sweating among diners.
Purchasing Wines from Montalcino
Thanks to the wide selection offered by Italian online wine shops, it is now possible to explore and purchase a wide range of wines without leaving the comfort of your own home.
ENOTECA DI PIAZZA by Fedolfi Andrea s.a.s., located in Piazza Garibaldi, 4 in Montalcino, Siena, is an excellent example of how buying wine online can be a rewarding experience.
Contact their website today, https://enotecadipiazza.com/, a guarantee of high-quality wines, a purchase that is a unique and convenient experience.
