The nicest part I love of the Wine and Food Experience is meeting people and sharing my passion for wine. I love tasting wines in good company.
All my guests come from everywhere: America, South Africa, Holland, Belgium, Italy… The Wine and Food Experience always starts by telling the history of Montepulciano and the wine Vino Nobile di Montepulciano.
Montepulciano is situated in the center of an area rich in history, art and wine. The village is only at a stone’s throw away from Pienza and 40 minutes drive from Siena.
Did you know that the locals call themselves “Poliziani”? Which was the former Roman name of the town? And that Poliziano also the name was of a local humanist and famous writer (Angelo Ambrogini) living in Florence and born in Montepulciano?
Some identification detail of the Vino Nobile
Vino Nobile di Montepulciano is a precious product and was the first classified wine as DOCG. It is the “King of all Wines” : F. Redi 1685.
The local economy in Montepulciano is mainly agriculture and tourism. The wine Vino Nobile di Montepulciano is a symbol of the village Montepulciano. Sangiovese (Prugnolo Gentile) is the grape that gives the wine an identity. A wine that achieves an unmistakable taste, after 2 years of aging in wood.
Food is also an important item while drinking tannin wines. Tannins provide texture and structure in a wine. The flavors that appear in the wine Vino Nobile di Montepulciano are mostly plums and cherries.
A pairing principle of the wine Vino Nobile di Montepulciano with food is that it interacts with rich, fatty and salty dishes, like wild boar, meat, pasta with ragù and old cheeses. They diminish the perception of tannins, making a wine like Vino Nobile more smoother.
In Montepulciano, Montichiello, Pienza and Montalcino is the most renown dish “I Pici”. A thick handmade pasta of local flour water and few salt.
In the Cantina of Gattavecchi the restaurant offers a wide choice of Tuscan specialties. I love the local pici, especially the Pici all’aglione. The “aglione” is a spicy garlic tomato sauce… yummy!
Yesterday I had a lovely group of American guests who had the chance to do an amazing experience with chef Lilian. She showed us how to make home made pasta.