In this episode, we taste a Montepulciano purchased from a restaurant, Devour at the Dye House, ( https://devour.co.uk ) which is local to John L. The owner of the restaurant, Olivia, recommended this particular wine and, rather than tasting it at the restaurant, I decided to take it to the cellar to taste with John M.
We start of the video with John M making a faux pas by saying the wine we are tasting is made from the same grapes as the famous Amarone wine. After filming he remembered that in fact, the grapes used for Amarone are Corvina, Corvinone and Rondinella, not Montepulciano. Amarone is also made in the north of Italy in the Valpolicella Region whilst the wine we were tasting, Ikebana originated in the Abruzzo Region (Colline Pescaresi – Indicazione Geografica Tipica (IGT)). If you take a look at our website we will provide an illustration showing where both of these wines are produced.
The wine is produced using the same techniques as Beaujolais Noveau – carbonic maceration which is a process where the whole grapes are fermented in a rich carbon dioxide environment prior to being crushed. This results in the wine being fruity and very low in tannins.
The colour was a vibrant purple, on the nose a blackcurrant and flora notes could be detected.
The taste was light but incredibly delicious but light and very fruity. Given the lightness of the wine, the length was surprisingly long.
We both scored this very highly and John L preferred this wine to Beaujolais Noveau!
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