Masciarelli “Marina Cvetic” ISKRA Montepulciano d’Abruzzo DOCG Colline Teramane 2016

Cvetic’s bestseller is a surprisingly savory beast, again made from 100% montepulciano grapes, brooding with notes of licorice, tea leaf, and almond skins. The fruit runs to currant and plum notes, but there’s so much tannin here that the experience can be overwhelming, finishing with a hefty note of dried tea and bitter amaro. Sharp cherry notes give the finish a bit of a lift, but the level of austerity here is rather intense.

Type: Red Wine
Style: Full-bodied, Opulent
Grape Varietal: Montepulciano
Tastes Like: Comparable to a Barolo, with blackberries, cherries, and licorice, finishing with structured tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Abruzzo, Italy
Terroir: Clay and limestone soils
Aging: 24 months in oak barrels
Serving Temperature: 16-18°C

Masciarelli is one of Abruzzo's most iconic producers, and the ISKRA Montepulciano d'Abruzzo DOCG represents the pinnacle of their winemaking expertise. This wine highlights the power and elegance of Montepulciano grapes from Colline Teramane.

Seafood: Grilled tuna steak with herb crust.
Poultry: Duck confit with a cherry reduction.
Vegetarian: Truffle risotto or roasted eggplant lasagne.
Meat: Osso Buco or rack of lamb.

Pecorino Toscano: Salty and firm, balancing the wine's richness.
Parmigiano-Reggiano: Aged and nutty, complementing the wine's structure.
Gorgonzola Dolce: Creamy and mild, providing a delightful contrast.
Aged Cheddar: Bold and sharp, pairing beautifully with the wine.

Osso Buco

Ingredients:

• 4 veal shanks
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper, to taste
• Fresh parsley and lemon zest for garnish

Instructions:

1. Season veal shanks with salt and pepper. Heat olive oil in a large pot and brown shanks on all sides. Remove and set aside.
2. Sauté onion, carrots, celery, and garlic until softened. Stir in tomato paste and thyme.
3. Deglaze with white wine and reduce slightly. Add beef stock and return veal shanks to the pot.
4. Cover and simmer for 2 hours until the meat is tender and falling off the bone.
5. Garnish with parsley and lemon zest before serving.

Tip: Pair with Masciarelli "Marina Cvetic" ISKRA Montepulciano for an unforgettable meal.