Abbondanza means abundance in Italian. In the Abruzzo region of Italy, it is also a way of life.
The Abbondanza Way
As the Abruzzo Cibus cooking school explains, abbondanza is much more than a word. "It is a celebration or salutation or at times even used to wish someone good luck as if to say 'may your journey/venture/studies be bountiful.'"
It is with this spirit of good fortune that this young Montelpuciano d'Abruzzo wine is named.
When the harvest comes, it's abbondanza! When your plate is empty and you need more food, it's abbondanza! When you feel good and need more wine, it's abbondanza!
Its abundance is also reflected in its liter sized bottle making for an abbondanza celebration indeed.
The Abundance of Abruzzo
Located in central Italy on the East Coast, Abruzzo is well known for its abundance of natural landscapes, lush forests, and and majestic mountains.
Almost fifty percent of the region is dedicated to natural parks and nature reserves, and it has been referred to as the greenest region in Europe.
The winery is family owned and operated in the commune of Loreto Aprutino. The vineyards are located between Gran Sasso National Park and the Adriatic Sea. The pristine surroundings help ensure their organically farmed vineyards remain unfettered and uncontaminated.
Abbondanza Montelpuciano d'Abruzzo
100% Montelpuciano d'Abruzzo, 13% ABV, $18 retail price
Farming: Organic techniques, practicing biodynamic, dry farmed, and use of renewable wine energy.
Soil: Mostly clay with some limestone and sand.
Visual: Inky, swirly, magenta brick red.
Aroma: Tarragon, thyme, red berries.
Taste: Eucalyptus, mint. fresh plums, prune juice, slight hint of earthiness.
This is a young wine and can be drunk slightly chilled.
Maybe because it's organic and doesn't have much sulfites added, it's best drunk fresh and the day it's opened. I tried this wine the next day (about a glass left in the bottle), but it seemed to have deteriorated, I suppose due to the lack of preservatives. Still drinkable, but it lost its bold, supple berry fruit and became a tad too acidic.
Pairing Notes: At first, I tried this wine with some Middle Eastern plant based dips and lamb gyros. I thought the youth, inoffensive tannins, and bright freshness wouldn't clash with the spice and tang of the Turkish flavors. It wasn't bad, but no third taste. I also tried this wine with Thanksgiving dinner, but it started tasting like a tart cranberry and unthankful feelings ensued.
This wine really became next level with a simple snack of Grano Padano cheese and uncured salami with fennel.
This wine likes fat! It became next level with the cheese and rode off into the sunset with the salami. With the fat holding back that bit of tart tannin in the wine, all this berry fruit came gushing forward. I wanted to enjoy it the next day too, but that rich, deep blackberry fruit was gone.
The Last Drop
I hadn't intended to write about this wine, but it ended up being just so juicy and drinkable that I couldn't stop reaching for the bottle to pour more wine.
At $18 for a liter sized bottle, this wine felt generous, kind, and giving. A reminder to appreciate the abundance of life whether that's reflected at the table, nature, or in a bottle like this Abbondanza!
More Italian Wine & Cheese Pairings
Learn more about Italian wine and cheese from the Italian Food, Wine & Travel writers:
Camilla is preparing "A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige" at Culinary Cam
Jennifer is having “Caprese Paired with Prosecco” at Vino Travels
Robin is tasting "Piave, Grana Padano and the wines of Lombardia" at Crushed Grape Chronicles
Deanna is drinking "Abbondanza Montelpuciano d'Abruzzo: A Way of Life" at Wineivore
Gwendolyn is trying an "Intriguing Italian Alpine Wine and Cheese: Foradori Bio Teroldego Paired with Their Tyrolean Grey Cow Cheese and Taleggio Mushroom Risotto" at Wine Predator
Wendy is having "A Perfect Start to a Perfect Evening" at A Day in the Life on the Farm
Nicole is traveling to "A Dairy in Veneto: Cheese (& Wine) Tasting at Latteria Perenzin" at Somm's Table