Great info, thanks man!Nice. That is from the Tuscan coast, in a particularly hot region and is 70% Sangiovese, 20% Montepulciano, and 10% Cabernet Sauvignon. I'd definitely recommend drinking this with hearty and somewhat oilier food (pizza or lasagna would be a good bet, or lamb if you want meat), and open it about an hour before drinking - decant if possible.
If you like this, then now you know you like a heartier red and can look for the Sangiovese grape, or Tuscan wines like Chianti which is largely Sangiovese. None of these will taste exactly the same. Each region, and even each town within a wine producing region like Tuscany, will have their own expression of a grape (or grape combinations). But you will at least have a general sense, and it gives you a launching point for exploration. Wine shouldn't be scary, but I can understand why it might be. Try to identify what you like in a wine you like, and what you don't in those you don't, and if you can express that to someone knowledgeable then you can get some recommendations.
Hope the Montepeloso is good!
Bill
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