Meet Montepulciano

There’s a new rogue in town, and it’s bringing a whole lot of Italian charm with it. Meet Montepulciano, the latest addition to The Rogue Range — our ever-evolving collection of wines where rules are few, tradition takes a back seat, and flavour always leads the way.

This wine is a true character: dark, rich and expressive, with luscious notes of red plum, sour cherry and boysenberry. It’s bold, smooth and generous — the kind of wine that doesn’t just fill a glass, it fills a room with its presence. It’s the taste of long Italian lunches, conversations that stretch into the night, and a little bit of mischief. In short, it’s the kind of wine that begs for a proper meal to go with it.

And that’s exactly what we found in the kitchen of one of our absolute favourite local restaurants — Pescara.

Tucked into the heart of the Hunter Valley, Pescara is a celebration of modern Italian cooking done right. It’s warm, welcoming, and utterly delicious. Whether you’re in for a laid-back lunch or a decadent dinner, every dish is thoughtfully prepared and bursting with the flavours of Italy. We’ve shared many meals there, but one dish in particular stood out as the perfect partner for our Montepulciano — their Polpette al Forno, lovingly baked in rich Napolitana sauce.

The team at Pescara was kind enough to share their recipe with us, and trust us — this is comfort food at its finest. The meatballs are a gorgeous blend of pork and veal, lightened with creamy ricotta and fresh parsley, then baked slowly in a sauce made from San Marzano tomatoes, garlic, and onion until everything is bubbling and beautiful. The result is deeply savoury, sweet from the tomatoes, and just asking to be mopped up with good bread and a glass of something red.

That’s where Montepulciano steps in.

This wine’s natural acidity and plush fruit cut through the richness of the dish, while its depth and structure hold their own against all that umami goodness. It’s the kind of pairing that feels effortless — like it was always meant to be. A forkful of meatball, a sip of wine, and suddenly you’re not in the Hunter Valley anymore — you’re somewhere in the hills of Abruzzo, soaking up the late afternoon sun.

We can’t thank the crew at Pescara enough for sharing their recipe with us and for doing what they do best — bringing people together through unforgettable food. If you haven’t visited yet, make a booking. Order the polpette. Order the pasta. Order everything. And if you’re heading their way with a bottle of our Montepulciano tucked under your arm, we think you’ll find the perfect match.

Food and wine like this doesn’t just feed you — it fills you up in all the right ways.

Salute! 🍷

Polpette al Forno

Napolitana sauce

2kg San Marzano tin peeled tomatoes

1 diced Spanish onion

10 Whole peeled garlic gloves

1. Sautee onion and garlic in olive oil
2. Add tomatoes and simmer for 1.5hrs
3. Add salt to taste
4. Once the sauce is cooked, using a blender, blend the sauce until smooth

 

Meatballs – Makes approx. 30 meatballs (50g each)

Ingredients

500g pork mince

500g veal mince

250g ricotta

2 whole eggs

1 brown onion  & 25g peeled garlic sauteed in olive oil

250g breadcrumbs

½ bunch Flat leaf parsley

Salt to taste

1. In a mixing bowl add pork & veal and eggs, using your hands to mix
2. Add ricotta, onion, garlic, breadcrumbs and parsley and mix until just combined
3. Roll mixture into balls
4. Place a layer of napolitana sauce on a baking dish
5. Add meatballs
6. Cover the meatballs with hot napolitana sauce
7. Cover the meatballs with baking paper
8. Place in oven 180oC for 50mins or until cooked thru.