Produttori 19 Nebbiolo

19 Nebbiolo from Produttori is a red built on Nebbiolo, a grape known for pale colour, high acidity and firm tannin. Nebbiolo usually pours a translucent garnet that looks lighter than it tastes. Expect aromas of dried rose petal, red cherry, cranberry and wild strawberry, with tar, dried herbs, tobacco leaf and a hint of orange peel as it opens. The body is typically medium, but the structure is not light. Acidity runs high and the tannins grip, which gives the wine its angular, savory character. Oak, if used, tends to be large and neutral. It supports the fruit and doesn't add vanilla or toast. The finish is usually long and dry, with tart red fruit and a bitter-herb edge. The "19" in the name is probably a vintage marker, though the listing doesn't confirm that. Nebbiolo's tannin and acidity call for food with fat, salt or umami. Good partners include braised short rib, mushroom risotto, roast duck, veal, aged hard cheeses like Parmigiano-Reggiano, and tagliatelle with a meat ragù. Dishes with earthy ingredients such as porcini, truffle or roasted root vegetables suit its dried-herb and tar notes. Avoid very spicy dishes and delicate fish. Both will be overpowered by the tannins. Serve it slightly cool, around 60 to 65°F (15 to 18°C). Warmer than that and the alcohol and tannin come forward. Decanting for 30 to 60 minutes is worth doing if you open it young. Air softens the grip and brings out the floral and spice aromas. A large-bowled Burgundy-style glass or a wide Nebbiolo glass concentrates the perfume and gives the tannins room to settle. On aging, wines from this grape often improve for several years in the cellar, as the tannins soften and the savory, dried-fruit side develops. If you open it now, give it time in the decanter and pair it with a rich meal. If you have the patience, a few more years in a cool, dark spot should help it. I can't say how long this particular bottle will last. Judge that by how it tastes when you open it.