90 Plus Barolo

The label reads 90 Plus Barolo, and the listing places it under Italian Red, but the producer is Esplanda and the origin is given as Massachusetts, United States. Barolo is a protected name for Nebbiolo wines from Piedmont, so treat the name as a style reference and check the bottle's back label for the grape and vintage. Nothing in the listing confirms either. What follows is the profile you can expect from the Barolo style, not a measured profile of this bottle. Wines in the Barolo mold are built on Nebbiolo, and the usual character is dried cherry, rose petal, tar, licorice and dried herbs, sometimes with a savory, earthy edge. Expect a medium-to-full body with firm, grippy tannin and high, mouth-watering acidity. The color is typically a pale garnet that doesn't match the weight on the palate. Oak, when used, tends to show as subtle spice or toasted wood, with a long, drying finish. If this bottle follows the style, the tannin will be its most noticeable feature, and it will taste better with food than on its own. Food is the easiest way to soften that structure. Fatty, savory dishes work best: braised short rib, veal or lamb, mushroom risotto, tagliatelle with ragù, aged hard cheeses, and anything with truffle. Avoid very spicy or sweet dishes, which make the tannin harsher. Serve it at about 60 to 65°F, which is a little below room temperature. A short chill of 15 to 20 minutes in the refrigerator usually does it. Wines in this style generally improve with decanting, so pour it into a decanter an hour or so before dinner to let the tannin relax and the aromas open. Use a large-bowled glass, such as a Burgundy or Nebbiolo-shaped glass, so the perfume has room to build. On cellaring, structured wines like this can be kept for several years. Since the producer's vintage and style aren't listed, there's no reliable way to say whether this bottle will improve. If you open it soon, decant it and serve it with a rich main course.