90 Plus Brunello Di Montalcino

Brunello di Montalcino is the name of a Tuscan red style built on Sangiovese, and wines sold under it are typically made entirely from that grape, the local clone called Brunello. Expect a firmly structured dry red. The fruit usually leans to sour cherry, dried plum and red currant. Around them come savory, earthy notes of leather, dried herbs, tobacco, tea leaf and sometimes balsamic or orange peel. Body is medium-full. Sangiovese is high in acidity and tannin, so the wine tends to taste taut and savory, not plush or jammy. The finish in this style is long, with grippy tannin and a bright, mouthwatering edge. Oak shapes the style. Traditional Brunello is aged for years in large neutral casks, which adds gentle spice and softens texture without adding obvious vanilla or toast. Producers who use smaller barrels may show more cedar and sweet spice. The brief for this bottle doesn't specify which approach was used, so treat the oak character as something to find in the glass. Serve it at about 16 to 18°C (60 to 65°F). Cooler than a warm dining room, since heat exaggerates the alcohol and flattens the acidity. If the wine is young, decant it for one to two hours so the tannin loosens and the aromatics open. If the bottle has some age and throws sediment, stand it upright beforehand, pour slowly off the deposit, and keep the decanting short so the delicate aromas don't fade. Use a large-bowled red wine glass, such as a Bordeaux or Burgundy shape, with room to swirl. The acidity and tannin call for food with fat and salt. Bistecca alla fiorentina, grilled lamb chops, braised short rib, wild boar ragù over pappardelle, mushroom risotto and roasted game all work well. Aged pecorino, Parmigiano-Reggiano and other hard, savory cheeses suit it too. Skip delicate fish and sweet or spicy-hot dishes, which clash with the tannin. Wines in this style generally reward cellaring, and many develop tertiary notes of dried flowers, forest floor and truffle over a decade or more. This bottle can be opened sooner with decanting and a hearty meal. If you hold it, keep it on its side in a cool, dark place at a steady temperature.