Albe Barolo

Albe Barolo is listed as an Italian-style red from Esplanda, with Massachusetts, United States given as its origin. The listing doesn't name the grape, vintage or alcohol level, so the notes below describe what the Barolo name usually signals and what to expect, not a measured profile of this bottle. Traditional Barolo is made from Nebbiolo, and wines in that mould usually show dried cherry, rose petal, tar and dried herbs on the nose, with high acidity and firm, grippy tannins. They tend to have medium-to-pale color for a red and a long, savory finish. If this bottle follows that model, expect a structured, dry red that tastes better with food than on its own. Wines with this tannin and acidity profile do best with fat and salt. Braised short rib, osso buco, mushroom risotto, aged hard cheeses like Parmigiano-Reggiano, and roast duck or lamb all soften the tannins and bring out the fruit. Tomato-based dishes also suit the acidity. Delicate fish and spicy cuisines tend to clash with the structure, so skip them. Serve it at about 16 to 18°C (60 to 65°F), which is cooler than most room temperatures. Twenty minutes in the refrigerator before opening usually helps. A structured red like this often benefits from an hour or so in a decanter, or at least a vigorous pour into a wide glass. Decanting loosens the tannins and lets the aromas open. Use a large-bowled red wine glass, ideally a Burgundy-style or Nebbiolo-style shape, to concentrate the perfumed notes. Because the vintage isn't stated, there's no way to say how long this bottle has been aged or how long it will keep. Check the label before deciding. Without that information, treat it as a bottle to open with a meal in the near term and give it time in the decanter. Store any leftover wine with the cork back in, in a cool place, and plan to finish it within a day or two.