Arnold Rivera Cannubi

Arnold Rivera Cannubi is a wine from Massachusetts, United States. The listing doesn't name the grape, vintage or style, so the tasting guidance below is hedged accordingly. The name Cannubi is borrowed from a well-known Barolo vineyard in Piedmont, where the grape is Nebbiolo. If this bottle follows that model, expect a red with firm tannin, high acidity and a medium body that looks lighter in the glass than it feels on the palate. Typical Nebbiolo aromas are dried cherry, rose petal, tar and dried herbs, with a dry, grippy finish. Check the label for the grape and vintage before you rely on this profile. New England-grown reds can also lean lighter and higher in acidity than their warm-climate counterparts. For a structured, tannic red like this, food with fat and salt works best. Good choices are braised short rib, mushroom risotto, roast duck, aged hard cheeses, or pasta with a meat ragù. Tannic wines of this type usually clash with delicate seafood and very spicy dishes. Serve it slightly below room temperature, around 60 to 65°F (15 to 18°C). A short stay in the fridge before opening gets it there. If it turns out to be a tannic young red, decanting for 30 to 60 minutes should soften the structure and open the aromas. Use a large-bowled red wine glass, or a Burgundy-style glass, so the fruit and floral notes have room to develop. Whether to drink it now or cellar it depends on the grape and vintage, which the listing doesn't give. Wines in the Cannubi mold are built to age. Without the vintage, the safer plan is to decant it generously and drink it with a meal.