Asconi Old Tavern Red

Asconi Old Tavern Red is a red blend from Massachusetts, and the label gives no grape breakdown, vintage or oak regimen. What follows is what blends in this style usually offer, not a measured profile of this bottle. Expect dark-fruit character in the plum, black cherry and blackberry range, possibly with red berry lift, in a medium-bodied frame. Blends made for everyday drinking in cooler-climate regions like New England tend to keep acidity fresh and tannins soft to moderate, so the wine should feel smooth rather than grippy. If oak is present, it is most likely a light touch of spice or vanilla in the background. The finish is usually short to medium and fruit-led. That profile suits food that is hearty but not heavily spiced. Pizza with sausage or mushrooms, baked pasta, burgers, meatloaf and roast chicken with herbs all work with a soft red like this. The acidity also helps it cut through tomato sauces and cheddar-style cheeses. It will be less at home with very delicate fish or with dishes that are very hot or sweet, which can make the fruit seem thin. Serve it lightly cooled, at roughly 60 to 65°F (16 to 18°C). A room-temperature bottle often tastes soft and flat, so 15 to 20 minutes in the refrigerator before opening is a sensible adjustment. Decanting is not necessary for a wine of this type, though pouring it into a glass and letting it sit for a few minutes will open the aromas. A standard all-purpose red wine glass with a moderately wide bowl is the right choice, filled about one-third full to leave room for swirling. Treat this as a drink-now bottle. Wines in this style are made to be enjoyed within a couple of years of purchase and are not built for long cellaring. Store it on its side or upright in a cool, dark place away from heat, and open it when you are ready to drink it.