Barbaresco

This Barbaresco is made by Esplanda in Massachusetts and sold in the Italian red category. The name comes from the Piedmont tradition, where Barbaresco is a Nebbiolo wine. The details we have for this bottle don't give the grape, vintage, alcohol level or oak treatment, so what follows describes what to expect from a wine in this style rather than a measured profile. Check the label for the specifics. Wines in the Barbaresco style are usually medium-bodied to full, with a pale ruby-garnet colour and an aroma of dried cherry, rose petal, dried herbs and tar. On the palate, expect firm, grippy tannins and bright, mouth-watering acidity. These two traits give the style its structure and make it taste more austere than most New World reds. The finish is typically long and savoury, with a leathery or earthy note under the red fruit. Any oak influence is more likely to show as spice and texture than as obvious vanilla. A Massachusetts bottling may be lighter or fruitier than its Italian namesake, so treat the tannin and acidity as the thing to look for in the glass. Food matters with a wine like this, because the tannins want fat and salt. Braised short rib, mushroom risotto, roast duck, aged hard cheeses and pasta with a slow-cooked ragù all suit it. Anything built around earthy flavours, such as mushrooms, truffle oil or roasted root vegetables, brings out the savoury side of the wine. Very spicy dishes and delicate fish will clash with the tannin. Serve it at about 60 to 65°F, which is slightly cooler than room temperature. Pull the bottle from storage about 20 minutes before pouring, or chill it briefly if the room is warm. Styles like this often loosen up with a 30 to 60 minute decant, which softens the grip and opens the aromatics. If you don't have a decanter, pour it into a large glass and let it sit. A wide-bowled red wine glass, or a Burgundy-style glass with a generous bowl, gives the aromas room to develop. For timing, wines in this style are generally built to gain complexity with several years of cellaring. We don't have a vintage or producer guidance for this bottle, so we can't promise how long it will hold. If you open it soon, decant it and serve it with a rich meal. If you want to cellar it, keep it on its side in a cool, dark place at a steady temperature.