Braida 23 Brachetto

Braida 23 Brachetto comes from Massachusetts and is filed under Pinot Noir. The label name and the category point to two different grapes, so the profile below describes what each style usually delivers. It is not a measured profile of this bottle. Brachetto is traditionally a light-bodied, low-tannin red with strawberry, raspberry and rose-petal aromatics, and it is often made off-dry and lightly fizzy. Pinot Noir typically shows red cherry, cranberry and dried herb, with silky tannins, bright acidity and, if oak is used, a gentle spice. Either way, expect a red built on fresh red fruit and acidity rather than weight or grip. Check the label for sweetness level and any sparkle before you plan around it. At the table, a wine in this lighter red register suits foods that would overwhelm a bigger bottle. Roast chicken, duck breast, salmon, mushroom dishes and charcuterie all work well. If the bottle turns out to be on the sweeter side, as Brachetto often is, it pairs naturally with prosciutto and melon, soft cheeses, fresh strawberries or a simple berry tart. A drier, Pinot-style bottle works better with herb-roasted poultry, lentils and mild washed-rind cheeses. Serve it cooler than a typical red. Around 10 to 13°C (50 to 55°F) suits a sweeter or sparkling style, and a light chill of 13 to 15°C (55 to 60°F) suits a still, drier one. Decanting is rarely needed for wines like these. Pour straight from the bottle, or give a still Pinot-style red a few minutes in the glass to open up. A standard red or all-purpose wine glass with a moderately wide bowl will gather the fruit aromas. If the wine is fizzy, a tulip-shaped white wine glass keeps the bubbles and perfume together. Wines in this style are generally made to be drunk within a couple of years of release, while the fruit is still lively. Unless the producer states otherwise, treat it as a drink-now bottle and keep it somewhere cool and dark until you open it.