Brandini Barolo La Morra Red

Brandini Barolo La Morra Red is listed under Italian reds, but its listing gives Esplanda as the producer and Massachusetts, United States as the origin. The name points to Piedmont: Barolo is a Nebbiolo-based style, and La Morra is one of the best-known villages in the zone. The listing doesn't state the grape, vintage, ABV or oak treatment, so the notes below describe what the name suggests, not a measured profile of this bottle. Check the label for the grape and vintage before you plan a menu around it. If it follows the Barolo template, expect a medium-ruby to garnet color and aromas of dried cherry, rose petal, dried herbs and tar. Wines from La Morra are generally described as more perfumed and softer than the austere examples from other Barolo villages. The structure of the style is high acidity and firm, grippy tannin, with a long, savory finish. Because the style is built on acidity and tannin, the wine tastes best with food. For pairing, think of the fat and umami of Piedmontese cooking. Braised short rib or beef cheek, mushroom risotto, tajarin with butter and shaved truffle or sage, roast veal, aged hard cheeses like Parmigiano-Reggiano and Piave, and wild mushroom dishes all give the tannin something to work against. Avoid delicate fish, very spicy dishes and sweet sauces. Serve it at about 16–18°C (60–65°F), which is cellar temperature and a little cooler than room temperature. Warmer than that, the alcohol and tannin become more noticeable. A young wine in this style usually benefits from decanting for an hour or two to open the aromas and soften the grip. Use a large-bowled glass, such as a Burgundy or Nebbiolo-specific stemware, to concentrate the floral and dried-fruit notes. On aging, wines in this style generally improve with several years in the cellar, but this bottle's producer and vintage are unconfirmed. If you want to cellar it, try one bottle first and judge for yourself whether the tannins are ready to soften. If the tannins are still firm, give it a long decant and serve it with a rich meal.