Brunello Di Montalcino

This bottle is listed as Brunello di Montalcino from the producer Esplanda, with Massachusetts given as its origin. That detail needs a caveat. In the Italian wine system, Brunello di Montalcino is a Tuscan designation, made entirely from the Sangiovese clone called Brunello. It requires several years of aging before release, including time in oak and in bottle. The listing doesn't give a vintage, grape blend, ABV or aging regimen, so the label is the best source for those. The notes below describe what wines in this style usually offer, not a measured profile of this bottle. If it follows the Sangiovese model, expect a medium-to-full-bodied red with high acidity and firm, grippy tannin. The usual flavors are sour cherry, dried plum and red currant, with notes of leather, tobacco, dried herbs and sometimes balsamic or forest-floor character. Oak aging, if used, tends to add spice and a savory edge more than overt vanilla. The finish is typically long and dry, with the acidity keeping it lively. A wine like this wants food. The acidity and tannin suit fatty, savory dishes such as braised short rib, grilled bistecca-style steak, wild mushroom pasta, roast pork with rosemary, or aged pecorino and Parmigiano-Reggiano. Tomato-based sauces also work, since Sangiovese's acidity can stand up to them. For serving, aim for about 60 to 65°F, which is slightly below room temperature. Wines in this style tend to benefit from an hour or so open, and a young, tightly wound bottle may need decanting for an hour or two to soften the tannin. If the bottle is older and throws sediment, stand it upright beforehand and decant gently. A large-bowled red wine glass with a tapered rim lets the aromatics open up and concentrates the fruit and earthy notes. Serious examples of this style can age for years, but this bottle's aging potential is unconfirmed, so check the vintage on the label. If you don't know its age, a decanter and a hearty meal are the safe approach.