Capanna Rosso Montalcino

Capanna Rosso Montalcino is listed as an Italian-style red from the producer Esplanda, with Massachusetts given as its appellation. The name refers to Rosso di Montalcino, the Tuscan category built on Sangiovese. The listing doesn't state the grape, vintage or alcohol level, so the notes below describe what that style usually delivers, not a measured profile of this bottle. Check the label for the blend and vintage. In the Rosso di Montalcino mold, expect a medium-bodied red with bright sour cherry and red plum, often joined by dried herbs, leather, tomato leaf or a light earthy note. Acidity is typically high and the tannins firm but fine-grained, which gives a dry, savory finish that asks for food. Oak, if used, tends to be restrained and in the background, not vanilla-heavy. Wines like this are usually made for drinking within a few years of release, so treat it as a bottle to open now rather than one to cellar. Serve it cooler than room temperature, around 60 to 65°F (15 to 18°C). Twenty minutes in the refrigerator before opening usually gets it there. A short decant of 20 to 30 minutes, or simply an hour open in the glass, softens the tannin and lets the fruit come forward. A medium-sized tulip glass with a modest bowl keeps the cherry and herb aromas focused without exaggerating the acidity. At the table, the acidity and tannin call for something with fat, salt or tomato. Classic matches include pasta with ragù, margherita or sausage pizza, roast chicken with rosemary, grilled pork chops, and aged pecorino or Parmigiano-Reggiano. Mushroom risotto and herb-rubbed lamb also fit. Very spicy dishes and delicate fish will tend to clash with the structure.