Capanna Sangiobi

Capanna Sangiobi is a red wine labeled in the Italian style and bottled in Massachusetts, which makes it a domestic take on an Italian red rather than an import. The name points toward Sangiovese, the grape behind Chianti and Tuscan reds. The listing doesn't confirm the grape, blend, vintage or alcohol level, so check the bottle label for those. Italian-style reds in this mold usually show red cherry, dried herbs and a little tomato leaf or leather. They tend to have medium body, moderate tannin and noticeably bright acidity that keeps the wine lively at the table. That acidity decides how to serve it. A cellar-cool 60 to 65°F (about 16 to 18°C) keeps the fruit focused and the tannin from feeling rough, and twenty minutes in the fridge before opening will get a room-temperature bottle there. Wines of this type seldom need formal decanting. Pouring the bottle into a carafe for 15 to 30 minutes is enough if it seems tight on opening. Use a medium-sized red wine glass with a moderately wide bowl, filled to about a third so the aromas can gather. Pair it with food that has some fat, salt or tomato acidity to match the wine's freshness. Good choices include spaghetti with red sauce, baked ziti, sausage and peppers, mushroom risotto, margherita or pepperoni pizza, and hard cheeses such as Parmigiano-Reggiano or aged provolone. Roast chicken with rosemary and grilled pork also work, since the wine's tannin is typically too modest to overwhelm them. Delicate fish and very spicy dishes are poorer matches. Treat this as a drink-now bottle. Everyday Italian-style reds are generally made for fresh fruit and ease at the table, not for long cellaring, so plan to open it within a year or two of purchase. Once opened, recork it and keep it in the refrigerator for two to three days.