Casanova Di Neri Irroso

Casanova Di Neri Irroso is listed as an Italian red. The listing doesn't give a grape, vintage or ABV, so check the label for the exact blend and year. The name points toward a Tuscan-style, Sangiovese-led red, and that is the profile the notes below assume. Treat them as expectations for the style, not a measured profile of this bottle. Reds in this style usually show tart red cherry, dried plum and sometimes a little orange peel, with dried herbs, leather or tomato leaf underneath. Expect medium body, brisk acidity and firm but fine-grained tannin. Oak, if any, tends to read as subtle spice or tobacco and not as sweet vanilla. The finish is usually savory and moderately long. The acidity makes it a food wine, and it can taste lean on its own. At the table, it suits tomato-based dishes: pappardelle with ragù, baked ziti, margherita or sausage pizza, and eggplant parmigiana. It also works with roast chicken or pork with rosemary, grilled sausages, mushroom risotto, and aged cheeses such as pecorino or Parmigiano-Reggiano. Highly spiced dishes and delicate white fish will clash with the tannin and acidity. Serve it slightly below room temperature, around 60 to 65°F (15 to 18°C). If the bottle has been in a warm room, 15 minutes in the refrigerator helps. If it tastes tight when first opened, 30 to 45 minutes in a decanter or a wide glass will soften it, but a formal decant isn't essential. A standard red wine glass with a moderately wide bowl suits it. Without a stated vintage or producer notes, treat it as a drink-now bottle for the next few years. Don't expect it to need long cellaring.