Castello Di Radda 21 Chianti

Castello Di Radda 21 Chianti is sold as an Italian-style red, and the Chianti name points to Sangiovese as the lead grape. The listing gives no grape blend, vintage, ABV or oak treatment, so what follows describes how Chianti-style reds usually behave, not a measured profile of this bottle. The listing also names Esplanda as producer and Massachusetts as the appellation. The "21" in the name is not confirmed as a vintage. Expect a medium-bodied red built on sour cherry, red plum and dried herbs, sometimes with tomato leaf, leather or a hint of orange peel. Sangiovese-based wines typically show high acidity and firm but fine-grained tannin, so the texture is savory and a little grippy, not plush. If this bottle saw oak, it is more likely to appear as light spice than as heavy vanilla. The finish in this style is usually dry, tart and moderately long. That acidity and tannin make it a food wine. It works with tomato-based dishes such as baked ziti, lasagna, pizza with red sauce and eggplant parmigiana, where its own acidity matches the sauce. It also suits roast chicken, sausages, grilled pork, mushroom risotto and hard, salty cheeses like Parmigiano or aged pecorino. Very spicy or sweet dishes tend to clash with the tannin, so skip them. Serve it lightly cool, around 60 to 65°F. Twenty minutes in the fridge before opening takes the edge off a bottle stored at room temperature. A standard red wine glass with a moderately wide bowl gives the cherry and herb aromas room to open. Decanting is optional, but pouring into a decanter or letting it breathe for 15 to 30 minutes can soften young, tight tannins. Wines in this style are generally meant for drinking within a few years of release. Unless the producer indicates otherwise, treat this as a drink-now bottle and not one to cellar.