Chateau De Lacarelle

Chateau De Lacarelle is listed as a French-style red wine, with Massachusetts given as its origin. The listing doesn't name the grape, vintage or alcohol level, so the notes below describe what red wines in this style usually offer. They aren't a measured profile of this bottle. French-style reds are generally built around dark fruit such as black cherry, plum and blackcurrant. They tend toward medium to full body, with savory notes of dried herbs, earth or tobacco and moderate tannin. Check the back label for the grape and vintage before deciding how to serve it. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). If the bottle has been in a warm room, give it 15 to 20 minutes in the refrigerator. Too much warmth makes a red taste flat and alcoholic, and too much chill tightens the tannins. If the wine tastes closed or grippy when opened, pouring it into a decanter or a wide jug for 30 to 45 minutes will usually soften it. If it already tastes open, you can pour it straight from the bottle. Use a medium to large red wine glass with a roomy bowl, filled to about a third. The extra surface area lets the aromas develop, and the tapered rim concentrates them toward the nose. For food, French-style reds suit roast chicken, duck, lamb, beef stew, mushroom dishes and hard cheeses such as aged cheddar, Comté or Gruyère. Tomato-based pasta with sausage or a slow-braised dish also works, because a wine with some acidity cuts through rich sauces. Choose lighter dishes if the wine turns out to be a lighter, fruitier red. Most bottles at this kind of listing are made to be opened soon after purchase rather than cellared for years. Unless the label points to a structured, age-worthy style, plan to drink it within a year or two. Store it on its side in a cool, dark place until then.