Chateau Pipeau St-Emilion

Chateau Pipeau St-Emilion is a red wine listed under the Esplanda name, with Massachusetts recorded as its origin. The name points to the Saint-Émilion style of Bordeaux's Right Bank. The grape blend and vintage aren't specified here, so what follows describes what that style usually delivers, not a measured profile of this bottle. Reds in this mould are typically built on Merlot, often with Cabernet Franc, and tend to show plum, black cherry and red berry fruit. Expect a medium to full body, tannins that are present but rounded, moderate acidity, and secondary notes of cedar, tobacco leaf or dried herbs if oak has been used. The finish is usually savory and moderately long. At the table, wines of this type suit dishes with enough fat and savor to meet the tannin. Roast chicken with thyme, lamb chops, beef short ribs, mushroom risotto and duck breast all fit. So do hard cheeses such as aged Gouda or Comté. Tomato-based pasta also works, because the acidity keeps the wine fresh next to the sauce. Very spicy or sweet dishes tend to flatten Merlot-driven reds, so skip them. Serve it at about 60 to 65°F (16 to 18°C), which is cooler than most room temperatures. Twenty minutes in the refrigerator before opening usually gets it there. If the first glass seems tight or closed, pour it into a decanter, or just a wide jug, for 30 to 45 minutes. That softens the tannins and opens the aromas. A Bordeaux-style glass with a tall bowl and a slight taper suits it, and a standard red wine glass is a fine substitute. Without a stated vintage or any cellaring guidance from the producer, treat this as a bottle to drink over the near term rather than hold for years. If you do keep it, store it on its side, away from heat and light.