Chateau Sansosaint Emilion

Chateau Sansosaint Emilion is listed as a French-style red, and the name points to the Right Bank Bordeaux tradition of Saint-Émilion. The store's record gives the producer as Esplanda and the origin as Massachusetts, United States, so treat the name as a stylistic reference and don't assume a Bordeaux appellation. The grape blend, vintage and alcohol level aren't stated. What follows describes what wines in this style usually offer, not measured specifications for this bottle. Reds in the Saint-Émilion mould are built mainly on Merlot, often with Cabernet Franc and sometimes a little Cabernet Sauvignon. Expect a medium to medium-full body with plum, black cherry and red berry fruit, and possibly cocoa, dried herbs or a little tobacco in the background. Tannins are typically supple and rounded, not grippy. Acidity is moderate, enough to keep the fruit fresh without sharpness. If oak was used, it usually shows as light vanilla or toast, and the finish is medium in length. Read these as expectations. They aren't tasting notes for this specific bottle. At the table, the style suits roast chicken, pork loin, lamb with rosemary, mushroom dishes, meatloaf and burgers. It also works with medium-aged cheeses such as Gouda, Comté or cheddar. Tomato-based pastas with sausage suit it as well, because the moderate acidity handles the sauce. Very spicy or heavily smoked dishes are better left to other bottles. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the refrigerator before opening usually gets a warm bottle there. A Bordeaux-style or all-purpose red wine glass with a generous bowl lets the aromas open up. Pour it into a decanter about 30 minutes before serving if the wine seems tight or closed when first opened. That also helps if there is any sediment, which is more likely in an older bottle. With no vintage or cellaring guidance stated, plan on drinking it within a year or two of purchase. Keep it on its side in a cool, dark spot until then.