Cantina Tollo Collesecco Montepulciano

Collesecco Montepulciano is a red wine from Cantina Tollo in Abruzzo, Italy, bottled under the Terre di Chieti designation at 13.5% alcohol by volume. It is made from Montepulciano, the dark-skinned grape that anchors red winemaking along Italy's Adriatic coast. Wines in this style usually show ripe black cherry and plum, often with a note of dried herbs or black pepper. The body is typically medium to full, with soft, rounded tannins and moderate acidity. That combination makes Montepulciano approachable without the grip of a Sangiovese or Nebbiolo. At this ABV, expect warmth rather than heft, and a finish that stays on the fruit rather than on oak. The grape's gentle tannins and savory edge suit the food of its home region. Pasta with a meat ragù, lamb skewers (arrosticini, the Abruzzese classic), grilled sausages and roasted pork all work well. So do pizza with cured meats and aged pecorino or other firm, nutty cheeses. Tomato-based dishes are a natural match, since the wine's acidity keeps pace with the sauce. Lighter tomato dishes and vegetable-forward baked pasta also work, because the tannins are not heavy enough to clash. Serve it slightly below room temperature, around 16 to 18°C (60 to 64°F). Twenty minutes in the refrigerator before opening is usually enough on a warm day. Decanting is not required for a bottle like this, though pouring it into a decanter or simply letting it breathe for 15 to 20 minutes can soften the first glass and open up the fruit. A standard red wine glass with a moderately wide bowl gives the aromas room without exaggerating the alcohol. This is a bottle for drinking now rather than cellaring. Everyday Montepulciano of this kind is typically at its best within a few years of release, while the fruit is fresh and the tannins are supple. Keep it on its side or upright in a cool, dark spot, and open it with a weeknight meal rather than saving it.