Cozza Montepulciano

Cozza Montepulciano is made by Esplanda in Massachusetts, which makes it a domestic bottle rather than an import from central Italy. The name points to the Montepulciano grape, which is best known as a red variety from Abruzzo and the Marche. The catalog lists this bottle under Italian white, so check the label for the style and vintage before you plan a meal around it. No ABV, vintage, or official tasting notes were provided, so what follows describes what the grape usually delivers rather than a measured profile for this bottle. Montepulciano made as a red typically shows dark plum, black cherry, and blackberry, often with a dried-herb or violet edge. It usually has medium to full body, moderate to fairly firm tannin, and enough acidity to stay lively. Oak, if used, tends to add light spice rather than heavy vanilla. Expect a medium-length finish that leans fruity and slightly savory. Cool-climate New England fruit may run a little leaner and brighter than Abruzzo examples. At the table, wines of this style suit tomato-based dishes. Think baked ziti, sausage and peppers, lasagna, or pizza with cured meats. Roast lamb, grilled sausages, and aged pecorino or Parmigiano also work, because their fat and salt soften the tannin. If the bottle turns out to be a white, serve it well chilled instead, with shellfish, grilled fish, or soft cheeses. A red version is best at about 60 to 65°F, roughly 30 minutes in the fridge from room temperature. Decanting for 20 to 30 minutes can help if the tannins feel tight, but it isn't essential. A medium-sized red wine glass with a moderate bowl works well. For a white version, serve at 45 to 50°F in a standard white wine glass. Wines in this style are usually made for drinking within a few years of release rather than for long cellaring.