Damilano Lecinqgne Barolo 2016

Barolo is a Nebbiolo-based red, and the 2016 on the label points to a wine that has had some bottle time but is still in its structured phase. Wines in this style usually show pale garnet-to-brick color with a lot of aromatic lift: rose petal, dried cherry, tar, licorice, and dried herbs, with notes of leather and forest floor as bottle age builds. Expect a medium-to-full body on the palate, tart red cherry and cranberry fruit, firm, grippy tannins, and high acidity that keeps the wine tense and savory rather than plush. Oak in the traditional Barolo style tends to be a background note of spice and cedar, not vanilla or sweetness. The finish is typically long, with tannin and a bitter-cherry, tea-leaf edge that lingers. Those tannins and that acidity are what make the food choices straightforward. Barolo is made for fat and protein: braised short rib, osso buco, roast lamb, or beef cooked in red wine all soften its grip. Mushroom dishes, especially wild mushroom risotto or tagliatelle with butter and shaved truffle, echo its earthy side. Aged hard cheeses such as Parmigiano-Reggiano or pecorino work well, while delicate fish and spicy food will clash with the tannin. For serving, aim for about 16 to 18°C (60 to 65°F), which is cooler than most room temperatures. Chill the bottle briefly if the room is warm, because too much heat makes the alcohol stand out and flattens the aromas. A wine with this structure generally benefits from air, so decant it for one to two hours, or at least open it well ahead of the meal. If the bottle shows any sediment, stand it upright for a day beforehand and pour slowly, leaving the dregs behind. Serve it in a large-bowled glass with a tapered rim, such as a Burgundy or Nebbiolo-specific stemware, so the perfumed top notes have room to open up. As for drinking window, a Barolo from 2016 can be opened now with decanting and a hearty dish, but wines of this kind usually keep improving for many more years when stored on their side in a cool, dark place at a steady temperature. If you open one young, give it the extra air. If you can wait, the tannins should relax and the savory, dried-fruit character should become more pronounced.