Fontanabianca Barba

Fontanabianca Barba is listed as an Italian-style red, and its stated origin is Massachusetts. That pairing is unusual, since most reds sold in this category come from Italy itself. The details on file don't name the grape, vintage or ABV, so what follows describes how Italian-style reds usually behave rather than this bottle's measured profile. Check the back label for the grape and alcohol level. Italian-style reds are built for the table. Expect red and dark cherry fruit, sometimes plum, with dried herbs, tomato leaf or a light earthy, savory note. Body usually runs from medium to medium-full. Acidity is typically bright and tannins moderate. Oak, if used, is generally restrained, so the fruit and savory notes lead and the finish is dry with a slight grip. That acidity is why these wines suit tomato-based food. Pasta with ragù, baked ziti, pizza with sausage or mushrooms, and eggplant parmigiana all work, because the wine's acidity matches the sauce. Roast chicken with herbs, grilled sausages, meatballs and aged hard cheeses such as Parmigiano-Reggiano or pecorino are also good fits. Very spicy dishes and delicate fish tend to clash with the tannin. Serve it slightly cooler than room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the refrigerator before opening usually gets a bottle to that range. If the first pour seems tight or closed, pour it into a decanter or a wide jug for 20 to 30 minutes. Use a medium-sized red wine glass with a moderately wide bowl, filled only a third of the way so the aromas can gather. With no vintage or aging information on file, treat it as a drink-now bottle. Most wines in this style are made to be opened within a few years of release, not cellared. Once opened, recork it and keep it in the refrigerator, and it should hold for two to three days.