Gran Sasso Montelpulciana

Gran Sasso Montelpulciana is an Italian-style red from Esplanda, listed as made in Massachusetts. The name points to the Montepulciano grape, so the profile below describes what that variety typically gives. The listing doesn't state a vintage, alcohol level or oak regime, so treat the notes as expectations for the style, not measurements of this bottle. Montepulciano reds usually show dark plum, black cherry and blackberry fruit, often with a savory edge of dried herbs, tobacco or cracked pepper. The body tends to be medium to full, with soft-to-moderate tannins and fairly fresh acidity. That acidity is the grape's defining trait: it keeps the fruit lively and makes the wine work well at the table. Oak, if used, is generally restrained in this style, so expect fruit and savory notes to lead over vanilla or toast. The finish is typically moderate in length and slightly earthy. That structure suits tomato-based food. Baked ziti, lasagna, eggplant parmigiana, sausage and peppers, and pizza with cured meats all match the acidity and fruit. Roast pork, grilled lamb chops and aged pecorino or Parmigiano-Reggiano also pair well. Very spicy or delicate fish dishes are poorer matches. Serve it slightly below room temperature, around 60 to 65°F. About 20 minutes in the refrigerator before opening usually gets it there, and warmer serving can make this style taste heavy. Decanting isn't essential. If the first pour seems tight or closed, 20 to 30 minutes in a decanter or a wide-bowled glass will loosen it. A standard red wine glass with a medium to large bowl gives the fruit room to open without exaggerating alcohol. Wines in this style are generally made to be drunk young, within a few years of release, while the fruit is bright. Without a stated vintage or cellaring guidance from the producer, plan to open it soon instead of laying it down.