Grattamacco Bolgheri Superiore

Grattamacco Bolgheri Superiore is listed as an Italian red, and the Bolgheri Superiore name points to the Tuscan coast. Wines under that designation are typically Bordeaux-style blends built on Cabernet Sauvignon, often with Merlot, Cabernet Franc and sometimes Petit Verdot. The listing doesn't give a vintage or the exact blend, so treat the profile below as what this style usually delivers, not a measured analysis of this bottle. Expect a full-bodied red with dark fruit at the centre: blackcurrant, black plum and blackberry, usually with notes of cedar, tobacco leaf, dried herbs and a touch of Mediterranean scrub. Oak ageing is standard for the Superiore tier, so look for vanilla, toasted wood and sometimes a graphite or espresso edge behind the fruit. Tannins in this style are firm but ripe, and the acidity is bright enough to keep the weight in check. The finish tends to run long and savoury, with the fruit fading into spice and mineral notes. At the table, this style suits grilled or roasted red meat, particularly a bistecca-style cut, lamb with rosemary and garlic, or braised short rib. The tannins also handle aged pecorino and Parmigiano-Reggiano, and mushroom-based dishes such as pappardelle with wild mushroom ragù. Lighter fish and delicate salads will be overpowered. Serve it at about 16 to 18°C (60 to 65°F), which is cooler than most rooms. Ten minutes in the fridge before opening helps if the bottle has been stored warm. Decant for 45 to 90 minutes if you're opening it young, so the tannins can relax and the oak can integrate. Pour into a large Bordeaux-style glass with a wide bowl, which gives the aromas room to open and softens the tannin's grip. Wines of this structure generally reward cellaring and can improve over many years when stored cool, dark and on their side. If you open one sooner, a long decant and a substantial meal make a good young bottle easier to enjoy. Check the vintage on the label to judge where it sits in that window.