Gulielmus Taurasi Reserva 2017

Gulielmus Taurasi Reserva 2017 is a red wine from the 2017 vintage, listed with a Massachusetts, United States origin. The name borrows from Taurasi, the Campania appellation in southern Italy, where the wine is built on the Aglianico grape. The listing doesn't name the grape or give an ABV, so the notes below describe what a Reserva red in this style usually offers. They are not a measured profile of this bottle. If it follows the Aglianico model, expect dark fruit such as black cherry, plum and blackberry, with earthy, savory or leathery notes, a touch of dried herb or tobacco, and structure that is firm rather than plush. Reds in this style usually have a medium-full to full body, grippy tannins and brisk acidity. That acidity keeps the weight from feeling heavy, and it is why they suit food better than they suit sipping alone. The "Reserva" label generally points to extended aging before release, often with some time in oak. In that case, expect the oak to show as subtle spice or toast rather than sweet vanilla, and the finish to run medium to long. At the table, tannin and acidity call for richness. Braised short rib, lamb shoulder, grilled sausages, wild mushroom ragù over pappardelle, or a hard aged cheese like Pecorino or Parmigiano will soften the grip. Tomato-based dishes also work well because the wine's acidity can keep up with theirs. Delicate fish and light salads would be overpowered. Serve it at about 60 to 65°F, which is cellar temperature and a little cooler than most rooms. Straight from a warm kitchen, a structured red like this can taste hot and blunt. If the wine does turn out to be tannic, pour it into a decanter 45 to 60 minutes before serving to let it open up. Any sediment from the 2017 vintage will also stay behind in the bottle if you pour carefully. Use a large-bowled red wine glass, such as a Bordeaux or universal red shape, so the aromas have room to develop. On timing, a firmly structured Reserva red from 2017 is usually approachable now with food and decanting. Wines in this style generally keep improving for several more years in a cool, dark place with the bottle stored on its side. Since the grape and ABV aren't confirmed, open one early rather than assuming a long cellaring horizon.