Il Fauno Toscana

Il Fauno Toscana is an Italian-style red made in Massachusetts by Esplanda. The name points to Tuscany, but the bottle's origin is the United States, so treat "Toscana" as a style reference. The product details don't name the grape blend, vintage, ABV or oak regimen, so what follows describes what reds in this style usually do and not a measured profile of this bottle. Tuscan-style reds are typically built around Sangiovese, and you can expect red cherry and dried plum fruit, a savory note of dried herbs or tomato leaf, medium body, fairly firm tannin and bright acidity. Many also show a touch of leather or tea leaf toward the finish. That acidity decides how the wine behaves at the table. It cuts through fat and tomato-based sauces, so it suits baked pasta, lasagna, sausage and peppers, margherita or mushroom pizza, and roast chicken with rosemary. It also works with grilled sausages, aged pecorino or Parmigiano, and braised beef over polenta. Dishes that are very sweet or very spicy will make the tannin seem harsher, so keep those away from this bottle. Serve it slightly cool, around 60 to 65°F. Twenty minutes in the refrigerator before opening is enough on a warm day. Reds in this style rarely need formal decanting. If the first pour tastes tight or closed, pour it into a decanter or a wide jug for 20 to 30 minutes, or leave the glass to open for a while. A standard red wine glass with a moderately wide bowl gives the cherry fruit room to show and softens the tannin. An oversized Bordeaux glass isn't needed. Treat this as a bottle to drink soon after purchase. Light-to-medium Italian-style reds usually show their best fruit in the first few years, and there is no indication here that it was made for long cellaring. Store it on its side in a cool, dark place until you open it.