Joseph Mellot Chinon

Chinon is a Cabernet Franc red, and that grape defines what to expect from this bottle. Wines under the Chinon name usually show raspberry, red currant and cranberry fruit, with a green-leaning edge of pencil shavings, graphite and sometimes bell pepper or fresh-cut herbs. The body is typically light to medium and the tannins fine-grained rather than grippy. Acidity runs bright, and oak is usually restrained or absent, so the fruit and the savory, earthy side come through directly. Expect a clean, moderately long finish rather than a heavy or jammy one. That profile makes it a flexible table wine. The acidity and herbal edge suit roast chicken, duck breast, pork loin and rabbit, and they handle charcuterie, rillettes and pâté well. Mushroom dishes, lentils and roasted root vegetables bring out its earthier notes. Soft goat cheese is a classic match, and so are Brie and Camembert. It also works with tomato-based dishes, where the acidity matches the sauce. Skip very spicy food and heavily charred red meat, which would overwhelm a lighter-bodied red. Serve it cooler than most reds, at about 60 to 64°F (15 to 18°C). Twenty to thirty minutes in the refrigerator before opening usually gets it there. A light red like this doesn't need formal decanting. If the first pour smells tight or slightly closed, pouring it into a decanter or just letting the glass sit for 15 to 20 minutes will open up the aromas. Use a medium-sized red wine glass with a gently tapered rim, which concentrates the red-fruit and pencil-lead aromatics without exaggerating the alcohol. Entry-level Chinon is generally made for drinking in its first few years. Most bottles are best opened soon after purchase, when the fruit is lively, and they don't need long cellaring to be enjoyable. If you do keep one, store it on its side in a cool, dark place and plan to open it within a few years rather than expecting a long evolution.