Mas De Boislauzon

Listed as a French red, Mas De Boislauzon doesn't come with a grape variety, vintage or tasting notes in its product details, so what follows is the expected profile for the style, not a measured one. The name uses "Mas", the southern French word for a farmhouse. Reds with that kind of name usually come from the Rhône Valley or Languedoc, where Grenache, Syrah and Mourvèdre are the typical grapes. If that holds here, expect ripe red and dark berry fruit, a medium-full body, and dried herbs, black pepper or a touch of garrigue-style scrub on the nose. Check the label for the grape, the vintage and the alcohol level, because those decide how heavy the wine feels. Wines in this style usually have moderate acidity and tannins that are firm but rounded. Oak, if used, tends to be restrained and shows up as light spice or toast, not obvious vanilla. The finish is typically warm and medium to long, with pepper and dried fruit lingering. Serve it at about 16–18°C (60–65°F), which is a little cooler than most rooms. Pull it from a warm kitchen about 20 minutes before pouring. If the tannins feel tight when you first open it, decant for 30 to 60 minutes, or at least pour it into a wide glass and let it sit. Use a large-bowled red wine glass, such as a Bordeaux or universal red shape, so the aromatics have room to open up. At the table, this style suits dishes with some richness and savoury depth: roast lamb with rosemary, herb-crusted pork, braised beef, cassoulet, grilled sausages, ratatouille and mushroom dishes. Hard sheeps' milk cheeses and aged Gouda also work well. Southern French reds are generally enjoyable within a few years of release, though structured examples can keep improving for several more. If you plan to cellar it, check the label for the vintage and grape first, then keep it on its side in a cool, dark spot.