Masca Tacco Zinfandel

Masca Tacco Zinfandel is a Massachusetts-made wine listed in the fruit dessert wine category, so expect a sweeter, fruit-forward bottle rather than the dry, high-alcohol Zinfandel common in California. The listing doesn't give an alcohol level, residual sugar, vintage or oak treatment, so the notes below describe what this style usually delivers, not measurements from the bottle. Zinfandel as a grape leans toward ripe red and dark berry character, and in a dessert-style wine that tends to show up as jammy blackberry, raspberry and cherry, sometimes with a hint of spice. Expect moderate body, soft tannin and a plush, fruit-led finish. Acidity matters most in sweet wines, because it keeps the sugar from feeling heavy. Check the first sip for a bright edge that lifts the finish. Serve it lightly chilled, around 12 to 14°C (55 to 58°F). That is cooler than a dry red, and it keeps the sweetness from turning syrupy while the berry aromatics stay open. About an hour in the refrigerator is usually enough. Decanting isn't needed for a wine in this style, though a few minutes in the glass helps the aroma open. Pour it in a small white wine glass or a modest tulip-shaped dessert glass, in portions of about 90 to 120 ml (3 to 4 oz). A narrower bowl concentrates the fruit and keeps the pour in proportion to a sweeter wine. For food, sweet red-fruit wines work best with foods that are salty, rich or equally fruity. Try it with dark chocolate, flourless chocolate cake, berry tarts or a cheese plate of aged cheddar and blue cheese. It also suits roasted nuts, or vanilla ice cream with a spoonful of the wine poured over it. A dessert wine should be at least as sweet as the dish it accompanies, or it will taste thin beside it. Wines like this are generally made to be drunk young, while the fruit is at its brightest, and there's no indication this bottle is meant for long cellaring. Once opened, recork it and keep it in the refrigerator. It will usually hold its character for several days.