Morellino Di Scansano

Morellino di Scansano is the name of a Sangiovese-based red style, "Morellino" being the local Tuscan name for the grape. This bottle is listed under the Esplanda label with Massachusetts as its appellation, so the name should be read as a style reference. The listing doesn't give a grape blend, vintage, or alcohol level, and neither do we. If the wine follows the style, expect a medium-bodied red built around sour cherry, red plum, and dried herbs, with a savory edge of tomato leaf or leather. Wines in this mold usually have fresh, firm acidity, moderate and slightly grippy tannins, and a dry finish of moderate length. Oak, where used, tends to be a supporting note of light spice rather than a vanilla-heavy presence. High acidity and gentle tannin make this style a food wine, and it does its best work at the table. Tomato-based dishes are the obvious match, since the wine's acidity keeps pace with the sauce: think baked ziti, pizza with sausage, or braised meatballs. It also suits roast chicken with rosemary, grilled pork chops, mushroom risotto, and cured meats like prosciutto and soppressata. Aged Pecorino or Parmigiano-Reggiano suits it better than soft, creamy cheeses. For heavily charred red meat, a bigger-tannined wine will usually do better. Serve it lightly cooled, around 60 to 65°F, which keeps the acidity bright and the fruit lively. About 20 minutes in the fridge from room temperature is enough. Decanting isn't essential for a wine of this type, though pouring it into a decanter or giving the glass a few minutes of air can soften the first impression if it seems tight on opening. A standard red wine glass with a moderately wide bowl lets the cherry and herbal aromas open up without exaggerating any alcohol warmth. As a rule, wines in this category are made for drinking within a few years of release rather than for long cellaring. Without a stated vintage, the practical advice is to open it in the near term and enjoy it while the fruit is fresh.