Palazzone 16 Brunello

Palazzone 16 Brunello is an Italian-style red, and the name points to Sangiovese, the grape behind Brunello. The listing gives the origin as Massachusetts, United States, so treat the notes below as what to expect from a Sangiovese-based red in this style, not as a measured profile of this bottle. Brunello-style wines usually show sour cherry, dried plum and red currant, with savory edges of leather, dried herbs, tobacco and a little earth. Expect medium-plus to full body, firm, grippy tannins, and the bright, mouthwatering acidity Sangiovese is known for. Oak, when used, tends to add spice and a toasted note, and the finish is typically long and dry. That acidity and tannin make it a food wine. It suits dishes with fat, salt and umami: braised short ribs, pappardelle with wild boar or mushroom ragù, grilled bistecca, roast lamb with rosemary, and lasagna with a meaty tomato sauce. Aged hard cheeses such as Parmigiano-Reggiano or pecorino work well too, and the tannins soften against the richness. Light fish and delicate vegetable dishes are too gentle for it. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). A short stay in the fridge before opening brings a warm bottle into that range. Styles like this often open up with 30 to 60 minutes in a decanter, which softens the tannins and brings out the fruit. If the bottle is older and has thrown sediment, decant it gently and stop pouring when the sediment reaches the neck. Use a large-bowled red wine glass with a tapered rim, which gives the aromas room and softens the first contact with the tannins. Wines labeled Brunello are usually built to age and often reward several years in the cellar. We don't have vintage or producer details for this bottle, so check the label for the year. If you plan to open it soon, give it the decanting time. If you want to cellar it, keep it on its side somewhere cool, dark and steady.