Palazzone 20 Brunello

Palazzone 20 Brunello is filed as an Italian red, and the name points to the Brunello style. The listing itself gives the producer as Esplanda and the origin as Massachusetts, United States. It states no grape, vintage, alcohol level or aging regime, so the notes below describe what the Brunello style usually delivers. They are not a measured profile of this bottle. Traditionally, Brunello is made entirely from Sangiovese. Expect a medium-ruby to garnet color and a dry, medium-to-full-bodied red with firm tannins and high, mouthwatering acidity. Typical aromas and flavors include sour cherry, dried plum, tomato leaf, leather, dried herbs and a savory, earthy note. Oak influence, if present, tends toward spice and tobacco rather than sweet vanilla. A good Sangiovese of this type finishes long, with the grip of the tannins and the acidity carrying the fruit through. If the label confirms a different grape or a much lighter style, adjust these expectations accordingly. The acidity and tannin make this a food wine. Look to tomato-based dishes, such as braised short ribs over polenta, pappardelle with wild boar or mushroom ragù, or a slow-cooked red-sauce lasagna. Grilled steak, roast lamb with rosemary and aged hard cheeses like Parmigiano-Reggiano or pecorino also suit the style. Delicate fish and spicy dishes work less well, as the tannins can turn bitter against them. Serve at about 60 to 65°F, which is cooler than room temperature. Twenty minutes in the refrigerator before opening usually gets it there. Wines in this style often open up with 30 to 60 minutes of air, so pour into a decanter or a wide-bowled glass, and decant off any sediment if you see it in the bottle. A large Bordeaux or Burgundy-style glass lets the aromas develop. Without a vintage or producer notes, the safest approach is to drink it over the next few years with food. If you are unsure, open it early and let the air do the work.