Papagiannakos Savatiano Red

Papagiannakos Savatiano Red is listed as a red blend from Massachusetts, bottled under the Esplanda name. The listing doesn't give the grape breakdown, vintage or alcohol level, so the notes below describe what red blends in this category usually offer, not a measured profile of this bottle. The name refers to Savatiano, a grape more often associated with white wine in Greece. Check the label for the exact composition. Red blends at this level are generally built for approachability. Expect red and dark berry fruit, moderate body, soft to medium tannins and enough acidity to stay lively through the finish. Oak, if used, tends to show as light spice or vanilla instead of heavy toast. Because the grape makeup isn't stated, don't expect a particular varietal signature. Open it and judge the style for yourself. Serve it at about 60 to 65°F (15 to 18°C). A short stint in the fridge, around 15 minutes, helps if the bottle has been sitting at room temperature. A blend like this rarely needs decanting. If it seems tight or closed when first poured, 20 to 30 minutes of air in the glass or a decanter will usually soften it. A standard red wine glass with a medium bowl works well. At the table, medium-bodied reds suit tomato-based pasta, grilled sausages, roast chicken, burgers, hard cheeses and mushroom dishes. Herb-forward Mediterranean cooking, such as grilled lamb, souvlaki or baked feta with tomatoes, is a natural match given the Greek-sounding name. Treat it as a drink-now bottle. Nothing in the listing points to cellar aging, and most blends in this style are best within a few years of release. Store it on its side in a cool, dark place until you open it.