Piccini Chianti Oro

Piccini Chianti Oro is an Italian red sold under the Chianti name. Wines labeled Chianti are built mainly on Sangiovese, so the profile below is what that style usually delivers, not a measured analysis of this bottle. Expect medium body and bright, mouth-watering acidity. The fruit typically runs to sour cherry, red plum and dried strawberry, with notes of dried herbs, tomato leaf, tea and a little leather or earth behind it. Tannins are usually firm but fine-grained, and the finish tends to be dry and savory instead of sweet. If oak is present, it is usually a light touch of spice, not a vanilla-heavy overlay. That acidity and tannin make it a wine for the table. It suits tomato-based dishes such as baked ziti, lasagna, eggplant parmigiana and pizza with sausage or mushroom, because the acidity matches the sauce instead of being flattened by it. It also works with roast chicken, grilled pork sausages, meatballs, herb-crusted lamb and hard aged cheeses like Pecorino or Parmigiano-Reggiano. The tannins cut through the fat in cured meats and charcuterie. Very spicy or sweet-glazed dishes are a poorer match. Serve it at about 60 to 65°F, which is slightly cooler than room temperature. About 20 minutes in the refrigerator before opening usually gets it there. A bottle in this style rarely needs decanting. If the first pour tastes tight, 15 to 30 minutes in the glass or a quick pour into a decanter will soften the tannins. Use a medium-sized tulip glass with a slight taper, which concentrates the cherry and herb aromas and keeps the acidity in balance. Most Chianti at this level is made to be drunk within a few years of release, so treat this as a drink-now bottle unless the label or producer says otherwise.