Pieri Brunello Di Montalcino

Brunello di Montalcino is a name tied to Sangiovese, the grape known locally as Brunello, and wines under this name are usually built for structure rather than immediate softness. Expect a medium-ruby to garnet color and aromas of dried cherry, red plum, leather, tobacco, dried herbs and sometimes a note of orange peel or dried rose. Styles like this typically show medium-full body, firm but fine-grained tannin and the bright, mouth-watering acidity Sangiovese is known for. Oak influence is usually present as spice and a savory, earthy edge rather than overt vanilla. The finish tends to run long and dry, with sour cherry and a hint of iron or tea leaf. That acidity and tannin are why this style suits food so well. Classic matches include grilled bistecca or a thick ribeye, braised short rib, lamb shoulder with rosemary, wild mushroom risotto and pappardelle with a slow-cooked meat ragù. Aged hard cheeses such as Pecorino Toscano or Parmigiano-Reggiano also work, since their salt and fat soften the tannin. Tomato-based dishes are a natural fit because the wine's acidity matches theirs. Very spicy or sweet-sauced dishes are better left to other bottles. Serve it at roughly 60 to 65°F, which is cellar temperature, a little cooler than a warm dining room. If the bottle has been at room temperature, 20 minutes in the refrigerator is enough. A structured Sangiovese of this kind usually benefits from decanting for 45 to 90 minutes, which softens the tannin and brings out the fruit and savory aromas. Use a large-bowled red wine glass or a Burgundy-style glass. The wide bowl gives the aromatics room to open, and the tapered rim directs them to the nose. On timing, wines in this style are built to age and usually reward several years of cellaring. Opened young, they are best with a long decant and a hearty meal. With time in a cool, dark place, the fruit generally turns to dried cherry and the tannin loosens. Check the label for the vintage and the producer's drinking window before deciding whether to open it now or hold it.