Poggio Al Vento Burnello 2016

Poggio Al Vento Burnello 2016 is listed as an Italian-style red from Massachusetts. The 2016 vintage is the one fact worth building around, because a red from that year is now well past its release stage. The grape blend and oak regimen aren't given, so everything below on flavor is what Italian-style reds of this kind usually show, not a measured profile of this bottle. The name suggests a Tuscan reference, and Sangiovese-led reds typically bring sour cherry, dried plum, tomato leaf, leather and dried herbs. They usually have medium to full body, firm but fine-grained tannin and bright acidity that keeps the wine tasting savory rather than sweet. If this bottle follows that pattern, expect the fruit to have shifted from fresh cherry toward dried cherry and earthy, tobacco-like notes. At this age, treat it as a drink-now bottle rather than one to lay down further. Wines of this style generally reach their savory, tertiary phase within about eight to ten years of the vintage. Any remaining tannin should be softer than it was on release, but older bottles can carry fine sediment. Stand the bottle upright for a day before serving, then pour gently. Decanting for 30 to 45 minutes is worthwhile to clear sediment and let the aromas open. Since it's an older wine, taste it early in that window so it doesn't fade in the decanter. Serve it at roughly 16 to 18°C (60 to 64°F), which is cellar temperature and a few degrees below a warm room. Too warm and the acidity sags and the alcohol shows. A medium-large tulip glass with a gently tapered rim suits it. The bowl gives the aromas room, and the narrowing at the top concentrates them. Acidity and tannin make it a food wine. Tomato-based dishes are the classic match: pappardelle with a slow-cooked ragù, baked ziti, eggplant parmigiana, or a thin-crust pizza with sausage. Grilled or roasted red meat, including a bistecca-style steak with olive oil and rosemary, works well, as do roast pork with fennel, braised short ribs and mushroom risotto. Aged hard cheeses such as Parmigiano-Reggiano or pecorino stand up to the tannin. Skip very spicy dishes and delicate white fish, which the wine will overpower.