Poggio Antico Di Montalcino

Poggio Antico di Montalcino is filed as an Italian red, and the name points to the Sangiovese-based wines of Montalcino in Tuscany. The listing data gives the origin as Massachusetts, United States, under the Esplanda label, and it does not name a grape, vintage, ABV or oak regimen. Treat the notes below as what the style usually delivers, not as a measured profile of this bottle. If the label on the shelf states a grape or vintage, that information takes precedence. Reds in the Montalcino mould are typically built on Sangiovese. Expect a medium to full body with red cherry, dried plum and sour-cherry fruit. Savory notes of leather, dried herbs, tomato leaf and tobacco usually sit behind the fruit, and a touch of baked earth or spice from oak often adds to them. The signature is firm, grippy tannin and bright, mouth-watering acidity, which keep the wine tasting structured and dry instead of plush. The finish in this style tends to be fairly long, with the acidity and tannin lingering after the fruit fades. That acidity and tannin make the wine a food red. Pair it with tomato-based dishes such as ragù over pappardelle, lasagna, or roasted peppers and eggplant. It also suits grilled sausages, roast pork with rosemary, braised short rib, mushroom risotto, and aged cheeses such as Pecorino or Parmigiano-Reggiano. The tannin works best against fat and salt, so leaner or delicately flavored dishes like white fish or light salads will make it taste austere. Serve it at roughly 60 to 65°F (16 to 18°C), which is cellar temperature and a little cooler than most rooms. If the bottle has been in a warm kitchen, give it 15 to 20 minutes in the fridge. Because structured Sangiovese styles can taste tight when first opened, pouring it into a decanter or large carafe for 30 to 60 minutes softens the tannin and opens the aromas. A wide-bowled red wine glass, or a Burgundy-style glass with a generous bowl, gives the savory and fruit notes room to show. On cellaring, the listing gives no vintage or aging guidance. Wines in this style are made with some structure and can improve over several years, but the label is the only reliable guide. If you are unsure, open it within a couple of years of purchase with a decant and a hearty meal. Keep the bottle on its side, away from heat and light, until you serve it.