Poliziano Vino Nobile

Poliziano Vino Nobile is listed as an Italian red, and the name points to the Vino Nobile style of Montepulciano in Tuscany. That style is built mainly on Sangiovese, locally called Prugnolo Gentile. The listing doesn't give a grape blend, vintage, ABV or oak regimen, so the character described here is what wines in this style usually show, not a measured profile of this bottle. Expect a medium-bodied to fuller red with sour cherry and red plum at the core, backed by dried herbs, tobacco leaf, leather and a faint violet or dried-rose note. Sangiovese-based reds usually carry bright, mouthwatering acidity and firm, slightly grippy tannins. If this bottle has seen oak, look for a touch of spice, cedar or vanilla around the edges, with a finish that is dry and savory and moderately long. That acidity and tannin make it a food wine. It suits tomato-based dishes such as ragù over pappardelle, lasagna, or eggplant parmigiana, where the acidity matches the sauce. It also goes well with grilled sausages, roast chicken with rosemary, braised pork, and mushroom risotto. Aged pecorino, Parmigiano-Reggiano and other hard, salty cheeses soften the tannins. Very sweet or heavily spiced dishes will make it taste thin and sharp. Serve it at about 60 to 65°F (16 to 18°C), which is cool cellar temperature, not warm room temperature. Warmth makes this style taste flabby and alcoholic. If the bottle feels warm, 15 minutes in the refrigerator is enough. Give it 30 to 45 minutes in a decanter or a wide glass to loosen the tannins. If the wine turns out to be young and tight, a longer open-air rest will help. If it turns out to be older, decant gently off any sediment and pour soon after. A medium-large tulip-shaped red wine glass, with enough bowl to gather the aromatics and a slight taper to hold them, works best. For drinking window, wines in this style are usually enjoyable on release and can improve for several years in a cool, dark place, laid on their side. Since no vintage is given, the safest approach is to drink it over the near term with food. For any extra aging, open a bottle periodically to check how the tannins are evolving.