Reguta Refosco

Reguta Refosco is a Massachusetts-made red from Esplanda, built on Refosco, a grape better known from northeastern Italy than from New England. That makes it an unusual find. The grape is typically deep in color and high in acidity, with a firm grip. The label lists Massachusetts as the appellation, so this is a New England expression of an Italian variety, not an import. Expect it to run leaner and more savory than a typical American red. Refosco usually shows dark plum, blackberry, and black cherry, often with a bitter-almond or violet edge and an earthy, slightly herbal undertone. Styles like this tend to be medium to full in body, with brisk acidity and noticeable but not harsh tannin. The finish is often dry and a little tart, with a pleasantly bitter close. The details provided don't specify oak treatment, so treat any toast or vanilla as a possibility, not a given. Wines from this grape usually lean on fruit and acidity more than on wood. That acidity and tannin make the wine work best at the table. Cured meats such as salami, soppressata, and prosciutto suit it, as do grilled sausages, mushroom risotto, braised pork, and roast duck. Hard, aged cheeses like Montasio, Asiago, or an aged cheddar stand up to the tannin. Tomato-based pasta dishes also match its brightness, and rich or fatty dishes soften its grip. Serve it slightly cooler than room temperature, around 60 to 65°F. A short stint in the fridge, about 20 minutes, is enough if the bottle has been sitting in a warm room. Pouring it into a decanter, or just letting it breathe in the glass for 20 to 30 minutes, can soften the tannins, which suits a grape with a firm structure. A standard red wine glass with a moderate bowl keeps the berry and spice aromas focused. No age statement or vintage is given here, and Refosco in general is made to be drunk young, so plan to open this bottle soon after you buy it, not cellar it.