Ridolfi Brunello Di Montalcino

Wines sold under the Brunello di Montalcino name are traditionally made entirely from Sangiovese, and that shapes what to expect from this bottle. The listing doesn't give a vintage or tasting notes, so what follows describes the style in general. Expect a dry, medium-to-full-bodied red with sour cherry, dried plum and red-currant fruit. Savory notes of leather, dried herbs, tobacco and sometimes balsamic or forest floor tend to come with them. Sangiovese at this level usually has firm, grippy tannins and bright acidity, which keep the fruit from feeling heavy. Oak is generally present, often from large neutral casks that add structure without much vanilla or toast. The finish is typically long, dry and savory. Those tannins and that acidity are why this style does well with food. It suits roast and braised meats, such as lamb shoulder, veal, or beef cooked in red wine. It also works with wild boar ragù over pappardelle, grilled steak, and mushroom dishes built on porcini. Aged hard cheeses like pecorino or Parmigiano-Reggiano soften the tannin. Tomato-based dishes are a natural match because the wine's acidity stands up to theirs. Very delicate fish or sweet, heavily spiced dishes will be overpowered. Serve it at about 60 to 65°F (16 to 18°C), which is slightly cooler than a warm room, so the acidity stays lively and the alcohol doesn't stand out. A bottle that has been in a cellar or cool closet can go on the table about 20 minutes before pouring. If the wine is young and tight, decant it for an hour or two to open the aromas and soften the tannin. If it has some bottle age, decant gently off any sediment and pour soon after. Use a large-bowled red wine glass, such as a Bordeaux or Burgundy shape, to give the aromatics room. Styles like this are built to age and often improve over several years in cool, dark storage. Drinking it now is fine if you decant it and serve it with a hearty meal. Cellaring it a few more years will usually make the tannins more supple and bring out more savory, earthy character.