Rosso Di Montalcino

This bottle carries the name of a Tuscan style, Rosso di Montalcino, but the listing gives its origin as Massachusetts, United States, under the Esplanda label. The grape blend, vintage, alcohol level and oak treatment aren't specified, so the notes below describe what the style usually delivers, not measured details of this bottle. Rosso di Montalcino is traditionally built on Sangiovese, and the category is known for the grape's profile. Expect red cherry and dried cranberry fruit, with savory touches such as dried herbs, tomato leaf, leather or tea. Styles like this usually have medium body, bright acidity and fine-to-moderate tannin. Oak, if used, tends to be restrained, and the finish is dry and fairly brisk. That acidity is what steers the food pairings. Tomato-based dishes are the obvious match, including baked pasta, ragù over pappardelle, margherita pizza and eggplant parmigiana. The wine also suits roast chicken with rosemary, grilled sausages, mushroom risotto and meatballs. Aged hard cheeses such as pecorino or Parmigiano-Reggiano work well. Very spicy dishes and delicate white fish will likely overwhelm or clash with it. Serve it lightly cooled, at about 60 to 65°F (16 to 18°C). Twenty minutes in the refrigerator before opening usually gets a room-temperature bottle into range. Wines in this style generally don't need formal decanting. If the first pour tastes tight or closed, 20 to 30 minutes in a decanter or a few minutes of swirling in the glass can open up the fruit. A standard red wine glass with a moderately wide bowl lets the cherry and herbal aromas develop without exaggerating the alcohol. Unless the producer says otherwise, treat this as a drink-now bottle. Entry-level wines of this style are made for approachable, near-term enjoyment, not long cellaring. Over the next year or two it should show its fruit at its liveliest. Keep it on its side or upright in a cool, dark spot away from heat until you open it.