San Felice Chianti Classico Rs

San Felice Chianti Classico Rs is listed as an Italian red, and the name points to a Chianti Classico Riserva. In that style the main grape is Sangiovese, and the wine is aged longer before release than a standard Chianti Classico. The listing gives no vintage, blend or tasting notes, so what follows describes what this style usually delivers, not a measured profile of this bottle. Expect a medium-bodied red built on tart red cherry, dried cranberry and plum, with savory notes of dried herbs, tomato leaf, leather and tea. Riserva versions often add some spice and a hint of vanilla or toasted wood from cask aging. Sangiovese is known for high acidity and firm, grippy tannin, so the wine tastes fresh and a little austere rather than plush. The finish is usually dry, moderately long and slightly savory. That acidity and tannin make it a food wine. Tomato-based dishes are the classic match: ragù over pappardelle, lasagne, or a simple pizza margherita. Grilled or roasted meats such as bistecca, lamb chops or sausages work well, since the tannin handles the fat. Aged hard cheeses like Pecorino and Parmigiano-Reggiano suit it too, as do mushroom risotto and roast chicken with rosemary. Very spicy or sweet-sauced dishes can make the tannin feel harsher. Serve it lightly cool, around 60 to 65°F (16 to 18°C). A short stay in the fridge, about 15 minutes, is usually enough on a warm day. Riserva-level bottles often tighten up when first opened, so decanting for 30 to 60 minutes, or simply pouring it an hour ahead, softens the tannin and opens the fruit. Use a large-bowled red wine glass, which gives the aromas room and tames the acidity a little. Wines of this type can be opened on release if given air and a meal. Their structure also lets them hold for several more years in a cool, dark place. Because the vintage isn't listed here, check the label before deciding whether to open it now or lay it down.