Santa Cristina Sangiovese Tos

Santa Cristina Sangiovese is built on Sangiovese, the red grape behind most Tuscan reds. The name on the label points to a Tuscan-style bottling. Sangiovese at this level is usually medium-bodied and dry, with bright red-cherry and sour-cherry fruit, a dried-herb or tomato-leaf edge, and sometimes a trace of leather or tea. Expect firm but fine-grained tannin and brisk acidity. Those two traits make the wine taste savory and structured rather than plush or jammy. Oak influence in entry-level Sangiovese is typically light or absent, so the fruit and acidity should stay in front. The finish is normally moderate and dry, with the acidity keeping it clean. That acidity drives the food pairings. Tomato-based dishes are the classic match, because the wine's acid meets the sauce's acid instead of being flattened by it. Think baked ziti, lasagna, eggplant Parmigiana, or a margherita or sausage pizza. Roast chicken with rosemary, grilled sausages, meatballs, and herb-crusted pork also work well. So do mushroom risotto and aged hard cheeses such as Pecorino or Parmigiano-Reggiano. Very spicy dishes and delicate white fish will make the tannin and acidity feel sharper. Serve it lightly cooled, around 60 to 65°F (16 to 18°C). A short stay in the refrigerator, about 20 minutes, brings a room-temperature bottle into range. Served too warm, the wine can taste thin and alcoholic. A bottle in this style rarely needs decanting. If the first pour seems tight, 15 to 30 minutes open in the glass or a wide decanter will soften the edges. Use a medium-sized red wine glass with a moderately wide bowl and a slightly tapered rim, which concentrates the cherry and herbal aromas. Wines of this type are made for drinking young, so open it within a couple of years of purchase for the freshest fruit. Don't expect meaningful improvement from long cellaring. It suits weeknight dinners at the table and works well as a house red for pasta nights.