Sangue Di Giuda

Sangue di Giuda is a name tied to a traditional Lombard style, Oltrepò Pavese red, usually built on Barbera and Croatina, often with Uva Rara and Ughetta. Styles under this name are typically deep ruby to purple, lightly sparkling or softly fizzy, and made off-dry to sweet. This bottle is listed as an Italian-style red from Esplanda in Massachusetts. The details provided don't give the grape blend, sweetness level, alcohol or vintage, so treat what follows as the expected profile of the style, not a measured analysis of this wine. Expect ripe dark cherry, blackberry and plum, with a hint of violet or dried-herb spice. These wines usually have a soft, juicy body and little to no oak influence. Tannins are generally gentle, and brisk acidity keeps any residual sugar from feeling heavy. If the bottle has a fine prickle of bubbles, it will lift the fruit and give a clean, slightly grapey finish. If it's still, expect a rounder, plushier feel. Check the label or cork closure, since a frizzante bottle should be handled and opened like a sparkling wine. Serve it cool, around 10 to 13°C (50 to 55°F). About 90 minutes in the refrigerator, or 20 minutes in an ice bucket, brings it to temperature, and the chill keeps the sweetness in check. It doesn't need decanting, and a decanter would only dull any bubbles. A standard all-purpose wine glass or a tulip-shaped sparkling glass works well, filled about halfway so the aromas can gather. At the table, the style is a traditional match for Lombard salumi, cotechino, and fatty cured meats, where the fruit and fizz cut through richness. It also works with mushroom or sausage risotto, baked pasta, pizza, and aged hard cheeses such as Grana Padano. If the wine turns out to be on the sweeter side, try it with biscotti, fruit tarts, or dark-chocolate desserts. This is a drink-now bottle. Wines in this style are made for freshness and fruit, not cellaring, so open it within a year or two of purchase for the liveliest character.