Santa Tresa Frappato

Frappato is a light-bodied red grape, best known from southeastern Sicily, and this bottle is listed in the Italian red category. Wines made from it usually look pale ruby to translucent cherry in the glass. Expect bright red fruit such as wild strawberry, red cherry and pomegranate, often with floral notes of rose petal and a hint of crushed herbs or white pepper. Frappato has a lower tannin load than most reds, so the texture tends to be soft and juicy, with fresh acidity carrying the fruit to a short-to-medium, clean finish. Oak is rarely a feature of the style. Producers usually favor steel or neutral vessels to keep the fruit and perfume in front. The details provided for this bottle don't include a vintage, alcohol level or tasting notes, so treat the profile above as what the grape typically delivers. Because the structure is gentle, the wine is best served slightly cool, around 13 to 15°C (55 to 60°F). Thirty minutes in the refrigerator before opening usually gets it there. Decanting isn't necessary, though a few minutes in the glass lets the floral aromas open up. A medium-sized glass with a modest bowl, like a standard red or Burgundy-style stemware, concentrates the perfume without exaggerating the alcohol. At the table, Frappato suits dishes that would overwhelm a heavier red. Roast chicken, grilled tuna or swordfish, tomato-based pasta, eggplant caponata, pizza margherita and charcuterie with mild cured meats all match its acidity and red-fruit character. It also works with salmon, mushroom risotto and soft cheeses where a white would feel too thin. This is a drink-now style. Frappato is made for freshness rather than long cellaring, and the lively fruit is usually at its best within a few years of the harvest. There is little reason to hold it. Open it for casual dinners, serve it lightly chilled, and expect a bright, easy red that stays interesting through the meal.