Sassicaia 2018

The 2018 Sassicaia from Esplanda is a 750ml Italian-style red listed with a Massachusetts appellation. The name recalls the Cabernet-driven reds of coastal Tuscany, but this bottle comes from Massachusetts under the Esplanda label, so it's best judged on its own terms. The listing doesn't specify the grape blend, alcohol level or oak regime. Reds in this Bordeaux-influenced mould usually show dark currant and blackberry fruit, with cedar, graphite and dried herb. Expect medium-full body, firm but fine-grained tannin and enough acidity to keep the fruit from feeling heavy. Oak, if used, typically shows as light spice or cigar-box notes. The finish is usually dry and moderately long. At the table, this style suits roast lamb with rosemary, grilled ribeye, braised short rib and aged hard cheeses such as Parmigiano-Reggiano or aged Gouda. Mushroom-based dishes and tomato-free roasted meats also work, since high acidity in the food can make a tannic red taste leaner. Skip delicate fish and heavily spiced dishes, which tend to clash with the tannin. Serve it at about 16 to 18°C, slightly below room temperature. If the bottle has been stored warm, 20 minutes in the fridge helps. Because the 2018 is still relatively young for a structured red, pour it into a decanter an hour or so before dinner so the tannins relax and the aromas open. Use a large-bowled Bordeaux-style glass, filled to no more than a third, so the wine has room to breathe. Wines built like this generally reward patience. Drinking it now with decanting is reasonable, and a few more years in a cool, dark spot lying on its side should soften the structure further. Treat that as a general expectation for the style, not a guarantee for this bottle.