Tomaiolo Chianti

Tomaiolo Chianti comes in a 375 ml half bottle, which holds about two and a half standard glasses. That makes it a practical size for a weeknight dinner for two or for opening a red without committing to a full 750 ml. It is sold as an Italian red in the Chianti style. Wines under that name are traditionally built on Sangiovese, so expect that profile rather than a measured one for this bottle: tart red cherry, dried herbs, a little tomato leaf or dried orange peel, and sometimes a savory, earthy note. The body is usually medium, the acidity is bright and clearly noticeable, and the tannins are moderate and slightly dusty. Oak, if any, tends to be a light background element. Finishes in this style are typically dry, fairly short to medium, and fresh rather than heavy. Chianti is built for the table, and the acidity is what makes it work. Tomato-based dishes are the classic match, such as baked ziti, lasagna, eggplant parmigiana, or a simple marinara with meatballs. It also suits margherita or sausage pizza, grilled sausages, roast chicken with rosemary, and hard, salty cheeses like Pecorino and aged Parmigiano. Very sweet or heavily spiced sauces will make the wine taste thin and tart, so leave those for another bottle. Serve it lightly cooled, at roughly 60 to 65°F. About 20 minutes in the refrigerator before opening is enough to take the edge off a room-temperature bottle. Wines in this style rarely need decanting, though pouring it into a carafe for ten minutes or so can soften a tight young bottle. A standard red wine glass with a moderately wide bowl lets the cherry and herbal aromas open up without exaggerating the alcohol. Treat this as a drink-now bottle. Entry-level Chianti is made for freshness, and half bottles generally age faster than full-size ones, so there is little reason to cellar it. Open it within the next year or two, and store it on its side somewhere cool and dark until then.