Val Di Toro Maremma

Val Di Toro Maremma is listed as an Italian-style red under the Esplanda label, with Massachusetts given as the appellation. The listing doesn't name the grape, vintage or alcohol level, so the notes below describe what the Maremma name usually points to. They are not a measured profile of this bottle. Maremma is the Tuscan coastal zone, where reds are most often built on Sangiovese, sometimes blended with Merlot, Cabernet Sauvignon or Syrah. Reds in that mold typically show red cherry, dried herbs and a little leather or tobacco. They run medium to medium-full in body, with the brisk acidity and firm but fine tannin that Tuscan reds are known for. Oak, if used, is usually restrained enough that the fruit still leads, and the finish tends to be savory rather than sweet. That acidity and tannin suit food with fat, salt or tomato. Expect it to work with pasta in ragù or red sauce, pizza, grilled sausages, roast chicken with rosemary, lamb chops, and aged hard cheeses such as pecorino or Parmigiano. It will probably be less comfortable with delicate fish or very spicy dishes. Serve it slightly below room temperature, around 60 to 65°F, which keeps the acidity lively and stops the alcohol from feeling hot. Twenty minutes in the fridge before opening gets a warm bottle into range. A wine in this style rarely needs formal decanting. Pouring it into a decanter or large glass for 15 to 30 minutes will soften the tannin and open the aromas if it seems tight on first pour. A standard red wine glass with a medium bowl is the right choice, since it gathers the aromas without exaggerating the tannin. With no vintage stated, the safest approach is to drink it now or within the next year or two, rather than holding it for long cellaring.