Villa Elcie Montepulciano

Villa Elcie Montepulciano is an Italian-style red made in Massachusetts and sold under the Esplanda label. The grape is Montepulciano, which is known for dark fruit, soft tannins and a deep color. The producer's details don't include a vintage, ABV or official tasting notes. What follows describes how Montepulciano typically behaves, not a measured profile of this bottle. Expect black cherry, plum and blackberry on the nose and palate. Secondary notes of dried herbs, violet, black pepper or a little cocoa are common. The body is usually medium to full. Tannins are generally rounder and less gripping than those in Sangiovese or Nebbiolo. Acidity is moderate to fresh, which keeps the fruit from feeling heavy. Oak, if any, tends to be light and shows as a touch of spice or vanilla. The finish is usually medium in length and fruit-led. That mix of ripe fruit, gentle tannin and balanced acidity suits everyday Italian-American cooking. Spaghetti with meat sauce, baked ziti, lasagna, sausage and peppers, and pizza with pepperoni or mushrooms all work. It also handles grilled burgers, roasted pork, and hard aged cheeses such as pecorino or Parmigiano-Reggiano. Tomato-based dishes are a good match because the wine's acidity keeps pace with the sauce. Very spicy dishes and delicate fish are better paired with something else. Serve it slightly cooler than room temperature, around 60 to 65°F. Twenty minutes in the refrigerator before opening will get a warm bottle to that range. Decanting isn't required for a wine in this style. If the first pour seems tight, 15 to 30 minutes in the glass or a quick pour into a decanter will open it up. A standard red wine glass with a moderately wide bowl lets the fruit and herbal notes show without exaggerating the alcohol. Montepulciano is usually made to be enjoyed young, and this bottle should be treated as a drink-now wine. Drink it within a couple of years of purchase instead of cellaring it.