Yunmen Red 20 Years

Yunmen Red 20 Years is listed under both wine and sake, and it comes from Massachusetts in the United States under the Esplanda label. The details on file don't give a grape, rice variety, ABV or vintage, so what follows is what to expect from the style. It isn't a measured profile of this bottle. The "20 Years" in the name points to an aged or long-matured style, but the listing doesn't say what that number refers to. If this is a rice-based fermented drink, as the sake category suggests, expect a smooth, medium-weight body with little or no tannin. Rice wines that have matured for a long time tend to show amber to deep russet colour and savoury, nutty, dried-fruit and soy-like notes in place of fresh fruit. The finish is usually round and gently sweet-savoury. If it's a grape-based red, the usual markers would be dark fruit, moderate acidity, and some structure from tannin and oak. Check the label for the base ingredient before you choose between these two sets of expectations. For serving, a lightly cool temperature of roughly 13 to 16°C suits either style. Aged rice wines can also be served slightly warmed. Decanting isn't needed for a rice-based bottle. A grape-based red might open up with a short rest in the glass. A small tulip-shaped sake glass or a standard white wine glass works for a rice-based bottle, since both keep the aromatics focused. If it turns out to be a grape red, use a standard red wine glass. At the table, the savoury, umami-leaning profile of aged rice wines suits braised pork, roast duck, mushroom dishes, soy-glazed or slow-cooked meats, and aged hard cheeses. A grape-based red would pair with roasted red meats and tomato-based dishes. Treat it as a bottle to open soon after purchase unless the label or producer says it's meant for further cellaring.