90+ Cellars Brunello Di Montalcino

Brunello di Montalcino is Sangiovese from the hills around the town of Montalcino in southern Tuscany. This bottling comes from 90+ Cellars. The appellation requires 100% Sangiovese and a long aging program before release: at least five years from harvest, with a minimum of two in oak. That regime shapes the wine's character, and expect a firmer, more concentrated red than a Chianti or a Rosso di Montalcino. Wines from this zone typically show dark cherry and red plum, with dried herbs, tobacco, leather, and savory spice such as black pepper and clove. Expect medium-plus to full body, high acidity that keeps the fruit lively, and grippy but fine-grained tannins. Oak influence usually shows as subtle spice and toast rather than overt sweetness. The finish tends to run long and savory. Since the vintage isn't listed here, check the bottle label for the year, which affects how open the wine will be. Serve it at about 16 to 18°C, which is cellar temperature and a little cooler than most rooms. A bottle that has been sitting at room temperature will benefit from 15 minutes in the fridge. Brunello of this structure usually gains from decanting for an hour or two, which softens the tannins and brings out the aromatics. If the bottle has some bottle age, decant gently to leave any sediment behind. Use a large-bowled red wine glass, or a Burgundy-style glass, to give the aromas room. At the table, the acidity and tannin suit fatty, savory dishes. Good matches include bistecca alla fiorentina, braised short rib, wild boar ragù over pappardelle, roast lamb with rosemary, and mushroom risotto. Aged hard cheeses such as pecorino toscano or Parmigiano-Reggiano also work well. Avoid very spicy or sweet-sauced food, which can make the tannins taste harsher. Brunello is built to age, and a good example usually improves over a decade or more in a cool, dark cellar. It can be opened sooner if you decant it well and serve it with a rich meal.