90 Plus Hot Medoc

90 Plus Hot Medoc is listed in the French red category under the Esplanda label, and the listing's origin field reads United States, Massachusetts. The name points to the Médoc style of Bordeaux, so the notes below describe what that style usually offers, not a measured profile of this bottle. No grape blend, vintage, ABV or oak regimen is given for it. Check the label for those details. Médoc-style reds are typically built on Cabernet Sauvignon and Merlot, sometimes with Cabernet Franc or Petit Verdot. Expect medium to full body with blackcurrant and plum fruit, and a cedar, graphite or pencil-shavings note when oak is involved. Tannins are usually firm and dry, acidity is moderate to fresh, and the finish is savory and fairly long. The word "Hot" in the name could mean many things, so don't assume a particular warmth, spice or alcohol level until you've read the label. At the table, this style suits roast lamb, grilled ribeye, braised short ribs and mushroom dishes. It also goes with hard, aged cheeses such as Comté or aged cheddar. Firm tannin works best with fat and protein, so lighter fish and delicate salads will taste overpowered. Serve it around 16 to 18°C (60 to 65°F), which is cool room temperature. A short stay in the fridge before opening helps if your room runs warm. Pouring it into a decanter or leaving it open for 30 to 45 minutes can soften the tannins, especially if the bottle is young. Use a large Bordeaux-style glass with a tall bowl so the aromas can gather. With no vintage or aging information given, treat it as a bottle to enjoy over the near term. Cellaring is only worth it if the producer's information supports it.