All Of Me Cabernet Sauv

All Of Me Cabernet Sauv is a Massachusetts Cabernet Sauvignon from Esplanda, labeled as a United States wine from that state. The details supplied don't include a vintage, ABV, vineyard source or oak regimen, so the notes below describe what Cabernet Sauvignon of this type usually delivers. They aren't a measured profile of this bottle. Expect a medium-full red built around dark fruit such as blackcurrant, black cherry and plum. Styles like this often add cedar, graphite or dried herb, and a green-pepper edge if the grapes ripened in a cooler season. New England is a cool-climate region for Cabernet, so a fresh, lifted style with brisk acidity is a reasonable expectation. Firm grippy tannins and a medium-length finish are also typical for the grape. With tannin and acidity like that, the wine works best alongside fat and salt. Grilled ribeye, lamb chops with rosemary and burgers with sharp cheddar all give the tannins protein and fat to work against. A mushroom and onion braise or a roasted portobello main does the same job without meat. Aged hard cheeses such as Gruyère or aged Gouda suit it well. Delicate fish or spicy dishes tend to clash with the structure and are better paired with something else. Serve it at about 60 to 65°F (16 to 18°C). That is a little below room temperature, and it keeps the fruit clear and stops the alcohol from reading hot. If the bottle is warm, 15 minutes in the refrigerator will bring it into range. A young Cabernet usually opens up with 30 to 60 minutes of air, so decant it or pour it into a wide-bowled glass ahead of dinner if you can. A large Bordeaux-style glass with a tall bowl and a tapered rim concentrates the aromas and softens the first impression of the tannin. Treat it as a drink-now bottle unless you have a reason to hold it. If you do open one young and find it tight, extra air and a hearty, fatty dish are the quickest ways to smooth it out.