Altruria Sonoma Cab

Altruria Sonoma Cab is a Cabernet Sauvignon from the United States, a grape that sets the structure for most of what follows. Cabernet in this style usually shows dark fruit such as blackcurrant, blackberry and black plum. Those are often joined by cedar, graphite or a green-pepper edge, and by vanilla or toasted spice if the wine has seen oak. Expect a medium-full to full body, firm but ripe tannins that grip the gums, and moderate to fairly high acidity that keeps the fruit from tasting heavy. The finish on Cabernet of this kind tends to run medium to long, with the tannin the last thing to fade. Specifics such as alcohol level, oak regime and vintage are not listed here, so check the bottle's label for those. The tannin and structure point toward food with fat and protein. Grilled ribeye, lamb chops with rosemary, burgers with sharp cheddar, and braised short ribs all soften the tannins and let the fruit come forward. Aged hard cheeses, mushroom-heavy dishes and roasted root vegetables also work. Delicate fish, very spicy dishes and sweet sauces tend to clash with this much tannin, so steer away from them. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). Twenty minutes in the fridge before opening usually gets a warm bottle to that range. Cabernet served too warm tastes flat and alcoholic, and too cold makes the tannins feel harsher. Pour it into a large-bowled Bordeaux-style glass with a tall, slightly tapered shape, which gives the aromas room and tames the tannin. If the wine seems tight or grippy when first poured, decant it for 30 to 60 minutes, or leave it in the glass for a while before drinking. Most bottles at this level are made to drink within a few years of release, and this one is a good candidate for dinner tonight. If you want to see whether extra time softens the tannins, keep a bottle on its side in a cool, dark spot, but don't count on it improving for many years. Once opened, the wine usually holds for two to three days if you recork it and keep it in the fridge. Let it come back up in temperature before pouring.