Band Of Vintners Cab

Band Of Vintners Cab is a Cabernet Sauvignon from Massachusetts, bottled under the Esplanda label. That makes it a cool-climate American Cabernet. Cabernet from New England is usually leaner and more restrained than the ripe, high-alcohol versions from warmer regions. Expect a medium to medium-plus body, with red and black currant, black cherry and plum at the center. Cabernet often adds green pepper, dried herb or cedar notes, which tend to show more in cooler growing seasons. Acidity is likely to be brisk, and the tannins should be firm but not heavy. Oak, if used, typically adds light vanilla, toast or baking spice rather than a dominant layer. The finish should be moderate in length and fairly dry. The producer has not given an alcohol level, vintage or oak regimen, so treat these notes as the style's typical profile, not measured specifics. Cabernet's tannin and structure call for food with fat and protein. Grilled ribeye, strip steak, lamb chops and burgers all soften the grip of the tannins. Hard aged cheeses such as aged cheddar or Gouda also work well. Mushroom dishes, roasted root vegetables and tomato-based braises suit the wine's acidity. Brisk acidity also helps with slow-cooked short ribs or meatloaf with a glaze. Very spicy dishes and delicate fish usually overwhelm this style or clash with its tannins. Serve it slightly below room temperature, at about 60 to 65°F. A short time in the refrigerator, around 15 minutes, will bring a warm bottle into range. Pour it into a large-bowled red wine or Bordeaux-style glass. The wide bowl lets the aromas open and tames the tannin. If the wine seems tight or angular when first poured, 30 to 45 minutes in a decanter or open in the glass usually softens it and brings out the fruit. Sediment is unlikely in a young bottle, so decanting here is about aeration and not about separating solids. Without vintage or cellaring information from the producer, the safer assumption is that this is a drink-now bottle. Most Cabernets at this level are made for near-term enjoyment, and a few years in bottle may smooth the tannins but should not be counted on to improve it. Once opened, it keeps for two to three days if you recork it and store it in a cool place.