Bbq Wine Cabernet

Bbq Wine Cabernet is a Cabernet Sauvignon from Esplanda, labeled United States, Massachusetts. The name points to grilled food, and Cabernet is a sensible match for it. Wines in this style usually show blackcurrant and dark plum fruit, often with cedar, tobacco or a green-pepper note. Expect a medium-full body, firm tannins and moderate-to-bright acidity. If it has seen oak, vanilla, toasted spice or smoke may show up on the palate. The finish is typically dry and fairly grippy. The details provided don't give an exact oak regime, ABV or vintage, so check the bottle label for those. The tannin and fruit concentration make Cabernet a good partner for char and fat. Grilled ribeye, burgers, brisket and beef ribs are the obvious matches. Pork shoulder or sausages with a smoky, tomato-based barbecue sauce also work, because the wine's acidity keeps pace with the sauce's sweetness. Very sugary or hot-spicy sauces can make a tannic red taste harsher and more bitter. If your sauce leans sweet, choose leaner, simply seasoned cuts. Grilled portobello mushrooms and aged hard cheeses are good alternatives if you're not serving beef. Serve it at about 60 to 65°F (15 to 18°C), which is slightly below typical room temperature. Cooler service keeps the alcohol from tasting hot and the fruit from going slack. Styles like this often loosen up with 30 to 60 minutes of air, so decant it or pour it into a large-bowled glass ahead of the meal. A Bordeaux-style glass with a tall, roomy bowl lets the aromas open and softens the tannins. As a bottle meant for the grill, it is most likely a drink-now wine. Cabernets can age, but nothing in the details provided supports a particular cellaring window.