Bor Of Fire Cab

Bor Of Fire Cab is a Cabernet Sauvignon from Esplanda, labeled with a Massachusetts appellation. Cabernet is rarely associated with New England, so this bottle suits anyone curious about how the grape handles a cooler, shorter growing season. The label gives no vintage, alcohol level or oak regimen, so what follows is what Cabernet Sauvignon typically does and what a cool-climate example is likely to show. It is not a measured profile of this wine. Expect the grape's usual core of blackcurrant and dark plum. In cooler regions that fruit tends to run tighter and more savory than in warm-climate Cabernet, with possible notes of cedar, tobacco leaf, or a green-pepper edge. Cabernet generally brings medium-full body, firm tannins and fairly lively acidity. Any oak spice, such as vanilla or toast, depends on how the wine was raised, which the listing doesn't specify. The finish in this style is usually dry and grippy rather than soft and sweet-fruited. The tannin structure is why Cabernet works with fat and char. Grilled ribeye, lamb chops with rosemary, burgers with sharp cheddar, and braised short ribs all give the tannins protein and fat to work against. Aged hard cheeses and mushroom-heavy dishes are good vegetarian options. Delicate fish and spicy dishes tend to clash with it. Serve it at about 60 to 65°F, a few degrees below room temperature. Twenty to thirty minutes in the refrigerator before opening usually gets a bottle to that range. Pouring it into a decanter or a wide glass about 30 to 45 minutes ahead is worthwhile, since young Cabernet generally softens with air. Use a large-bowled red wine or Bordeaux-style glass to give the aromatics room. With no vintage or cellaring guidance on the label, treat it as a bottle to drink in the near term. Opening it with a hearty meal over the next year or two is the safest approach.