Barefoot Cab

This is a 1.5-liter bottle of Cabernet Sauvignon, a magnum, labeled Barefoot Cab and listed under the Esplanda name with a Massachusetts designation. No vintage, ABV, or tasting notes are given for this bottling. Expect dark fruit such as blackcurrant, black cherry, and plum, with possible notes of green pepper, cedar, or vanilla if oak was used. Body is typically medium to full. Tannins and acidity run moderate in everyday bottlings, so the wine should drink approachably and not grip the palate. At a magnum's volume, the bottle suits a table of four to six people sharing over a meal. A standard 750 ml bottle holds five glasses, so this one holds about ten. Cabernet's structure and dark fruit suit grilled steak, burgers, braised short ribs, roast lamb, and mushroom-heavy dishes. They also suit aged cheddar, smoked sausage, and tomato-based pasta with meat sauce. If the wine turns out to be fruit-forward and soft, it will also work with barbecue and pizza. Very spicy or delicate fish dishes tend to clash with it. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). A short stint in the refrigerator, about 20 minutes, brings a warm bottle to that range. Because of the bottle's size, an hour of rest or a pour into a decanter helps if the wine seems tight or closed when first opened. Bottlings in this style rarely need long decanting, though. Use a large-bowled red wine glass so the aromas can open up, and fill it only a third of the way. Wines in this category are generally made for near-term drinking, not long cellaring, so plan to open it within a year or two of purchase. Until then, store the bottle on its side in a cool, dark spot away from heat. After opening, a magnum keeps its quality for a few days if you reseal it and keep it cool.