Kendall Jackson Cab

This is a 750ml Cabernet Sauvignon, a red wine listed as a United States bottling with Massachusetts as its appellation. No vintage, alcohol level or oak regimen is given, so the notes below describe what Cabernet Sauvignon in this style usually offers and aren't a measured profile of this bottle. Expect a dry, medium-to-full-bodied red built around dark fruit such as blackcurrant, black cherry and plum. Cabernet often adds savory notes of green pepper, cedar, tobacco or dried herbs. If the wine saw oak, vanilla, toast or baking spice would show up on the nose and the finish. Cabernet Sauvignon has thick skins, so the tannins are typically firm and grippy. The acidity is usually moderate to fresh, which keeps the fruit from feeling heavy. Because of that tannin, the wine suits fatty, savory food. Grilled ribeye, strip steak and lamb chops are the classic matches, since the protein and fat soften the grip of the tannin. Burgers with aged cheddar, braised short ribs, mushroom-heavy dishes and roasted root vegetables also work. Hard, aged cheeses such as Gouda or Manchego are better partners than soft, creamy ones. Delicate fish and very spicy dishes tend to clash with a wine like this. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). A Cabernet served too warm tastes alcoholic and loose, and one served too cold tastes tight and bitter. Twenty minutes in the refrigerator before opening usually gets a bottle from a warm kitchen to the right range. Pouring it into a decanter, or just a wide jug, for 30 to 60 minutes will soften the tannins and open up the aromatics. Use a large-bowled Bordeaux-style glass, which gives the wine room to breathe and directs the aromas toward the nose. With no vintage or cellaring guidance provided, treat this as a bottle for drinking in the near term. Most Cabernets at everyday tiers are made to be approachable on release rather than for long aging. Keep it on its side in a cool, dark spot away from heat until you open it.