19 Crimes Cabernet Sauvignon

This 19 Crimes Cabernet Sauvignon is a red wine built on Cabernet Sauvignon, the grape behind most full-bodied, structured reds. The listing gives its origin as the United States, Massachusetts. No vintage, alcohol level or tasting notes are supplied, so the profile below describes what Cabernet Sauvignon of this kind usually delivers and not a measured analysis of this particular bottle. Expect dark fruit at the center: blackcurrant, black cherry and plum are the usual reference points, often with a secondary note of cedar, tobacco, dark chocolate or baking spice if the wine has seen oak. Cabernet typically sits at the fuller end of medium to full body, with firm tannins that grip the gums and a moderate to bright acidity that keeps the fruit from feeling heavy. The finish is generally long and dry, with the tannin lingering after the fruit fades. That tannic structure is what dictates the food. Cabernet pairs best with fat and protein, which soften the tannin: grilled ribeye or strip steak, lamb chops, burgers with sharp cheddar, short ribs, and mushroom-heavy dishes. Aged hard cheeses such as Gouda or Manchego work well, while delicate fish and spicy food tend to clash with the tannins. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). An hour in a cool spot or about 15 minutes in the refrigerator brings a warm bottle into range. If the wine feels tight or closed on opening, pouring it into a decanter or simply letting it breathe in the glass for 30 to 45 minutes will open up the fruit and relax the tannins. A large-bowled red wine glass with a tall chamber gives the aromas room to develop. Most bottles at this style and tier are made to be opened soon after purchase and are best enjoyed over the next few years. Without a stated vintage or cellaring guidance from the producer, treat it as a drink-now bottle and not one to hold for long-term aging.