90+ Cellars Cabernet Sauvignon

Cabernet Sauvignon 53 from 90+ Cellars is a dry red built on Cabernet Sauvignon, bottled at 13.5% alcohol by volume, which sits in the moderate range for the grape. At that strength, expect a wine with enough weight to stand up to red meat but without the heat that can come with bottlings above 14.5%. The listing carries a California designation, and Cabernet from that state typically leans toward blackcurrant, blackberry and dark plum, with cedar, vanilla or baking spice from oak aging and sometimes a leafy or mint-like edge. Structurally, styles like this usually show medium-full body, firm but rounded tannins, and enough acidity to keep the dark fruit from feeling heavy. The finish tends to be moderately long, with the tannins gripping most on the first sip and softening noticeably when there is food on the table. No producer tasting notes are supplied for this bottling, so treat those descriptors as the expected profile of the style rather than a measured one. At the table, Cabernet's tannin works best against fat and protein. Grilled ribeye, lamb chops, burgers with aged cheddar, short ribs and mushroom-heavy dishes are the natural matches, since fat and umami soften the grip of the tannin. Hard aged cheeses such as Gouda or Manchego also suit it. Spicy or very sweet dishes tend to make the tannins taste harsher, so steer around them. Serve it slightly below room temperature, around 60 to 65°F (15 to 18°C). Pulling the bottle from a warm room into the fridge for about 15 minutes before opening is usually enough. Pouring it into a decanter or simply opening it 30 to 60 minutes ahead will help the aromas open and take the edge off the tannins. Use a large-bowled Bordeaux-style glass, which gives the dark fruit room to develop and directs the wine toward the center of the palate.