Bread & Butter Cabernet Sauvignon

Bread & Butter's Cabernet Sauvignon is a California-appellation red bottled at 13.5% alcohol by volume, a moderate figure for the variety that points to a ripe but not heavy style. Cabernet from California usually shows blackcurrant and black cherry fruit, with notes of cedar, vanilla and a little baking spice from oak aging. Expect a medium-full body with a rounded mid-palate rather than a lean, austere frame. Tannins in wines at this level tend to be supple and grippy without being harsh, and acidity is typically enough to keep the fruit fresh through a moderately long finish. At the table, the wine suits foods with enough fat and savoriness to meet its tannin. Grilled ribeye, a smash burger with sharp cheddar, braised short ribs and roast lamb with rosemary are all natural fits, as are mushroom-heavy dishes and aged hard cheeses such as Gouda or Manchego. Barbecued meats with a sweet-smoky glaze work well because the fruit stands up to the sugar. For lighter fare, pair it with a hearty tomato-based pasta or a lentil stew rather than delicate fish, which the tannin will overwhelm. Serve it at about 60 to 65°F (16 to 18°C), which is a few degrees below typical room temperature. A short 15 minutes in the fridge before opening helps if the bottle has been stored somewhere warm. Wines in this style are made for approachable drinking and rarely need long decanting, though pouring into a decanter or simply letting the bottle breathe for 20 to 30 minutes softens the tannin and opens the aromas. Use a large-bowled red wine or Bordeaux glass, which gives the wine room to aerate and concentrates the dark fruit and oak notes at the rim. This is best treated as a drink-now bottle. Mid-range California Cabernet is built for near-term enjoyment, and while it will hold for a few years in a cool, dark place lying on its side, it is not a candidate for long cellaring.