Cakebread Cabernet Sauvignon

This is a Cabernet Sauvignon from the United States, and the grape sets most of what to expect in the glass. Wines in this style typically show blackcurrant and black cherry fruit, often with cedar, graphite, dried herb or a green-pepper edge. Expect a full body, firm tannins that grip the gums, and enough acidity to keep the fruit from going heavy. Some oak influence is common in Cabernet, usually as vanilla, toast or baking spice. The finish tends to be long and dry. The listing doesn't give a vintage, alcohol level or oak regimen, so check the label for those. Cabernet's tannin and structure call for fat and protein. Grilled ribeye, lamb chops with rosemary, short ribs and burgers with sharp cheddar all work, because the fat softens the tannin. Mushroom dishes and aged hard cheeses like Gouda or Manchego suit it for similar reasons. Delicate fish and spicy dishes tend to clash with the tannin, so they are better left to other bottles. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). Twenty minutes in the refrigerator before opening usually gets a warm bottle there. A full-bodied red like this generally opens up with 30 to 60 minutes of air, either in a decanter or poured into large glasses and left to sit. If the bottle is young, decanting will help smooth the tannin. A large-bowled Bordeaux-style glass lets the aromas collect and gives the wine room to open. Most bottles in this category are made to drink within a few years of release. Well-structured Cabernet can hold up for several more if it is stored on its side, in the dark, at a steady cool temperature. Without a stated vintage or producer notes, treat this as a bottle to open soon, ideally with a meal built around red meat.