Daou Cabernet Sauvignon

DAOU Cabernet Sauvignon comes from Paso Robles on California's Central Coast and carries a stated 14.5% alcohol by volume. That figure points to a ripe, full-bodied style. Paso Robles is a warm region, and Cabernets from there usually lean toward dark, concentrated fruit such as blackberry, black currant and plum, with a plush texture instead of a lean, herbal one. Expect some oak influence in the form of vanilla, toasted cedar or a hint of baking spice. Cabernet Sauvignon naturally has firm tannins, but warm-climate examples like this tend to have riper, rounder tannins that feel structured without being harsh. Acidity is typically moderate, enough to keep the weight of the fruit from feeling heavy. The finish should be fairly long and carry the dark fruit and spice. At the table, this wine suits foods with enough fat and savor to match its tannins. Grilled ribeye, braised short ribs, lamb chops with rosemary and burgers with aged cheddar are all natural fits, since protein and fat soften the grip of the tannins. Mushroom-based dishes, such as a roasted portobello or a mushroom ragù over polenta, work well for vegetarian meals. Hard, aged cheeses like Manchego or aged Gouda are good matches too. Very spicy or delicate dishes tend to be overwhelmed by a wine of this weight, so keep it with robust cooking. For serving, aim for roughly 60 to 65°F (16 to 18°C), which is a little below typical room temperature. Fifteen minutes in the refrigerator before opening will get a warm bottle into that range. A full-bodied red like this usually gains from 30 to 60 minutes of air, either decanted or poured into large glasses, so the oak and fruit settle together and the tannins relax. Use a large-bowled Bordeaux-style glass. The wide bowl gives the wine room to open up, and the taller shape directs the aromas toward the nose. As for timing, most Paso Robles Cabernets are made to be approachable on release, and this bottle can be opened now with a decant. The tannin and structure typical of the grape also let it hold for several more years in a cool, dark place with the bottle on its side. If you prefer a softer, more integrated texture, a few years of cellaring may bring that out. If you like the grippy, fruit-forward profile of a young Cabernet, there's no reason to wait.