Freemark Abbey Cabernet Sauvignon

Freemark Abbey's Napa Valley Cabernet Sauvignon comes in at 13.5% alcohol by volume, a moderate figure for California Cabernet that points to a wine built on balance rather than sheer weight. Expect the usual Napa Cabernet profile: dark fruit such as blackcurrant, blackberry and plum, with a measured layer of oak spice, cedar or vanilla behind it. Styles like this typically have a medium-full body, firm but ripe tannins that grip the gums mid-palate, and enough acidity to keep the fruit from turning heavy. The finish usually runs long and tapers into toasted oak and dried herb. At the table, this is a wine for protein and fat. Grilled ribeye, lamb chops with rosemary, braised short ribs and burgers with sharp cheddar all give the tannins something to work against, softening the grip and bringing the fruit forward. Hard aged cheeses such as aged Gouda or Manchego suit it well, as do mushroom-heavy dishes like a portobello steak or beef stroganoff. Delicate fish or lightly dressed salads will be overwhelmed. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the fridge before opening takes the edge off a warm kitchen, while a bottle served too warm can make the alcohol and oak seem more prominent than they are. Pouring it into a decanter or simply opening it 30 to 60 minutes ahead helps young Cabernet loosen up and shows more of the fruit. Use a large-bowled Bordeaux-style glass, which gives the aromas room to open and directs the wine toward the middle of the palate rather than the tip of the tongue. As for cellaring, Napa Cabernet from a serious producer generally rewards a few years of patience, and bottles like this can develop more savory, leathery and cedar-driven character over five to ten years. It is also approachable now with a decant and a hearty meal, so there is no need to hold it unless you prefer the more mature style.