Joel Gott Cabernet Sauvignon

Joel Gott's California Cabernet Sauvignon is a dry, full-bodied red at 13.9% ABV, a moderate strength for the style. California Cabernets are usually fruit-forward and mellow, with blackberry and blueberry at the center, and the grape's firm tannin gives them structure. Expect dark fruit up front, with supporting notes of cedar, mocha, earth and sometimes a trace of mint or eucalyptus. Moderate to high tannin and a medium-plus acidity are typical for the variety. In a wine of this type, those two give the finish its grip and carry the fruit through to a lingering end. The label doesn't state oak treatment, so treat any toasty or vanilla character as something to look for in the glass, not a given. Tannin is the main thing to plan around at the table. Cabernet's grip is softened by fat and protein, which is why this style works so well with a grilled porterhouse, a burger off the grill, or a lamb stew that has simmered for hours. Braised pork belly and roasted portobello mushrooms also suit it, since the richness or earthiness in those dishes matches the wine's dark fruit and savory notes. Aged hard cheeses such as cheddar or Gouda are a sound choice for a cheese board. Delicate fish and lightly dressed salads will be overpowered by the tannin, so look elsewhere for those. Serve it at roughly 60 to 65°F, which is a little below typical room temperature. If the bottle has been sitting in a warm kitchen, 15 minutes in the refrigerator will bring it into range. Warmer service makes the alcohol seem more prominent and flattens the fruit. A large-bowled Bordeaux-style glass gives the wine room to open and directs the aromas toward the nose. Pouring it into a decanter, or simply into glasses 30 to 45 minutes before dinner, will help soften the tannin in a young Cabernet. Sediment is unlikely in a wine at this level, so decanting here is about aeration, not separation. As for cellaring, Cabernet Sauvignon as a grape has a reputation for aging well, but most bottles in this style are made to be opened within a few years of release, and the details provided give no vintage or aging guidance. Treat this as a drink-now bottle that will also hold comfortably for a short time if stored on its side in a cool, dark place. If you want to see how it develops, buy a few bottles and open one a year apart.