Justin Cabernet Sauvignon

This JUSTIN Cabernet Sauvignon is an American red made from Cabernet Sauvignon, the grape behind most of the world's structured, long-lived reds. The listing doesn't give a vintage, alcohol level or oak regime. The notes below describe what Cabernet bottlings of this kind usually show, not a measured profile of this exact wine. Expect a medium-full to full-bodied red built around dark fruit such as blackcurrant, blackberry and black cherry. Secondary notes often include cedar, dried herbs, tobacco, graphite or a touch of vanilla and baking spice if the wine saw oak. Cabernet typically has firm, grippy tannin and moderate to fairly high acidity, which gives the fruit a frame and a finish that stays on the palate. American examples tend to lean riper and rounder than their Bordeaux counterparts, so the tannin may feel plush rather than austere. At the table, Cabernet works best with fat and char. Grilled ribeye, lamb chops with rosemary, burgers with sharp cheddar and braised short ribs all soften the tannin and let the fruit come forward. Aged hard cheeses and mushroom-heavy dishes also suit it. Delicate fish and spicy dishes tend to clash with the tannin, so skip them. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the fridge before opening usually gets a bottle to that range. If the wine feels tight, pour it into a decanter for 30 to 60 minutes, or give it the same time in the glass. Use a large-bowled Bordeaux-style glass, which gives the aromas room and tames the tannin. Without a stated vintage or cellaring guidance from the producer, treat it as a bottle to enjoy over the next few years with food and some air, instead of one to lay down for a long time.