Post Beam Cabernet Sauvignon

Post & Beam Cabernet Sauvignon is a Napa Valley red at 14.5% ABV. That is typical of the appellation, where warm days ripen Cabernet fully and give a fuller-bodied wine. The producer positions it as an approachable take on the grape, with fruit and oak in balance and tannins that stay smooth. Napa Cabernet in this style usually shows blackcurrant, black cherry and plum on the palate, with oak adding vanilla, cedar or a little baking spice. Expect medium-plus to full body, moderate acidity that keeps the fruit from tasting heavy, and a finish of moderate length where the oak shows as spice rather than bitterness. Because the tannins are described as smooth rather than gripping, this bottle suits drinking soon after purchase better than long cellaring. Most wines at this level are made to be enjoyed within a few years of release, so there's no need to hold it. If you open it right away, a 30-minute decant, or a pour into a wide glass about that long before dinner, will soften the oak and open the dark-fruit aromas. It doesn't need the long breathing time of a structured, age-worthy Cabernet. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). At warm room temperature, 14.5% alcohol can come across as hot and flatten the fruit. Twenty minutes in the fridge before opening usually gets it into range. A large-bowled Bordeaux-style glass gives the wine room to breathe and sends the aromas toward the nose. The wine's body, fruit and tannin suit fatty, savory food. Grilled ribeye, lamb chops with rosemary and burgers with aged cheddar all work well, because the proteins and fat soften the tannin. It also goes with mushroom-based dishes, braised short ribs and hard, aged cheeses such as Gouda or Manchego. Avoid very spicy dishes and delicate fish, which can clash with the oak and alcohol.