Rodney Strong Cabernet Sauvignon

Rodney Strong's Sonoma County Cabernet Sauvignon is a dry California red at 13.5% ABV, a moderate figure for the grape that suggests ripeness without heaviness. Sonoma County Cabernet typically shows blackberry and black currant fruit, with cedar, a touch of mocha or dusty earth, and sometimes a faint herbal edge of mint or bell pepper. Expect a full-bodied wine with firm but rounded tannins and enough acidity to keep the fruit from feeling heavy. Cabernet at this level is usually aged in oak, which tends to add the cedar and spice notes, and the finish generally runs medium to long. The tannin structure is what shapes how you use it. Fatty, savory food softens the grip, so grilled ribeye, porterhouse, lamb stew, braised short ribs and burgers are natural partners. Portobello mushrooms, roasted root vegetables and aged cheddar or Gouda also work well. Delicate fish and spicy dishes are poor matches, since the tannin amplifies heat and overwhelms lighter flavors. Serve it slightly below room temperature, around 60 to 65°F. A short stay in the refrigerator before opening usually gets it there, since a warm room tends to push alcohol forward and flatten the fruit. Pouring it into a decanter, or simply into large glasses, 30 to 45 minutes ahead helps the aromas open and relaxes the tannins. A large-bowled Bordeaux-style glass gives the wine room to breathe and concentrates the cassis and cedar aromas. This is a bottle for drinking within the next several years rather than for long cellaring. Most wines of this style are made to be enjoyed on release, and while a few years of bottle age may soften the tannins a little, there is no need to hold it. Stand the bottle upright for an hour or so if it has been lying down, so any sediment settles before you pour.