Rombauer Cabernet Sauvignon

Rombauer's Cabernet Sauvignon comes from Napa Valley, California, and is labeled at 14.5% alcohol by volume. That figure points to a ripe, full-bodied style, and Napa Cabernet from established producers typically shows concentrated dark fruit such as blackcurrant, blackberry and plum, with supporting notes of cedar, baking spice or cocoa from barrel aging. Expect firm but rounded tannins, moderate acidity that keeps the weight in check, and a finish that lingers rather than snaps shut. At the table, this is a wine built for richly flavored red meat. A seared ribeye, a bone-in short rib braise, lamb chops with rosemary, or a grilled burger with aged cheddar all give the tannins something to work against, softening the grip and bringing the fruit forward. Hard cheeses such as aged Gouda or Manchego also suit it, as do mushroom-heavy dishes and roasted root vegetables for those who prefer something lighter on meat. Very spicy or delicate fish dishes tend to clash with a wine of this structure. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C); a bottle that is too warm will emphasize the alcohol, while one that is too cold will mute the fruit and make the tannins feel harsher. Pulling the cork 30 to 60 minutes ahead of the meal, or decanting into a wide-based vessel, helps a young Napa Cabernet open up and lets the oak and fruit integrate. A large-bowled Bordeaux-style glass gives the aromas room to develop and directs the wine toward the center of the palate. Cabernets from this region are built to drink well on release with a decant, and many can also hold in a cool, dark cellar for several years, gaining tertiary notes of leather, tobacco and dried fruit as the tannins relax. If you plan to cellar it, store it on its side at a steady temperature; if you plan to open it soon, the decanting step above is worth the effort.