Simply Cabernet Sauvignon

Simply Cabernet Sauvignon is a California red made from the Cabernet Sauvignon grape, bottled at 13.5% alcohol by volume. The producer's description points to dark fruit and a touch of oak. In California Cabernet that usually means blackcurrant, blackberry and plum, with a little vanilla or toasted-wood spice from barrel contact. At this alcohol level, expect a medium-full body with moderate tannin and enough acidity to keep the fruit from feeling heavy. The finish should be moderate in length rather than long and drying. Because the oak is described as light, this bottle suits meals better than a heavily extracted, high-tannin Cabernet would. Grilled or pan-seared steak, burgers, lamb chops and braised short rib all give the tannins protein and fat to work against. Hard aged cheeses such as aged cheddar or Gouda, mushroom dishes, and tomato-based pasta with sausage or ragù also work well. Spicy or sweet-glazed dishes tend to push the tannin forward, so a barbecue sauce with less sugar will be a better match. Serve it slightly cooler than room temperature, around 16 to 18°C (60 to 65°F). Twenty minutes in the refrigerator before opening is usually enough if the bottle has been stored somewhere warm. A young, everyday-priced Cabernet like this does not need formal decanting, but pouring it into a decanter or simply opening the bottle 20 to 30 minutes ahead softens the tannins and lets the fruit come forward. A large-bowled red wine glass gives the aromas room to open and suits the grape well. This is a drink-now bottle. Wines in this style are made for near-term enjoyment and are not typically intended for extended cellaring, so it is best opened within a couple of years of purchase and stored on its side somewhere cool and out of direct light.