Stonestreet Cabernet Sauvignon

Stonestreet's California Cabernet Sauvignon comes in at 14.5% ABV, which puts it firmly in the full-bodied camp. Wines at this strength typically show dark fruit such as blackcurrant, black cherry and plum, with a weighty, enveloping texture rather than a lean or angular one. Expect the structure that defines Cabernet Sauvignon: firm, grippy tannins, moderate-to-fresh acidity that keeps the fruit from feeling heavy, and oak-derived notes like cedar, vanilla and toasted spice. The producer's own description points to ripe fruit, tannin and oak held in balance, and the finish on a wine built this way is usually long and persistent. The tannin and body make this a wine for rich, savory food. Grilled or pan-seared ribeye, lamb chops with rosemary, braised short ribs and burgers with aged cheddar all suit it, since fat and protein soften the tannins and let the fruit come forward. Hard cheeses such as aged Gouda or Manchego work well too. Lighter dishes like delicate fish or salads with sharp dressings tend to be overwhelmed by a wine of this weight. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). A short time in the fridge, about 15 minutes, helps if the bottle has been sitting somewhere warm, because at higher temperatures a 14.5% wine can taste hot and loose. An hour or so in a decanter, or simply open in the glass, will usually soften young Cabernet and open up the aromatics. A large-bowled Bordeaux-style glass gives the wine room to breathe and directs the aromas toward the nose. On cellaring, structured California Cabernet from a quality producer generally rewards some patience. It should drink well now with a decant and a hearty meal, and the tannin and oak framework suggest it can also gain complexity with several more years in a cool, dark, stable cellar. If you open it young, pair it with fatty meat or give it time in the decanter to relax.