Capture Cabernet Sauvignon

Capture Cabernet Sauvignon is a Massachusetts-grown red from Esplanda, made from the grape that gives most of the world's structured reds their backbone. The producer hasn't given a vintage or any tasting data, so what follows describes what Cabernet Sauvignon from a cool New England climate typically offers. It isn't a measured profile of this bottle. Expect dark fruit such as blackcurrant, blackberry and plum, with green-leaning notes like bell pepper, dried herbs or cedar, which show up more often in cooler regions than in warm ones. Body usually sits in the medium-to-full range, with firm tannins and brisk acidity. Oak is common with this grape, so a little vanilla or toasted spice would not be surprising. Cabernet Sauvignon's tannin and acid want fat and protein alongside them. Grilled ribeye, lamb chops with rosemary, and burgers with aged cheddar are the classic matches, because the fat softens the tannin. Mushroom dishes, roasted root vegetables and hard cheeses such as aged Gouda or Manchego suit it too. Avoid delicate fish or lightly sauced pasta, which a wine this structured will overpower. Serve it at about 60 to 65°F (16 to 18°C), which is a little below room temperature. A bottle sitting at 72°F or warmer tends to taste flat and alcoholic, so 15 to 20 minutes in the refrigerator before opening helps. If the tannins feel tight when you first pour, decant for 30 to 60 minutes, or leave the bottle open for about the same time. Use a large-bowled Bordeaux-style glass with a tall, roomy shape, which gives the wine space to open up and moves the aromas toward your nose. The producer hasn't said whether this bottle is meant for aging, so treat it as a wine to drink soon. Most regional Cabernets are made to be approachable within a few years of release. If you want to test it, buy two bottles, open one now, and keep the other in a cool, dark spot lying on its side to see how the tannins settle.