Casillero Diablo Cabernet

This Cabernet Sauvignon comes from Esplanda in Massachusetts, a cool, maritime-influenced part of the United States that is far from the warm regions where the grape is usually grown. Cabernet grown in a cooler climate like this tends to be leaner and more savory than the plush, high-alcohol versions many drinkers expect. Look for blackcurrant and dark cherry fruit, with green-edged notes of bell pepper, dried herb or cedar. Acidity is typically brisk, and the body medium to medium-full rather than heavy. Cabernet's grippy tannins give the structure. If any oak was used, expect a light touch of vanilla, toast or baking spice. The finish is usually firm and dry, with the tannin lingering after the fruit fades. Because the style is structured and fairly savory, this bottle suits food with fat and salt. Grilled ribeye, lamb chops, burgers with sharp cheddar and braised short ribs all soften the tannin and bring out the fruit. Mushroom dishes, roasted root vegetables and aged hard cheeses like Gouda or Manchego also work. A New England cookout is a natural setting, with grilled sirloin tips or a steak with a pan sauce. Avoid delicate fish and very spicy dishes, which clash with Cabernet's tannin. For serving, aim for about 60 to 65°F (16 to 18°C), which is a little below typical room temperature. Twenty minutes in the refrigerator before opening usually gets it there. Wines in this style often benefit from 20 to 30 minutes of air. Pour it into a decanter, or simply open the bottle early and swirl it in the glass, to let the tannins relax and the aromas open up. Use a large-bowled red wine glass, ideally a Bordeaux-style glass with a tall bowl and slightly tapered rim, which gives the fruit room to open up and directs the aromas toward the nose. On cellaring, there is no vintage or aging information for this bottle, so no specific drinking window can be promised. Most bottles at this level are made to be opened within a few years of release, and the bottle is best treated as a drink-now wine unless the label says otherwise. Store it on its side in a cool, dark place away from heat and light until you are ready to serve it.