Cavit Cab Sauv

Cavit Cab Sauv in the 750ml bottle is named for Cabernet Sauvignon, a red grape. The catalog tags it as an Italian white, and that tag doesn't match the name, so check the label for the style before serving. The notes below assume a Cabernet Sauvignon, since the listing gives no tasting notes, ABV, vintage or oak details. They describe what the grape typically delivers, not a measured profile of this bottle. Cabernet Sauvignon usually shows dark fruit such as blackcurrant, blackberry and plum, often with green pepper, mint or cedar. Expect a medium-full body, firm tannin that grips the gums, and moderate to fairly high acidity. Oak, when used, adds vanilla, toast or baking spice, and the finish is typically dry and moderately long. The grape's tannin and acidity suit fatty, savory food. Grilled ribeye or burgers, braised short ribs, lamb chops with rosemary, roast mushrooms and aged hard cheeses like cheddar or Gouda all work well. The protein and fat soften the tannin and bring out the fruit. Tomato-based pasta with sausage or a slow-cooked ragù also holds up. Delicate fish and light salads are a poor match, because the tannin will overpower them. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). If the bottle has been in a warm room, 15 minutes in the refrigerator helps. A young, tannic Cabernet usually opens up with 30 to 60 minutes in a decanter, or simply in the glass after a pour. A large-bowled red wine glass gives the aromas room to develop and softens the first impression of the tannin. Most Cabernets at this level are made to drink within a few years of release, so treat it as a drink-now bottle unless the label or producer says otherwise. Store it on its side, away from heat and light, if you plan to keep it for a short while.