Cavit Cabernet

Cavit Cabernet comes as a four-pack of Cabernet Sauvignon, listed under the Esplanda name from Massachusetts, United States. Expect a dry red built on dark fruit such as blackcurrant, black cherry and plum, with a possible leafy or green-pepper edge and light vanilla or cedar if any oak was used. Cabernet is typically medium-full in body, with firm tannins that give a grippy, drying finish and moderate acidity that keeps it from feeling heavy. Wines in this tier are generally made for early drinking, so treat it as a drink-now red, not something to cellar. Decanting isn't needed, though ten minutes in the glass can soften the tannins. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). If the bottles have been sitting somewhere warm, 20 minutes in the fridge helps. A standard red wine glass with a rounded bowl is enough, and a larger Bordeaux-style glass will give the fruit more room to open up. Cabernet's tannins pair well with fat and char, so grilled steak, burgers, lamb chops, roasted mushrooms and aged cheddar all suit it. It also works with tomato-based dishes like meatballs or baked pasta, and with hard cheeses. A four-pack is a practical way to open one bottle at a time for a weeknight dinner without committing to a full case.