Chateau Cabredon Bordeaux

Chateau Cabredon Bordeaux is a Cabernet Sauvignon from Esplanda, made in Massachusetts. The name suggests a Bordeaux-inspired style, but the wine comes from a Massachusetts appellation in the United States, not from France. Wines in this style usually show blackcurrant and dark plum fruit, with cedar, pencil shavings and a little dried herb behind it. Cabernet Sauvignon typically has medium-full body, firm tannins and moderate to bright acidity. Cooler New England growing seasons tend to push that acidity forward and keep the alcohol moderate. Expect a drier, more savory and structured wine than the plush, high-alcohol Cabernets of warmer regions. Any oak influence and the length of the finish are not specified here, so check the bottle label for details. The tannin and acidity make this a wine that wants food. Fat and protein soften the grip, so grilled ribeye, braised short ribs, lamb chops with rosemary and roasted mushrooms all suit it. Aged cheddar, gouda and hard sheep's-milk cheeses are good matches too. A tomato-based dish such as a ragù or a baked pasta with sausage works with the acidity. Very spicy dishes and delicate fish would be overpowered by the tannin. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). If it is served warm, the alcohol and acidity come across sharper. About 20 minutes in the fridge before opening will get a bottle from a warm room to the right range. Because Cabernet-based wines are tannic when young, pouring it into a decanter, or just opening it 30 to 45 minutes ahead, will usually soften the texture and let the fruit and cedar notes come forward. A large-bowled red wine or Bordeaux glass gives the wine room to open up and directs the aromas toward the nose. There is no vintage or cellaring information in the product details, so I can't say how long this bottle will keep. As a general rule, Cabernet Sauvignon from cooler regions is best enjoyed within a few years of release, and it is mainly a wine for drinking soon with a meal, not for long-term cellaring. Store it on its side in a cool, dark place until you open it.