Cupcake Cabernet

Cupcake Cabernet is a Cabernet Sauvignon labeled under the Esplanda brand from Massachusetts, which is an uncommon origin for this grape. Most Cabernet comes from warmer regions, and New England's shorter, cooler growing season usually shapes the style. Expect a medium-bodied red with dark fruit such as blackcurrant, black cherry and plum, plus the green-leaf or bell-pepper edge Cabernet shows when grown in cooler conditions. Tannins are likely moderate rather than grippy, and acidity probably runs brighter than in a Napa or Paso Robles bottle. Any oak, spice or finish detail would be inference from the grape, because the producer hasn't published specifics. Cabernet's tannins and structure suit grilled and roasted red meats. A seared ribeye, lamb chops with rosemary, or a burger with sharp cheddar all give the wine fat and salt to work against. The brighter acidity this style tends to have also works with tomato-based dishes, such as a baked rigatoni with sausage or a mushroom ragù over polenta. Aged hard cheeses like Gouda or Manchego are good with it. Skip delicate fish and very spicy dishes, which will clash with the tannin. Serve it slightly cooler than room temperature, around 60 to 65°F. A bottle spends about 15 minutes in the refrigerator before opening if the room is warm. A red this style does not usually need long decanting, but pouring it into a decanter or leaving the open bottle for 20 to 30 minutes will soften any tightness and open up the fruit. Use a large-bowled red wine glass, which gives the aromas room and moderates the tannins. Treat this as a drink-now bottle. Wines from cooler-climate Cabernet with moderate tannin are generally made for near-term enjoyment, and nothing in the product details points to long cellaring. Once opened, recork and keep it in a cool spot for up to two or three days.