Excelsior Cabernet

Excelsior Cabernet is a Cabernet Sauvignon from Esplanda, labeled United States with Massachusetts as the stated appellation. That origin is worth noting, because Cabernet is more often associated with warmer regions. Bottles from cooler New England conditions tend to show a little more restraint than the plush, high-alcohol style of hot-climate Cabernet. Expect the variety's usual markers of blackcurrant and dark plum, with possible hints of green pepper, cedar or tobacco leaf. Cabernet Sauvignon is typically medium-full in body, with firm tannins and brisk acidity. The producer hasn't published a tasting profile, so treat these as what the grape and region usually deliver, not as measured specifics. Oak influence, alcohol level and finish length vary by bottling. At the table, Cabernet's tannin structure calls for fat and protein. Grilled ribeye, lamb chops, braised short ribs and burgers with sharp cheddar all soften that grip. Mushroom dishes, aged hard cheeses and roasted root vegetables also work for non-meat meals. Delicate fish or spicy dishes tend to clash with the tannin, so steer away from them. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). A bottle that is too warm turns alcoholic and loose, while one that is too cold makes the tannins harsh. Young Cabernet generally benefits from decanting for 30 to 60 minutes, or from simply being poured into a wide-bowled glass and left to open up. Use a large Bordeaux-style glass with a tall bowl, which gives the aromas room and directs the wine toward the center of the palate. Esplanda hasn't stated a vintage or cellaring recommendation. Without one, the safest approach is to treat it as a bottle for drinking in the near term, with the decanting step above to smooth its edges. If you want to see how it develops, store it on its side in a cool, dark place and open it over time, but don't count on dramatic aging.