Faiveley Clos Des Corton

This bottle is listed as a Cabernet Sauvignon from Massachusetts, United States. No vintage, alcohol level or tasting notes are on file, so what follows describes what the grape typically does and what to expect, not a measured profile of this wine. Cabernet Sauvignon is usually deeply coloured and full-bodied. Its core flavours are blackcurrant and dark plum, often with notes of cedar, graphite, green pepper or dried herbs. The tannins are typically firm and the acidity moderate to fresh. Grown in a cooler New England climate, the fruit can lean toward red and black currant with a more herbal, savoury edge than warm-region examples. Oak, if used, tends to add vanilla, cedar or light spice. The finish in this style is generally medium to long and grippy. Because of that tannin structure, Cabernet pairs best with fat and protein. Grilled ribeye, braised short rib, lamb chops with rosemary and burgers with aged cheddar all soften the grip on the palate. For vegetable dishes, try roasted mushrooms, eggplant or lentil stews. Hard, aged cheeses work well, while delicate fish and spicy, sweet-leaning sauces tend to clash with the tannin. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). A short 15 to 20 minutes in the fridge helps if the bottle has been sitting somewhere warm. If the first pour tastes tight or closed, pour it into a decanter or a wide jug for 30 to 60 minutes. That softens the tannins and opens up the aromas. A large-bowled red wine glass or a Bordeaux-style glass suits it, because the wide bowl gives the wine room to breathe and the taller shape directs the aroma toward the nose. With no vintage or cellaring guidance provided, treat it as a bottle to open within a few years of purchase. Check the label for the vintage before deciding whether to hold it longer. Wines in this style can gain complexity with a few years of cellaring, but only if the structure is there to support it.