Grand Napa Cab Stone Crib

Grand Napa Cab Stone Crib is a Cabernet Sauvignon from Esplanda, listed with a Massachusetts origin in the United States. That makes it a New England take on a grape usually associated with California and Bordeaux. Cabernet Sauvignon is a thick-skinned red variety, and wines made from it usually show blackcurrant and dark plum fruit, with cedar, graphite or a green-pepper edge. Expect a medium-full body, firm tannins and fresh acidity. Cooler-climate examples tend to be a little leaner and more savory than their warm-region counterparts, and any oak influence usually appears as vanilla, toast or baking spice. The producer hasn't supplied specific tasting notes, so treat these as the typical profile of the style, not a measured description of this bottle. At the table, Cabernet's tannin and structure call for fat and protein. Grilled ribeye, lamb chops, short ribs and burgers are the classic matches, since the fat softens the tannin. Mushroom dishes, aged cheddar and hard cheeses like Gruyère work as well, and so do roasted root vegetables or lentil dishes if you're serving meat-free. Delicate fish and spicy food tend to clash with this much tannin, so skip them. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). A short stay in the refrigerator before opening usually gets a bottle to that range. If the first pour tastes tight or closed, decanting for 30 to 60 minutes, or simply giving it time in the glass, will open it up. A large-bowled Bordeaux-style glass gives the aromas room and tames the tannin. No vintage or cellaring guidance accompanies this bottle. Most Cabernets in this category are made to drink within a few years of release, so this one is best treated as a bottle to open soon.