Majestic Esprit Bordeaux

Majestic Esprit Bordeaux is a red wine from Massachusetts, made by Esplanda. The name points to the French Bordeaux style, but the wine is American-made, so the label shows a Massachusetts appellation and not a Bordeaux one. No grape list, vintage or ABV is given for this bottle, so the notes below describe what Bordeaux-style reds usually offer and are not measured figures for this wine. Wines in this style are typically built on Cabernet Sauvignon and Merlot, sometimes with Cabernet Franc or Petit Verdot. Expect dark fruit such as blackcurrant, plum and black cherry. Cedar, graphite or dried herbs often sit behind the fruit, and some oak spice may show if the wine saw barrel time. In the glass, a Bordeaux-style red usually has medium-full body, moderate to firm tannin and fresh acidity. That combination gives the wine structure and makes it work well with food. The finish is generally dry and moderately long, with tannins that grip a little more when the wine is served alone. If the tannins feel tight on opening, giving the bottle air will soften them. For serving, aim for about 16 to 18°C (60 to 65°F), which is a little cooler than most rooms. Twenty minutes in the fridge before opening will get a room-temperature bottle there. A 30 to 60 minute decant, or a similar rest in a wide-bottomed glass, helps a young, structured red like this open up. Use a large Bordeaux-style glass with a tall bowl and a wide base, which gives the aromas room to develop and directs the wine toward the middle of the palate. At the table, this style suits foods with enough fat and protein to soften the tannins. Good matches are grilled ribeye or lamb chops, roast beef, braised short ribs, burgers with aged cheddar, and mushroom-heavy dishes such as beef bourguignon or roasted portobello. Hard cheeses like Gruyère or aged Gouda also work. Lighter fish or delicate salads tend to be overpowered. Since the vintage and cellaring notes aren't stated, treat the bottle as drink-now with some air. If you want to hold a bottle, keep it on its side in a cool, dark place and open it with the expectation of a short-to-medium window, not decades of ageing.