Mayacamas Cab Sauv

This Cabernet Sauvignon carries a Massachusetts appellation and the Esplanda label, which is an unusual pairing for a grape more often associated with warmer regions. Specific tasting notes aren't published for this bottle, so what follows is what Cabernet Sauvignon typically delivers. Expect dark fruit such as blackcurrant, blackberry and plum, with cedar, graphite or dried herb notes. Cabernet is generally medium-full in body with firm tannin and moderate-to-high acidity. If this bottling saw oak, vanilla and toasted spice may show on the finish. Cooler-climate examples often lean toward leaner fruit and brighter acidity than the plush style of hotter regions, so it makes sense to approach this one without a heavy, jammy profile in mind. Cabernet's structure calls for food with fat and protein. Grilled ribeye, lamb chops with rosemary, braised short ribs and burgers with aged cheddar all give the tannin something to work against. Mushroom dishes, roasted root vegetables and hard cheeses such as aged Gouda or Manchego suit it too. Light fish and delicate salads will tend to be overwhelmed by it. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). A short stay in the refrigerator before opening usually gets a bottle to that range. If the wine tastes tight or closed when first poured, 30 to 60 minutes in a decanter, or simply in the glass, tends to soften the tannin and open up the aromas. A large-bowled red wine glass gives the wine room to breathe and concentrates the aromas toward the rim. Without a stated vintage or cellaring guidance from the producer, treat this as a bottle to drink in the near term. Cabernet can age well when it has the tannin and acidity for it, but there is no basis here to promise a particular window. If you want to hold it, keep it on its side in a cool, dark spot and open a bottle periodically to see how it develops.