Joseph Phelps Napa Cabernet Sauvignon

This Cabernet Sauvignon is listed as a United States wine with a Massachusetts appellation. That is a cooler, shorter growing season than the warm regions behind most Cabernet on shelves. The listing gives no vintage, alcohol level, oak regimen or tasting notes, so what follows describes what to expect from Cabernet Sauvignon grown in a cooler climate rather than measured facts about this bottle. Expect a medium-bodied to full-bodied red built around blackcurrant and dark plum, with cooler-climate touches such as green pepper, dried herbs, graphite or cedar. Cabernet carries firm tannin and moderate-to-high acidity, and cooler sites usually push the acidity and savory character further than warm ones do. Any oak influence would likely show as vanilla, toast or baking spice, but whether this wine saw oak is not stated. The finish on Cabernet is typically dry and grippy, with tannin that lingers after the fruit fades. Cabernet's tannin and acidity suit fatty, savory food. Grilled ribeye, lamb chops with rosemary, braised short ribs and burgers with sharp cheddar all give the tannin protein and fat to work against. Mushroom dishes, roasted root vegetables and aged hard cheeses such as Gouda or Manchego also work. Delicate fish and spicy dishes tend to clash with the tannin. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the refrigerator before opening usually gets a warm bottle there. Because Cabernet is tannic, pouring it into a decanter or opening it 30 to 60 minutes ahead typically softens the structure and lets the aromas open. A large-bowled red wine glass or a Bordeaux-style glass gives the wine room to breathe and directs the aromas toward the nose. As for cellaring, with no vintage given, treat it as a bottle to open soon. The tannin and acidity suggest it would hold for a few years if stored cool, dark and on its side, but check the label for the vintage before deciding to lay it down.