Louis Martini Napa Cabernet Sauvignon

This is a Napa Valley Cabernet Sauvignon from Louis Martini, bottled at 14.5% alcohol by volume. That ABV is typical of warm-climate Napa reds, where ripe fruit and a fuller body go together. Styles like this usually show blackcurrant and blackberry fruit, with notes of cedar or baking spice from oak aging, and the reference notes point to dark fruit, restrained oak and a smooth finish. Expect a medium-full body, moderate acidity and tannins that are firm enough to give structure but rounded enough to drink without much wait. Because the tannin grip is the defining feature of Cabernet, this wine rewards food with fat and protein. Grilled ribeye, lamb chops with rosemary, burgers with aged cheddar, and braised short ribs all soften the tannins and pick up the dark fruit. Hard cheeses such as Gouda or Manchego work well. Mushroom-based dishes, particularly roasted portobello or a beef and mushroom ragù, suit it too. Avoid delicate fish or spicy dishes, which tend to make tannic reds taste bitter and hot. Serve it at about 60 to 65°F (16 to 18°C), which means cooling it briefly if the bottle has been kept at room temperature. Served too warm, a 14.5% wine tends to show its alcohol more than its fruit. A short decant of 30 to 45 minutes is worth doing, or at least pour it into a large glass and let it sit, as this loosens the tannins and brings out the aromatics. Use a large Bordeaux-style glass with a tall bowl, which gives the wine room to open and directs the aromas upward. This is best treated as a bottle to drink over the next few years rather than one to cellar for a long time. Napa Cabernet at this level is generally made to be approachable on release, though it should hold comfortably for several years if stored on its side in a cool, dark place.