Plumpjack Napa Cabernet Sauvignon

PlumpJack's Napa Cabernet Sauvignon is a red wine built on Cabernet Sauvignon, the grape behind most of the structured, long-lived reds made in the United States. The label points to Napa, and wines in that style are usually full-bodied. Expect dark fruit such as blackcurrant, blackberry and black plum, with cedar, graphite, dried herb or tobacco leaf arriving as secondary notes. Cabernet from this kind of climate typically has firm, grippy tannin, enough acidity to keep the fruit from feeling heavy, and a long finish. Oak aging, usually in French barrels, tends to add vanilla, toast and a little baking spice. Because of that tannin, this wine suits fat and protein. A grilled ribeye, braised short rib or lamb chops with rosemary let the tannin soften against the meat. Aged hard cheeses such as cheddar, Gouda or Manchego work well, and so does a mushroom-heavy dish like beef Wellington or a roasted portobello main. Delicate fish and lightly dressed salads will be overwhelmed by a wine of this weight. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). A bottle at 70°F or warmer can taste alcoholic and flat, so 15 minutes in the refrigerator before opening helps. A young Cabernet usually opens up with 45 to 90 minutes of air. Decant it, or pour it into a wide glass and give it time. If the bottle has some bottle age, decant it gently to leave any sediment behind, and keep the air time shorter. A large-bowled Bordeaux-style glass with a tapered rim concentrates the cedar and dark-fruit aromas and gives the wine room to breathe. Structured Napa Cabernet generally rewards cellaring and can improve for a decade or more in good storage. It can also be opened sooner if you give it a decant and a rich meal. If you drink it young, plan on the decanting and the food. Store bottles on their side in a cool, dark place at a steady temperature.