Opus One Napa Valley Red Wine

This bottle is sold as Napa Valley Red Wine from the producer Opus One in the United States. The listing doesn't give a vintage, blend breakdown, alcohol level or tasting notes. What follows is what a wine labeled and positioned this way typically offers, not a measured profile of this bottle. Check the label for the vintage and the exact blend. Opus One is known for Bordeaux-style red blends, so expect a Cabernet Sauvignon-led wine, possibly with Merlot, Cabernet Franc, Petit Verdot or Malbec. Wines in this style usually show blackcurrant, black plum and blackberry, with cedar, graphite, dried herbs and a little vanilla or toasted spice from French oak. They are generally full-bodied, with firm but fine-grained tannins and enough acidity to keep the fruit from feeling heavy. A long, savory finish is typical. Structured reds like this suit rich, protein-heavy dishes. Roast rack of lamb, a dry-aged ribeye or a pan-seared steak with a red wine reduction all match the tannin and weight. Mushroom-based mains, braised short rib and hard aged cheeses such as aged Gouda or Manchego also work. Delicate fish or heavily spiced food would be overwhelmed. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F), because a warm room makes the alcohol and oak stand out. A young bottle of this type usually benefits from decanting for one to two hours so the tannins soften and the aromas open up. If it has some bottle age, decant gently and shorter to keep any sediment out of the glass. Use a large-bowled Bordeaux or Cabernet glass with plenty of room to swirl. Wines of this pedigree are usually built to age. They can drink well on release with decanting, but they often gain complexity with cellaring in cool, dark, stable conditions. Without the vintage on the listing, the label is the best guide to where the bottle sits in its life.