Orin Swift Papillon

Papillon from Orin Swift is listed here as a Cabernet Sauvignon-category red from the United States. The details we have don't give a vintage, alcohol level or blend breakdown, so the character described below is what Cabernet-based reds of this kind usually show. Check the bottle label for the specific vintage and composition. Expect a full-bodied red built around dark fruit such as blackcurrant, blackberry and black plum. Cabernet-driven wines often add cedar, graphite, tobacco leaf or baking spice from oak aging. Tannins in this style tend to be firm and grippy when the wine is young, and they soften with air or time. Acidity is usually moderate to fresh, which keeps the weight of the fruit from feeling heavy and carries a long, structured finish. Serve it a little below room temperature, around 16 to 18°C (60 to 65°F). A slightly cool bottle keeps the alcohol from tasting hot and keeps the fruit in focus. Decanting is a sensible step for a Cabernet-style wine. Give it 45 minutes to an hour in a decanter, or pour it into a wide glass and let it sit, to loosen the tannins and open the aromatics. A large, tall-bowled Bordeaux or Cabernet glass suits it best. The wide bowl lets the wine breathe, and the taller shape directs the oak and dark-fruit aromas toward the nose. At the table, structured tannin calls for fat and protein. Grilled ribeye, braised short rib, lamb chops with rosemary and slow-cooked beef stew all soften the grip of the wine. Aged hard cheeses such as cheddar, Gouda or Manchego are also good matches. Lighter dishes like delicate fish or fresh salads tend to be overwhelmed by a wine of this weight. On cellaring, Cabernet-based reds from serious producers can usually be enjoyed on release with decanting, and many gain complexity over several years of proper storage. Keep the bottle on its side, away from light and heat, at a steady cool temperature. If you open it young, give it air and serve it with a hearty main course.