Paso A Paso Verdejo

Paso A Paso Verdejo is made by Esplanda in Massachusetts, which is an unusual origin for a wine with a Spanish grape name. The product name points to Verdejo. The listing's category field says Cabernet Sauvignon, and the details provided don't settle which it is, so check the bottle's label for the grape. The notes below describe Verdejo, and the closing paragraph covers how Cabernet would change the advice. Verdejo is typically a dry, aromatic white. Expect lime, green apple and stone fruit, often with a grassy or fennel-like edge and a slightly bitter almond note on the finish. Bottles in this style usually have medium body, crisp acidity, no tannin worth mentioning and little or no oak. Esplanda has not published a tasting profile for this bottle, so treat these as category expectations rather than measured notes. Serve it well chilled, around 7 to 10°C (45 to 50°F). Take it out of the fridge about ten minutes before pouring so the aromatics open up. It doesn't need decanting. A standard white wine glass with a tapered rim concentrates the citrus and herbal aromas. Verdejo is generally a drink-now wine and is best in its first couple of years. This bottle shouldn't be expected to improve with cellaring. For food, its acidity suits grilled shrimp, ceviche, oysters and clams. It also works with goat cheese salads, asparagus, and dishes heavy on herbs, garlic and lemon, such as roast chicken with thyme. Green olives and fresh salsa verde are other good matches. If the label shows Cabernet Sauvignon, ignore the chilling advice. That grape is served at roughly 16 to 18°C (60 to 65°F) in a large-bowled red wine glass. It pairs with grilled red meat and aged cheeses, and it benefits from an hour of decanting.