Scattered Peak Cab

Scattered Peak Cab is a Cabernet Sauvignon from Massachusetts, bottled under the Esplanda label. That makes it a New England Cabernet, which is uncommon. The producer hasn't published a vintage, tasting notes or alcohol level here, so what follows describes how Cabernet from a cool, short-season region usually behaves. It is not a measured profile of this bottle. Cabernet grown in a cooler Northeast climate tends to land lighter and more savory than the jammy, high-alcohol versions from warmer regions. Expect red and black currant and dark cherry, possibly with green-leaning notes such as bell pepper, dried herbs or cedar. Body is typically medium to medium-full. Acidity is usually bright and the tannins firm and grippy, so the wine reads as structured rather than plush. If some oak was used, vanilla, toast or baking spice may show on the mid-palate. The finish should be dry and moderately long, with the tannin the last thing you notice. That firm tannin and brisk acidity make it a food wine. Grilled or pan-seared steak, lamb chops, burgers with sharp cheddar and braised short ribs all suit it, because fat and protein soften the grip. Mushroom dishes, roasted root vegetables and aged hard cheeses are good meatless matches. Delicate fish or spicy dishes will clash with the tannins. Serve it slightly below room temperature, around 60 to 65°F. Twenty minutes in the refrigerator before opening gets a warm bottle to about the right point. Pour into a large-bowled Bordeaux-style glass so the aromas can open up. If the first glass seems tight or sharp, decant for 30 to 60 minutes or give it an hour in the open bottle. With no vintage or cellaring guidance from the producer, treat it as a bottle to drink within the next few years. With some air, it should drink well at the table.