Banshee Sonoma Cabernet Sauvignon

Banshee Sonoma Cabernet Sauvignon comes from Sonoma County, California, and is bottled at 14.5% ABV, which puts it in the fuller-bodied range for the grape. Sonoma Cabernet of this kind typically shows dark fruit at the center: expect blackcurrant, blackberry and black cherry, with secondary notes of cedar, vanilla or baking spice if the wine saw oak, which is common for the variety and region. At this alcohol level, expect a ripe, rounded mid-palate and a warm finish. Structure is where Cabernet Sauvignon earns its reputation. Styles like this usually carry firm but ripe tannins that grip the gums and cheeks, balanced by moderate to fresh acidity that keeps the fruit from tasting heavy. The finish tends to run medium to long, with the tannins fading last. Sonoma bottlings are often a little softer and more fruit-forward than their Napa or Bordeaux counterparts, so this should be approachable without much cellar time. At the table, tannin wants fat and protein. Grilled ribeye, lamb chops with rosemary, short ribs and burgers are the obvious matches, since the meat softens the tannins and the wine's fruit stands up to char. Aged cheddar, gouda and blue cheese work for a cheese board, and mushroom dishes or lentil stews suit those skipping meat. Avoid delicate fish or lightly dressed salads, which the wine will overpower. Serve at roughly 60 to 65°F (16 to 18°C), which is slightly cooler than most room temperatures; 20 minutes in the fridge before opening is usually enough. Pouring it into a decanter or simply opening the bottle 30 to 60 minutes ahead helps the aromatics open and relaxes the tannins. Use a large-bowled red wine or Bordeaux glass so the wine has room to breathe.