Caymus Special Selection

Caymus Special Selection is a Cabernet Sauvignon from the United States, listed with a Massachusetts appellation. Cabernet grown in a cooler New England climate usually differs from the warm-region versions many buyers expect. Expect firmer acidity, a more restrained fruit profile and a leaner frame, with the grape's classic cassis and blackcurrant character joined by red plum and sometimes a green-leaf or bell pepper edge. The listing gives no oak regimen or alcohol level, but Cabernet is commonly aged in barrel, which adds notes of cedar, vanilla or toasted spice. Tannins in this grape are typically firm and grippy, and the finish is usually moderate to long. Because Cabernet tannins and acidity both lean assertive, this wine is best with food that has fat and salt to soften them. Grilled ribeye, lamb chops with rosemary, burgers with sharp cheddar, and braised short ribs are the obvious matches. Mushroom dishes and aged hard cheeses such as Gouda or Manchego also work for the table. Light fish and delicate salads will be overpowered. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). If the bottle has been in a warm room, 15 to 20 minutes in the refrigerator helps keep the alcohol from reading hot and the fruit focused. A bold-style Cabernet like this often shows better with decanting. Pour it into a decanter or a wide-bowled jug 30 to 60 minutes before serving to soften the tannins and open the aromatics. A large Bordeaux-style glass with a tall bowl and a tapered rim gives the wine room to breathe and directs the aromas toward the nose. The listing doesn't give a vintage, so there is no basis for a specific cellaring window. Many Cabernets are made to be approachable on release and will also hold for a few years. If you plan to drink it now, decant it. If you want to hold it, store the bottle on its side in a cool, dark place with a steady temperature.