Taking Root Blanc De

Taking Root Blanc De is a Massachusetts wine from the United States, and it is listed under Cabernet Sauvignon. The name points to a "blanc de" style, which usually means a white or very pale wine pressed from dark-skinned grapes, so the Cabernet listing fits that reading. The details we have don't confirm the vintage, the exact style, the alcohol level or any tasting notes. Treat what follows as what this kind of wine typically does, not a measured profile of this bottle. White wine made from Cabernet Sauvignon usually has little or no skin contact. That keeps tannin close to nil and colour pale. Expect a light to medium body and the green-leaning fruit Cabernet is known for, such as under-ripe berry, red currant, green pepper or herbal notes, with a crisp backbone of acidity. Cool-climate New England fruit tends to push acidity higher, which suits a wine like this. If the producer used oak, it would likely show as a faint creamy or spiced edge. Most wines in this style are made fresh and unoaked. At the table, treat it like a dry rosé or a firm, fruit-driven white. Shellfish, grilled or pan-seared fish, chicken with herbs, goat cheese, charcuterie, and salads with vinaigrette all work. Cured meats and mild cheeses also pair well, because the acidity cuts through fat and salt. Serve it well chilled, around 7 to 10°C (45 to 50°F), so the acidity stays bright. Let it warm slightly in the glass if it seems muted. Decanting isn't needed. If you want to open it up, a few minutes in the glass is enough. A standard white-wine glass with a moderate bowl suits it, since it will concentrate the fruit and herbal aromas without letting them fade. Wines in this style are usually made to drink within a year or two of release, so plan to open it soon instead of cellaring it. Check the label for the vintage and any producer notes on style before you decide when to open it.