The Herdsman Cab

The Herdsman Cab is a Cabernet Sauvignon bottled under the Esplanda label with a Massachusetts appellation, which is an uncommon origin for the grape. Cabernet ripens late and likes warmth, and New England's cooler, shorter season usually pushes the style toward the leaner, fresher end. Expect red and black currant, blackberry and plum, possibly with a green-leaf, bell pepper or herbal edge. Medium to full body is typical for the grape, with firm tannin and brisk acidity. The listing doesn't state the vintage, ABV or oak regime, so check the label for those. Wines like this often show some cedar, vanilla or toasted spice if barrel-aged. A good-sized finish of dark fruit and dry tannin is the usual pattern. At the table, Cabernet's tannin and acidity want fat and salt. Grilled ribeye, lamb chops, a burger with aged cheddar, or short ribs braised in their own juices all soften the grip and bring out the fruit. A cool-climate Cab with some herbal lift also suits roasted mushrooms, rosemary-roasted potatoes, and lentil or bean stews. For cheese, go with hard, aged styles such as Gouda, Manchego or sharp cheddar. Avoid delicate fish and anything very spicy-hot, which tends to exaggerate the tannin. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the fridge before opening gets a warm bottle there. Poured too warm, Cabernet tastes heavy and alcoholic. Since the producer hasn't published an aging profile, treat this as a bottle for drinking in the near term. If the tannins feel tight when you open it, decant it for 30 to 60 minutes, or just pour it into a wide glass and give it time to open up. Use a large-bowled Bordeaux-style glass, which gives the aromas room and directs the wine toward the middle of the palate. Fill it only a third full so you can swirl.