Antigal Uno Cab Sau

Uno Cab Sau is a Cabernet Sauvignon from Antigal, listed here with a Massachusetts, United States origin. Cabernet Sauvignon is a small-berried, thick-skinned grape, and that skin is where the structure comes from. Wines in this style usually show blackcurrant and black cherry fruit, often with cedar, graphite, dried herbs or a green-pepper edge. How ripe or savory the fruit reads depends on the growing season. Expect a medium-full body, firm but not harsh tannins, and moderate acidity that keeps the dark fruit from going heavy. If the wine saw oak, it will usually show as vanilla, toasted spice or a little smoke on the finish. Cabernet's tannin and dark fruit call for food with fat and char. Grilled ribeye, lamb chops with rosemary, burgers with aged cheddar, and braised short ribs all soften the grip of the tannins. Mushroom dishes, roasted portobello, or lentils with caramelized onion work for a meatless table. Hard, aged cheeses such as Manchego, aged Gouda or Parmigiano-Reggiano also pair well. Delicate fish and very spicy dishes tend to clash with the tannin, so choose something else for those. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). Twenty minutes in the refrigerator before opening usually gets a bottle there. Cabernet that is too warm tastes alcoholic and flat, and too cold makes the tannins feel sharper. If the first pour seems tight or closed, decant it for 30 to 45 minutes, or pour it into large glasses and let it open for a while. A tall, wide-bowled Bordeaux-style glass suits it best. The wide bowl gives the wine room to breathe, and the narrower rim directs the aromas toward the nose. Treat this as a bottle to drink soon after purchase, since we have no information on its aging potential. Many Cabernets built for the table, rather than the cellar, are at their best within a few years of release. If you plan to hold it, store it on its side in a cool, dark place at a steady temperature, and open one early to see how it is developing.