Vena Cava Cabernet

Vena Cava Cabernet is a sparkling wine from Esplanda, labeled with a Massachusetts appellation and built around Cabernet. That pairing is unusual: most sparkling wine comes from Chardonnay, Pinot Noir or Glera, and sparkling reds are a small niche. The details supplied don't give the sweetness level, color or vintage, so check the label for those. Sparkling wines made from Cabernet usually lean toward dark fruit, with blackcurrant, black cherry and plum at the center. Expect a touch of green pepper or cedar from the grape, a firmer structure than a typical sparkling wine, and fine tannin that the bubbles lighten on the palate. Serve it cold, around 45 to 50°F (7 to 10°C), which is a little warmer than a brut Champagne. That keeps the fruit readable and stops the tannin from tasting hard. About two to three hours in the refrigerator or twenty minutes in an ice bath will do it. Do not decant. Pouring it into a decanter would strip out the carbonation that defines the wine. If you want to open it up, a few minutes in the glass is enough. For glassware, choose a tulip-shaped sparkling glass or a standard white wine glass over a flute or a wide coupe. The extra room lets the dark-fruit aromas collect while the bubbles stay lively. Fill the glass about halfway. At the table, the structure makes this a good match for foods that usually call for a still red. Try charcuterie, grilled sausages, burgers, roasted mushrooms, aged cheddar or Gouda, and tomato-based pasta. The bubbles cut through fat and salt, which makes it a good fit for cured meats and fried food. Dark chocolate or berry desserts work if the bottle reads off-dry, but a very dry style is better with savory dishes. Sparkling wines like this are generally made to be opened soon after purchase rather than cellared. Keep the bottle upright in a cool, dark spot and plan to drink it within a year or two. Once opened, use a sparkling-wine stopper and finish it within a day.