Wild Horse Pas Robles Cab

Cabernet Sauvignon is the grape behind this bottle, and the label reads Wild Horse Pas Robles Cab. The listing gives the United States as the country and Massachusetts as the appellation. It gives no ABV, vintage or official tasting notes, so what follows describes how Cabernet Sauvignon of this kind typically behaves, not measured details of this bottle. Expect a medium-full to full-bodied red built around dark fruit such as blackcurrant, blackberry and black cherry. Cabernet usually adds savory notes of cedar, tobacco, graphite or dried herbs, and oak aging often brings vanilla, toast or baking spice. The tannins are normally firm and grippy, and acidity is moderate. The finish tends to run long and a little dry. Cabernets from warmer regions lean riper and plusher, while cooler-climate bottles show more green pepper and tighter structure. Taste it before deciding which way this one goes. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). If you pour it too warm, the alcohol stands out and the fruit goes soft. Giving a young Cabernet 30 to 60 minutes in a decanter, or just in the glass, usually softens the tannins and opens up the aromatics. Use a large-bowled Bordeaux-style glass with a tall, roomy shape, which gives the wine space to breathe and moves the tannic edge away from the front of the palate. At the table, Cabernet works best with fat and char. Grilled ribeye, lamb chops, burgers, braised short rib and aged cheddar all soften the tannins, and mushroom dishes or roasted portobello suit it as well. Avoid delicate fish and very spicy food, because the tannin turns bitter against both. For a wine in this style, you can drink it over the next few years without worry. Whether it gains from further cellaring depends on the vintage and the producer's structure. If the label shows no vintage guidance, treat it as a bottle to enjoy soon, with decanting if it feels tight.