Z Alexander Brown Red Blend

Z Alexander Brown Red Blend is a red wine from Massachusetts, filed under Cabernet Sauvignon. The name says blend, so Cabernet is likely part of the mix rather than the only grape. The details given don't list the other varieties, the vintage or the alcohol level, so check the back label for those. The notes below describe what blends built on Cabernet usually offer, not a measured profile of this bottle. Expect dark fruit such as blackcurrant, blackberry and plum, possibly with a leafy or herbal edge. Cabernet-led reds usually have medium-full body, firm but manageable tannin and fresh acidity. If the wine saw oak, it would show as cedar, vanilla or light toast. Wines from cooler New England growing regions often come out a bit leaner and brighter than warm-climate Cabernet. Expect more acidity and less jammy weight, and a finish that is moderate rather than very long. At the table, this style suits foods with enough fat and savor to meet the tannin: grilled steak, burgers, lamb chops, roast beef, mushroom dishes and aged cheddar. The acidity also works with tomato-based dishes such as meatballs or baked pasta, and with sausages or barbecue that isn't too sweet. A very spicy dish would clash with the tannin. Serve it at about 16 to 18°C (60 to 65°F), which is slightly below room temperature. Pulling the bottle from a cool spot 20 minutes before pouring is usually enough. Medium-bodied blends like this don't need long decanting, but 20 to 30 minutes in a decanter or a wide glass can soften the tannin if the first pour seems tight. Use a large-bowled red wine glass, which gives the aromas room to open. Most bottles in this category are made to drink within a few years of release. Unless the label indicates otherwise, plan to open it soon rather than cellar it.