90+ Cellars Napa Valley Cabernet Sauvignon

90+ Cellars Napa Valley Cabernet Sauvignon is a dry, full-bodied red built on Cabernet Sauvignon grown in Napa Valley, California. Wines from this valley and grape usually lean on dark fruit such as blackcurrant, blackberry and black plum. Depending on the vintage and winemaking, they often add notes of cedar, baking spice, tobacco or cocoa. Expect firm tannins that grip the gums and a structure built for rich food. Acidity in Napa Cabernet is usually moderate. It keeps the fruit from tasting heavy, and the finish tends to run long. The details here don't list an oak regime, so treat any toasty or vanilla character as a possibility rather than a given. That tannic backbone is why this style is a food wine. It works best with protein and fat, which soften tannin on the palate. A ribeye or strip steak off the grill is the classic match. Braised short rib, lamb chops with rosemary, and burgers with aged cheddar or blue cheese also suit it. For vegetarian dishes, look for umami and char: grilled portobello, mushroom risotto, or roasted eggplant with a hard aged cheese. Delicate fish and light, sweet, or heavily spiced dishes will tend to be overpowered. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). A full-bodied red served too warm can taste alcoholic and flat, so 20 to 30 minutes in the fridge before opening helps in a heated room. Giving it 30 to 60 minutes in a decanter, or just in the glass, usually loosens the tannins and opens the aromas. A large-bowled Bordeaux-style glass gives the wine room to breathe and directs the dark fruit toward the nose. Wines like this are generally made to drink on release, and the firm tannins mean it will also reward a short rest. Decanting and a good steak are the simplest way to open it up now. If you cellar a bottle, keep it somewhere cool, dark and steady, and expect the fruit to settle and the tannins to relax over a few years rather than a decade.