Chill the wine to around 55 or 60 degrees.
Cabernet Sauvignon is a bold, tannin-forward red wine that is often paired with red meat. This variety of wine actually was created centuries ago from a much older grape, Cabernet Franc, which is still used to make red wine today. Both Cabernet Sauvignon and Cabernet Franc wines are served in much the same way.
Instructions
1. Properly chill the wine. It is a common misconception that red wine should be served at modern room temperature. Instead, it should be served at the slightly chillier room temperature of centuries past. Chill the wine to around 55 or 60 degrees.
2. Decant the wine. It is important to let the wine breathe, either by popping the cork at letting it rest for 15 to 30 minutes, or by pouring it into a decanter and letting it rest for the same amount of time.
3. Consider the best pairings. Foods that pair well with Cabernet Sauvignon include steaks or roasted leg of lamb. Cabernet Franc also pairs well with red meat, as well as pork and pasta with red sauce.
4. Pour the wine into a wine goblet with a wide, deep bowl to better release the "nose".
5. Finish the bottle within 3 days, to prevent flavor loss due to oxidation.
Tags: Cabernet Franc, Cabernet Sauvignon, , Chill wine, Chill wine around, letting rest, room temperature