Josh Reserve – Cabernet Sauvignon Recipe

Chill to serving temperature

Place the bottle in a refrigerator or wine cooler for 30–60 minutes before service to bring the Josh Reserve Cabernet Sauvignon to 58–62°F (14–17°C). If the bottle is too cold, allow it to sit at room temperature for 10–15 minutes before serving.

Open the bottle

Wipe the top of the bottle with a clean towel. Use the waiter’s corkscrew to remove the foil, position the screw into the cork center, and extract the cork smoothly. Inspect the cork for any signs of damage or excessive seepage; note any off-odors.

Optional decanting

If the wine is young and tannic or has sediment, decant for 30–60 minutes to aerate and soften the tannins. For a bottle being served by the glass, pour slowly into a decanter until about two-thirds full. If the wine is mature and has no sediment, a brief pour into the decanter for aeration (10–15 minutes) is sufficient.

Pouring a glass

Hold the glass by the stem. Pour 6 oz (approx. 180 ml) of Josh Reserve Cabernet Sauvignon into a large Bordeaux-style glass, filling to about one-third to half full to allow room for swirling and aromatics. When finishing the pour, twist the wrist slightly and wipe the bottle lip with the towel to prevent drips; use a drip ring or cloth if available.

Presentation & tasting note

Present the bottle and the glass to the guest (or place on the service plate) with the label facing them. Offer a brief tasting note: 'Josh Reserve Cabernet Sauvignon — ripe black cherry, cassis, dark chocolate, and cedar with balanced tannins and a long finish.' Invite the guest to sniff and taste if performing a formal pour.

Ensure the glass is spotlessly clean and at room temperature. If desired, rinse the glass interior with a small splash (about 2 tablespoons) of filtered water and pour it out immediately; dry the exterior with a towel.

Hold the glass by the stem during service and encourage swirling to release aromatics. Offer a wine napkin under the bottle or glass to catch any residual drips during service.

If serving multiple glasses from the same bottle, pour in a clockwise or counterclockwise pattern to avoid passes over the same guest. Refill glasses only when guests are below half-full to maintain control of service and temperature.