Stag’s Leap Artemis – Cabernet Sauvignon Recipe

Time20m

Serves1

Make Stag’s Leap Artemis – Cabernet Sauvignon Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Chill and inspect bottle
If the bottle has been stored at cellar temperature, chill it to 60–65°F (15–18°C) for about 30–45 minutes in the refrigerator or 10–20 minutes in an ice bucket (do not overchill). Inspect the bottle for sediment or damage and wipe the neck clean with a dry cloth.
2
Open the bottle
Use a sommelier knife to cut the foil cleanly below the lip. Remove the foil and wipe the top of the cork and bottle. Insert the screw into the cork straight and extract the cork gently to avoid crumbling.
3
Decant (optional)
If the bottle is older or you prefer aeration, decant for 30–60 minutes to allow aromas to open and soften tannins. For younger wines, a 10–20 minute pour into a glass or decanter is often enough.
4
Check temperature
Use a wine thermometer if available. Aim for serving temperature of 60–65°F (15–18°C). If too warm, place bottle in an ice bucket for 5–10 minutes; if too cold, let it sit at room temperature for 10–15 minutes.

5
Select glassware
Choose a large Bordeaux-style glass to concentrate aromas and support the wine's structure.
6
Pour
Pour approximately 6 oz (one glass) into each Bordeaux glass, filling to the widest part of the bowl to allow swirling without spilling.
7
Observe and swirl
Hold the glass by the stem and observe the deep ruby to garnet color. Gently swirl to release aromas and look for the wine's legs to assess body and alcohol perception.
8
Smell
Bring the glass to your nose and take a few short sniffs, then a deeper inhale. Expect aromas of dark berry fruit (blackcurrant, blackberry), dark chocolate, cedar, and violet with hints of spice and vanilla from oak.
9
Taste
Take a moderate sip, coat the palate, and note acidity, tannin structure, fruit intensity, and oak influence. Expect concentrated black fruit, firm but polished tannins, and a long savory finish. Swallow or spit according to context.

10
Serve
Serve the wine at 60–65°F (15–18°C). Replace the cork or use a wine stopper between pours and keep the bottle upright to minimize oxidation.
11
Pairings
Serve with grilled or roasted red meats, lamb, hearty stews, aged cheeses, or dark chocolate. Offer small portions of accompaniments (aged cheddar, cured meats, dark chocolate) to complement the wine.
12
Storage after opening
If you have leftover wine, reseal with the cork or stopper and refrigerate. Consume within 2–4 days for optimal quality; longer storage will lead to gradual oxidation.