St. Francis, Sonoma Recipe

Chill to serving temperature

If the bottle has been stored at cellar temperature (around 55°F / 13°C), allow it to cool in the refrigerator for 15–20 minutes before serving. The ideal serving temperature for a Sonoma Cabernet Sauvignon is 60–65°F (15–18°C). Do not over-chill — too cold mutes aromas and flavors.

Open the bottle

Use a waiter’s corkscrew to remove the foil and cork. Wipe the bottle lip with a clean cloth. Inspect the wine briefly for any off-odors that could indicate cork taint.

Decant (recommended)

Pour the wine slowly into a decanter, aiming to leave any sediment in the bottle. Decanting for 30–60 minutes will help open the wine’s aromas and soften tannins. For a younger, bolder Sonoma Cabernet, decant closer to 60 minutes; for an older bottle, decant for a shorter time (10–20 minutes) to avoid excessive exposure to air.

Pour and assess

Pour about 4–6 oz (120–180 ml) per glass, filling to the widest part of the bowl to allow swirling. Swirl each glass gently, then inhale to appreciate the wine’s bouquet — expect dark fruit (black cherry, plum), baking spices, cedar, and oak-derived notes.

Arrange the optional cheeses, charcuterie, and bread/crackers on a board. Serve the wine alongside small bites. The wine’s structure and tannins pair well with aged cheeses and fatty cured meats. Take small bites between sips to highlight complementary flavors.

Consume within 2–3 days after opening. Reseal with the original cork or a vacuum stopper and refrigerate; allow to return to serving temperature before drinking again.