B Woodbridge Cabernet Recipe

Chill to serving temperature

If the bottle is at room temperature, place it in the refrigerator for 20–30 minutes to bring it down to a recommended serving range of about 60–65°F (15–18°C). If already cool, no chilling is necessary.

Inspect and prepare bottle

Remove foil or capsule from top of the bottle. Wipe the lip of the bottle with a clean cloth or paper towel to remove any dust or sediment.

Open the bottle

Use a waiter’s corkscrew or other cork remover: center the screw on the cork, twist down until one spiral turn remains, pull the cork out slowly and steadily to avoid breakage. If the bottle has a screwcap, simply twist it open.

Decant (optional)

If the wine is older, tastes musty, or has noticeable sediment, decant into a clean decanter. Pour slowly in a steady stream, watching the neck of the bottle for sediment; stop when you see sediment reach the neck. If younger (typical for Woodbridge Cabernets), decanting for 20–30 minutes can help open aromas and soften tannins but is optional.

Aerate in glass (if not decanting)

If you choose not to decant, swirl the wine in the glass gently for 30–45 seconds to introduce air and release aromas.

Pour and serve

Pour about 4–6 ounces (120–180 ml) per glass, filling to the widest part of the bowl to allow aromas to gather. Serve immediately. Encourage guests to smell the wine first, then take a small sip and let it coat the palate to appreciate fruit, tannin, and oak notes.

Storage after opening

If not finishing the bottle, re-cork or use a wine stopper and refrigerate upright. Consume within 3–5 days for best quality (flip to room temperature before serving again).

Arrange cheese and meats on a small board or plate. Slice cheese into thin wedges or slices and fan cured meats. Place crackers or bread on the side.

Break dark chocolate into squares and serve a small piece with a sip of Cabernet to highlight complementary flavors (dark fruit, cocoa, and tannin interplay).