Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Smooth, medium- full bodied, with rich dark fruit flavors, Paso Robles, California

If the bottle has been refrigerated, remove it and let it warm for 20–30 minutes to reach about 60–65°F (15–18°C), which shows Cabernet’s full aroma and fruit profile. If the bottle is at room temperature above 70°F, chill it in the refrigerator 15 minutes before serving.

Serve chilled to cellar temperature

Use a waiter’s corkscrew or wine key to remove the cork cleanly. Inspect the wine briefly for any off-smells; a Paso Robles Cabernet should smell of dark berry, cassis, black cherry, moderate oak, and a hint of spice.

Open the bottle

Pour the entire bottle into a decanter if you want to aerate the wine and soften tannins. For a medium–full bodied Cabernet from Paso Robles, decant for 30–60 minutes. If you prefer minimal aeration, decant for 10–15 minutes. If the wine is young and tight, aim for the longer end of that range.

Optional decanting

If you want to add a warm aromatic accent (suitable for cool evenings), place 1/4 cup (60 ml) filtered water in a small saucepan and bring to a gentle simmer. Add the wide strip of orange peel, half cinnamon stick, 2 whole cloves, and half a star anise. Simmer for 3–4 minutes to release oils and spices, then remove from heat and let cool 1–2 minutes.

Warm aromatics (optional, for a lightly spiced accent)

Pour a small amount of the warm spiced water (1–2 tablespoons) into the decanter or directly into the glass, then immediately top with the Cabernet. This briefly warms and adds a subtle spice note without cooking the wine. Do not add more than 1–2 tablespoons per bottle to avoid altering the wine character.

Tempering and combining aromatics with wine (optional)

Pour wine into large Bordeaux-style glasses and serve. If using the orange peel and spices, drop the orange strip and the half cinnamon stick into the decanter or into one shared serving carafe for visual appeal. Serve with 4 oz (approx. 115 g) of assorted cheeses and charcuterie per bottle as a complementary pairing. Enjoy at 60–65°F.

Presentation and pairing

Cabernet Sauvignon (one bottle)

Orange peel (wide strips)

Whole cinnamon stick

Cloves

Star anise

Filtered water (for decanting/tempering)

Cheese and charcuterie (for pairing, optional)

One Stone Cabernet

Make One Stone Cabernet Recipe in just 45m. Smooth, medium- full bodied, with rich dark fruit flavors, Paso Robles, California

One Stone Cabernet

Descriptors

Tasting Notes

Food Pairings

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