Malbec - Escorihuela 1884 (Argentina) A blend of forest fruits, plum and cherry. Smooth and concentrated tannins in the mouth result in a long and firm finish with minor hints of oak.

Happy Hour Wine

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

Intense with notes of red berries, cassis, and blackberry. On the palate, it is soft and concentrated, full-bodied and powerful. The tannins are firm but ripe and the finish is long and elegant with notes of black cherry and blueberry.

Inspect the bottle for storage condition and temperature. Ideal serving temperature for a full-bodied Napa Cabernet Sauvignon is 60–65°F (15–18°C). If the bottle has been stored cooler, allow it to sit at room temperature for 30–45 minutes before opening.

Stand the bottle upright for 24 hours before opening if it has been recently moved. This allows any sediment to settle to the bottom (particularly useful for older bottles, though this anniversary release is typically filtered minimal).

Cut the foil around the neck cleanly below the lip with a foil cutter or small knife. Wipe the top of the bottle with a clean cloth to remove any dust or sediment from the cork area. Insert a waiter’s corkscrew or sommelier knife straight into the cork and pull gently and steadily to extract the cork without breaking it.

Open the bottle

Pour the wine slowly into a decanter. For a concentrated, full-bodied Napa Cabernet like Caymus 50th Anniversary, decant for 45–90 minutes to allow aromas (red berries, cassis, blackberry) to open and to soften firmer tannins. If you prefer less aeration, decant for 20–30 minutes. Pour in a single steady stream to minimize splashing.

Decanting (recommended)

If you do not have a decanter, pour the wine gently into large red wine glasses and allow 20–30 minutes of airing in the glass before tasting.

Select large Bordeaux-style or other large-bowled red wine glasses. They concentrate aromas and provide space for swirling. Place one glass per guest and a small pitcher of room-temperature still water for palate cleansing between sips.

Pour tasting pours of roughly 3–4 oz (90–120 ml) per person to allow guests to swirl and smell without a full glass. For full pours, serve 5–6 oz (150–180 ml).

Serve with complementary foods: aged cheddar, Manchego, or other hard cheeses; cured meats like salami or prosciutto; roasted or grilled red meats; dark chocolate for a dessert pairing. These pairings highlight the wine’s black cherry, blueberry, cassis notes and balance its firm yet ripe tannins.

Advise guests to sip slowly, first smelling to appreciate the intense aromatic profile (red berries, cassis, blackberry), then take a small sip and let it coat the palate to sense the wine’s concentration, full body, and tannic structure. Note the long, elegant finish that shows black cherry and blueberry flavors.

If enjoying over a meal, re-taste the wine after a course change (especially after fatty or strongly flavored dishes) to appreciate how the flavors evolve with food.

Store any remaining opened bottle upright in a cool place with a vacuum wine preserver or stopper. Refrigerate opened red wine; it will keep 3–5 days under vacuum or inert gas preservation, though aromatics will gradually decline.

Caymus Cabernet Sauvignon 50th Anniversary (bottle)

Decanter

Wine glasses (large red / Bordeaux style)

Room-temperature still water (for palate cleansing)

Charcuterie / hard cheeses (recommended pairings: aged cheddar, Manchego, salami)

CABERNET SAUVIGNON, Caymus 50th Anniversary, Napa

BLACK MANHATTAN

Cleveland Underground Black Cherry Bourbon, Muddled Maraschino Cherry, Orange, Sugar, Club Soda, Bitters

CLEVELAND OLD FASHIONED

Bulleit Rye Whiskey, Sweet Vermouth, Bitters, Maraschino Cherry

SPENCER'S MANHATTAN EST. 1874

Blade & Bow Bourbon, Giuseppe Carpano Vermouth, Luxardo Cherry

BLADE RUNNER MANHATTAN

Bribon Reposado Tequila, REAL Coconut, Sour Mix, Salted Rim

COCONUT MARGARITA

Bribon Reposado Tequila, REAL Mango, Sour Mix, Salted Rim

MANGO MARGARITA

Make CABERNET SAUVIGNON, Caymus 50th Anniversary, Napa Recipe in just 1h 30m. Intense with notes of red berries, cassis, and blackberry. On the palate, it is soft and concentrated, full-bodied and powerful. The tannins are firm but ripe and the finish is long and elegant with notes of black cherry and blueberry.

Cabernet Sauvignon, Caymus 50th Anniversary, Napa Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like