Zuccardi Q Cabernet Franc

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

Aromas of blue fruits, toasted oak, leather and tobacco leaf, with flavors of black cherry, blackberry, blueberry and cinnamon graham. Notes of mocha join polished tannins on a juicy, sumptuous finish

Take the bottle from refrigeration or cellar and allow it to sit at serving temperature (60–65°F / 15–18°C) for about 20–30 minutes if it has been stored cooler. If the bottle is too warm (above 70°F / 21°C), chill in the refrigerator for 10–15 minutes; if too cold (below 55°F / 13°C), rest at room temperature for 20–30 minutes. Proper temperature will let blue fruit, spice and oak aromas express fully.

Bring to proper temperature

Stand the bottle upright for 30 minutes before opening if it has been stored on its side (this lets any minimal sediment settle). Open the bottle carefully and pour the wine into a decanter. For a wine like Treana Cabernet with concentrated fruit, toasted oak and leather notes, decant for 45–90 minutes to soften tannins and allow mocha, tobacco leaf and cinnamon graham nuances to emerge. If short on time, decant for at least 20 minutes.

Decanting (recommended)

Use Bordeaux-style glasses with a tall bowl to focus aromas. Pour about 5–6 oz (150–180 ml) per glass for initial tasting. Hold the glass by the stem and swirl gently once to release aromas of black cherry, blackberry and blueberry along with toasted oak and leather.

Glass selection and pouring

Inhale gently to pick up layered aromas: start with blue and black fruits (black cherry, blackberry, blueberry), then note toasted oak, leather and tobacco leaf; faint mocha and cinnamon graham may appear as the wine warms. Taste to confirm flavors and feel the polished tannins and juicy finish. Allow the wine to breathe in the glass and re-evaluate every 10–15 minutes while consuming to observe development.

Tasting notes guidance

Steak pairing: Serve grilled or roasted ribeye (seasoned simply with salt and pepper) alongside the wine. The wine’s structure and ripe dark-fruit flavors complement fatty, charred beef. Slice steak into portions and rest 5–10 minutes after cooking before serving.

Cheese and chocolate: Offer aged cheddar or manchego in 1–2 inch slices; follow with small pieces of dark chocolate (70% cacao) to emphasize the wine’s mocha and blackberry notes.

Vegetarian option: Balsamic-roasted mushrooms (toss 8 oz sliced cremini or shiitake with 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper; roast at 425°F / 220°C for 12–15 minutes) mirror the wine’s savory, tobacco and leather characteristics.

Service pacing: For a 750 ml bottle, plan for 4–5 standard pours (5–6 oz each). If decanted for 45–90 minutes, re-taste as flavors open — many Paso Robles Cabernet Sauvignons will show more mocha and polished tannins after 30–60 minutes of air contact.

Cabernet Sauvignon (Treana, Austin Hope, Paso Robles)

Decanter or large wine carafe

Wine glasses (Bordeaux-style recommended)

Grilled or roasted ribeye steak

Aged cheddar or manchego

Dark chocolate (70% cacao or above)

Balsamic-roasted mushrooms

CABERNET SAUVIGNON, Treana, Austin Hope, Paso Robles

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Make CABERNET SAUVIGNON, Treana, Austin Hope, Paso Robles Recipe in just 1h 30m. Aromas of blue fruits, toasted oak, leather and tobacco leaf, with flavors of black cherry, blackberry, blueberry and cinnamon graham. Notes of mocha join polished tannins on a juicy, sumptuous finish

Cabernet Sauvignon, Treana, Austin Hope, Paso Robles Recipe

Descriptors

Tasting Notes

Food Pairings

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