Bieler Pere & Fils, Cotes du Rhone, France

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

(Knights Valley - California) – Cabernet Sauvignon

If the bottle has been stored at cellar temperature (55–65°F / 13–18°C), allow it to sit at room temperature for 20–30 minutes before serving to reach an ideal serving temperature of about 60–65°F (15–18°C). If the bottle is too warm, place it in the refrigerator for 20–30 minutes to cool slightly.

Chill or bring to serving temp

Hold the bottle upright for a few minutes to let any sediments settle (older vintages). Wipe the top of the bottle with a damp cloth. Use a waiter’s corkscrew or wine key to remove the cork, keeping the bottle steady and working smoothly to avoid cork crumble. Smell the cork briefly; a clean cork is normal. Pour a small taste to check for any off aromas (musty/mold = corked).

Inspect and open

If the wine is a recent vintage with bold tannins or an older vintage with noticeable sediment, decanting can help. Slowly pour the wine into a clean decanter in a steady stream. If there is sediment, stop pouring when you see sediment reach the neck of the bottle. For younger Cabernet Sauvignons, decant for 30–60 minutes to soften tannins and open aromas; for older wines, decant just to separate sediment and let the wine breathe 10–20 minutes.

Decant (optional)

Use a large-bowled red wine glass. Hold the glass by the stem and pour about 4–6 ounces (120–180 ml) per guest. Swirl gently to release aromas, then smell and taste. Refill as desired, keeping glasses no more than one-third full to allow room for swirling.

Serve

Arrange the cheese and crackers or bread on a small board. Cabernet Sauvignon pairs well with richly flavored cheeses such as aged cheddar or manchego, and with salty blue cheeses if you prefer bold contrasts. Take small bites between sips to observe how the wine’s tannins interact with fat and salt.

Tasting guidance: note the wine’s appearance (deep ruby to garnet), nose (black cherry, cassis, cedar, baking spice), palate (ripe dark fruit, firm tannins, medium–full body) and finish (length and any secondary notes like vanilla or tobacco).

Storage after opening: re-cork the bottle (use original cork or a wine stopper) and keep refrigerated upright. Consume within 3–5 days for best quality; heavier tannins help preserve structure.

Beringer Knights Valley Cabernet Sauvignon (or similar Cabernet Sauvignon)

Water (for decanting rinse or glass washing)

Cheese to pair (aged cheddar, manchego, or blue)

Crackers or crusty bread

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Make Beringer Recipe in just 40m. (Knights Valley - California) – Cabernet Sauvignon

Beringer Recipe

Descriptors

Tasting Notes

Food Pairings

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