Lapostolle Cabernet Sauvignon Recipe

1. Chill to serving temperature

If the bottle has been stored at room temperature, place it in the refrigerator for 30–45 minutes to bring the wine to a recommended serving temperature of about 14–16°C (57–61°F). If you need to chill quickly, place the bottle in an ice bucket with ice and water for 10–15 minutes. Do not over-chill — Cabernet Sauvignons are best slightly below room temperature.

2. If using a decanter, rinse it with about 1/4 cup (60 ml) of filtered water and pour the water out to ensure the decanter is clean and close to room temperature.

3. Inspect the bottle

Check the label for vintage and producer notes. Hold the bottle up to light and look for any sediment near the base (common in older vintages).

4. Open the bottle

Using a corkscrew, cut the foil below the lip, remove the capsule, place the screw in the center of the cork and pull gently to remove the cork. Wipe the bottle neck with a clean cloth or napkin to remove any cork dust or residue.

5. Decant for aroma and sediment

If the wine is a recent vintage or you want to open up aromas and soften tannins, pour the wine slowly into a decanter in one steady stream. For older vintages that may have sediment, pour slowly and watch for sediment approaching the neck; stop when you see sediment and leave the remainder in the bottle. Let the wine rest in the decanter for 20–60 minutes depending on age and intensity: younger Cabernets benefit from 30–60 minutes; more mature bottles may need less time.

6. If not decanting, open the bottle and let it breathe in the open glass for 10–20 minutes before tasting to allow aromas to emerge.

7. Glassware and pour

Use a large-bowled red wine glass. Pour about 4–6 ounces (120–180 ml) per serving to allow space for swirling and inhaling aromas. Hold the glass by the stem to avoid warming the wine with your hand.

8. Evaluate appearance

Tilt the glass against a white background to observe color, clarity and rim. Younger Lapostolle Cabernets typically show deep ruby to purple hues; older bottles may show garnet edges.

9. Swirl and sniff

Gently swirl the wine to release aromas. Bring the glass to your nose and take a few short sniffs, then a longer inhale. Note primary aromas (blackcurrant, blackberry), secondary (oak, vanilla, toast) and tertiary (if aged: leather, tobacco) notes.

10. Taste

Take a moderate sip, let it coat your palate, and breathe gently through your nose as you swallow to enhance flavor perception. Note acidity, tannin structure, fruit intensity and finish length. If the wine is younger and tannic, allow additional time in the decanter or glass to soften.

11. Serve

Top up glasses as needed, keeping servings between 4–6 ounces. Maintain serving temperature by returning the bottle to a cool place or using an insulated wine sleeve if the ambient temperature is warm.

12. Pairings

Serve with complementary foods such as grilled or roasted red meats, lamb, aged cheeses (cheddar, Manchego), charcuterie, mushrooms or rich tomato-based dishes. Provide a small plate of cheeses/charcuterie for guests if desired.

13. Storage of opened bottle

If you have leftover wine, reinsert the cork (or use a vacuum stopper), refrigerate upright and consume within 2–4 days for best quality. Heavier, tannic wines like Cabernet may last a bit longer than light wines when stored properly.