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, complex flavour with spicy notes and sweet fruit with a fragrant scent of oak. Well balanced and full bodied

Store the bottle upright in a cool, dark place until serving. Serve Cabernet Sauvignon between 16–18°C (60–65°F). If the wine is slightly cooler than desired, let it sit at room temperature for 15–20 minutes; if warmer, chill in an ice bucket for 10 minutes, checking frequently.

Storage and service temperature

Select large-bowled red wine glasses (one per person). Ensure glasses are clean and free of odors. If desired, pre-warm the glasses slightly by rinsing with warm water and drying to release aromatic compounds, or simply room-temperature glasses are fine.

Prepare glassware

Open the bottle about 30–60 minutes before serving. Inspect for cork particles. If the wine is young and tightly structured, decant for 45–60 minutes to allow aeration and to soften tannins and reveal spicy, oak, and fruit notes. For older vintages, decant briefly (10–20 minutes) and monitor for rapid aroma changes.

Decanting (recommended for best aromatic expression)

Hold the decanter or bottle near the base, and pour slowly into each glass filling to about one-third full to allow swirling. If using a decanter, pour from decanter to glass in the same manner. Leave the bottle/bottle label visible if presenting the wine.

Pouring

Encourage guests to first observe the wine’s color and clarity, then gently swirl the glass to release aromatics. Inhale once to detect oak, spicy notes, and concentrated dark fruit. Take a small sip, let it coat the mouth, and note the balance between fruit, tannin, and oak; then swallow or spit, as preferred. For full-bodied wines, allow another 5–10 minutes after pouring to see how flavors open further.

Aroma and tasting steps

If you have leftover wine, recork and store upright in a cool place or refrigerator. Use a wine stopper or vacuum pump to reduce oxidation. Consume within 2–4 days for best flavor; full-bodied reds often last up to 5 days with minimal loss of quality when stored properly.

Keeping partially used bottle

To accentuate the fragrant oak and spice, pour a tablespoon of wine into a small bowl and let it sit uncovered for 5–10 minutes to warm slightly; then smell and compare to the glass sample. This can help identify subtle tertiary aromas.

Optional sensory warm-up

Cabernet Sauvignon Castel Firmian, Mezzacorona (bottle)

Wine glasses

Decanter (optional)

Wine cooler or ice bucket (optional)

Wine stopper (optional)

Small bowl for aroma warm-up (optional)

Cabernet Sauvignon Castel Firmian, Mezzacorona

Make Cabernet Sauvignon Castel Firmian, Mezzacorona Recipe in just 1h . Intense, complex flavour with spicy notes and sweet fruit with a fragrant scent of oak. Well balanced and full bodied

Cabernet Sauvignon Castel Firmian, Mezzacorona

Descriptors

Tasting Notes

Food Pairings

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