CLINE CELLERS Old Vine Zinfandel

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

NAPA VALLEY
Produced & Bottled by Caymus Vineyards
Fairfield, California, U.S.A.
A rich, long history of grape growing and winemaking – remaining owned and operated by the Wagner family since our founding.

Check the label for vintage and producer information. Ensure the bottle is free from leaks and the cork/head is intact. Note that Caymus Cabernet Sauvignons are typically full-bodied with ripe fruit and should be handled accordingly.

Inspect label and bottle

Bring the bottle to the proper serving temperature: ideally 16–18°C (60–65°F). If the wine is cooler (from cellar or fridge), leave it at room temperature for 20–30 minutes; if warmer, chill in the refrigerator for 15–20 minutes.

Temperature

Use a waiter’s corkscrew or sommelier knife. Cut and remove the foil below the lip, wipe the top, then insert the corkscrew into the cork and pull steadily. For older bottles, remove the cork more slowly to avoid crumbling.

Open the bottle

Pour the wine slowly into a decanter to aerate and separate any sediment (especially for older vintages). Decant for 30–60 minutes for younger Caymus Cabernets to allow the wine to open and show aromatics. If not decanting, simply pour into glasses.

Decant (optional)

Select a large-bowl red wine glass to concentrate aromas. Fill each glass to roughly one-third full (about 120 ml) to allow room for swirling.

Choose glassware

Pour 120 ml (about 4 oz) per person. Swirl the glass gently to aerate, then smell to appreciate aromas of black fruits, chocolate, and oak typical of Napa Cabernet. Take a small sip to assess balance and tannin structure.

Pour and taste

Arrange cheeses, charcuterie, and bread/crackers on a board. Serve the wine alongside these accompaniments: the fat and salt in the food will complement the wine’s fruit and tannins. Provide water to cleanse the palate between sips if desired.

Pair and serve

If you have leftover wine, reseal with the original cork or a wine stopper and refrigerate upright. Consume within 2–4 days for best quality. Alternatively, use a vacuum pump or inert-gas preservation for slightly longer preservation.

Storage of opened bottle

Cabernet Sauvignon (Caymus Vineyards, Napa Valley)

Red wine glass

Decanter (optional)

Room-temperature water

Assorted cheese (Aged cheddar or Manchego recommended)

Cured charcuterie (sliced)

Crusty bread or crackers

Cabernet Sauvignon

EVENT DATE: Thursday, May 28, 2026 TIME: 6PM (doors open 5:30PM) LOCATION: The Godfather Restaurant (inside our main dining room) 7878 Clairemont Mesa Blvd | San Diego, CA 92111

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Make Cabernet Sauvignon Recipe in just 40m. NAPA VALLEY
Produced & Bottled by Caymus Vineyards
Fairfield, California, U.S.A.
A rich, long history of grape growing and winemaking – remaining owned and operated by the Wagner family since our founding.

Cabernet Sauvignon Recipe

Descriptors

Tasting Notes

Food Pairings

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