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If you are reading this you have become the proud owner of one of our beautiful Library Cabernet Sauvignons. To ensure a perfect fulfillment of promise please read this short guide for some ideas of what to do, what not to do and what to expect and not expect. As wine is very new to a large segment of the US population, library wine can be even more of a mystery. Hopefully the following passages will allow the mystery to vanish.

Proper care of your Aged Cabernet
After you receive any wine you should first allow it to rest and recover from its journey to your home. Place your bottle in your storage area, whether it’s a cellar, closet or wine fridge. Just lay it down and let it lie there undisturbed for about 3 weeks to a month. When you are ready to open the bottle, stand it up in a quiet place that is vibration free. This is to allow the sediment to fall to the bottom of the bottle.

Three common mistakes and the antidotes
1.  Pulling the cork with a corkscrew often leads to half the cork coming out; using an Ah-So eliminates that. This is because it pulls the cork out from the sides, unlocking the cork.

2.  Logic suggests that since the wine has spent a long time in the bottle it should be decanted and aired out for a long time. Reality is that wine is more fragile and will likely oxidize if left to air out for more than just 15 or 20 minutes; older wines less time than younger wines. Decanting directly to glasses through a filter funnel is a great way to enjoy older wines. Not only does this air out the wine but it also provides your guests and yourself an opportunity to watch the wine open up. NEVER USE AN AERATOR with an older wine.

3.  People will very often want to just drink the wine and “not let food get in the way.” Older Cabernets tend to be lean. They do not have the advantage of a fleshy mouthfeel and tons of body and bright fruit. The lack of richness is usually cured by serving a rich meal. Lamb shanks and short ribs are perfect; recipes included. If you do not have time to cook, at least serve up a rich cheese like an Aged Gouda with a baguette.

The Golden Rule: When in doubt call Freemark Abbey at 707-302-3721 and ask for some Library Wine advice.