Maquis, Colchagua Valley (Chile) Cabernet Sauvignon 2018

 I tasted this wine alongside the same wine from 2017, and though this is less “remarkable” on account of being less strikingly reminiscent of Bordeaux from the mid-1970s, it is also less likely to prove jarring to those who buy and try it now.  Notably more fruity and consequently less austere in flavor and stern in finish, it is a steal for $20 and one that will prove very broadly appealing if paired with the right foods — but remember that this is still situated on the “serious” side of the Cabernet continuum.  I’ll get to the “right foods” momentarily, but a pause is in order to emphasize that this is not a “cocktail wine,” which is no knock on it, as I think that Cabernet that is so sweetened up that it could serve that purpose has become a concoction rather than a Cabernet.  But enough ranting from me:  Pair this with hard cheeses or something with both some fat (grilled pork or chicken sausage with apples) or fatty beef cuts like short ribs.  The wine is both delicious and distinctive, but it is hardly the standard-issue Cab in this era, so use this accordingly.