Cabernet Sauvignon should be served at room temperature. The more structured styles, especially Bordeaux, will benefit from being poured into a decanter and allowed to breathe for up to one hour before serving.  

Most are meant to be drunk within three to five years of release date. Most of those from New World regions (Australia, United States, South America) should be consumed within a few years of release, although the more expensive wines can last for many years.  

Styles from Bordeaux may be allowed to age to mellow the fruit and soften its edges (tannin or acid), allowing for the underlying complexity to be better appreciated. Fruitier-styled Cabernet Sauvignon, especially from Australia, will lose its youthful fruit vigour if aged for more than a few years.   

Store bottles in a cool, dark place. While it is now common for wine makers to use plastic corks or screw-tops lids which may be stored vertically or horizontally, those with the traditional corks should be laid on their sides to keep them moist.