Cabernet Sauvignon is the most popular, most recognized, and most widely planted red grape on the planet. The wines from this grape are loved globally for their rich and complex styles. It’s usually one’s first introduction to red wine, was it yours? Keep reading for the basics of where is it from, how it tastes and Cabernet Sauvignon food pairing tips.
Origin Story
In the 1600’s, Cabernet Franc and Sauvignon Blanc were growing near each other in the vineyards of Bordeaux, France. Let’s just say they loved each other very much and by the next growing season, Cabernet Sauvignon was born. Cabernet Franc is also the parent grape of Merlot; Franc got around. Decades later, Cabernet Sauvignon’s greatness was discovered.
Best regions
Cabernet Sauvignon is everywhere! Here are the best regions:
- Left bank Bordeaux, France
- Blended with Cabernet Franc and Merlot
- Classic style
- Napa Valley, California
- More tannic structure and oak
- On the expensive side
- Sonoma County, California
- Fruit driven
- Rivals Napa but better values
- Red Mountain, Washington State
- Bold and chewy
- Thick mouthfeel
- Coonawarra, Australia
- Leans herbal, minty
- Chile
- Softer
- Budget friendly
Eyes- What does Cabernet Sauvignon look like?
The tightly packed grape bunches of Cabernet Sauvignon have an inverted triangle shape. The berries are small with dark thick skins and large seeds. It ripens late which is why it does best in warmer climates. In the glass, Cab Sauv is dark ruby and nearly opaque with tears that cling to the glass.
Nose- What does Cabernet Sauvignon smell like?
Cabernet Sauvignon smells like blackberry, cassis, black currant, violets, and often times like green bell peppers. Barrel fermentation and ageing impart beautiful aromas like vanilla, cigar box, and tobacco. Where does wine gets its smell?
Mouth- What does Cabernet Sauvignon taste like?
Cabernet Sauvignon is high in acid, high in tannin, high in alcohol, and full bodied. These bold characteristics mean that Cabernets benefit from barrel ageing and cellaring for many years. Quality Cab is fruity, structured, and elegant.
Cabernet Sauvignon Food Pairing
Cabernet Sauvignon pairs very well with red meats like prime rib, porterhouse, charcuterie, or any heavy meat dishes. The protein in fat in red meats cut through the tannin structure of the wine and soften it. Simultaneously, the tannins tenderize the meat. This is why every steak house has pages and pages of different Cabernets in their wine list.
Glassware and serving tips
Serve Cabernet Sauvignon in a glass with a medium bowl. Be careful to not serve Cabernets too warm as the alcohol will be more pronounced. Throw the bottle in the fridge for 10 minutes before serving. Decant young Cabernets in a wide decanter to maximize aeration. Decant old Cabernets in a narrow decanter to remove sediment. Time is on Cabernets side. If you’ve got the storage space and the patience, you will be greatly rewarded.
Frequently Asked Questions
Is Cabernet Sauvignon dry or sweet?
Why is Cabernet Sauvignon so popular?
How long can I store a Cabernet Sauvignon?
