Photo: Vineyards in Pauillac with rows of ripe red Cabernet Sauvignon.
Credit: Shutterstock/barmalini
Text by: Gleb King
Cabernet Sauvignon is a classic grape variety that can be found at vineyards all over the wine world. It originates from Bordeaux, France. Its closest comrade is Merlot, also from Bordeaux. They both are used in a classic Bordeaux blend. Cabernet Sauvignon is versatile and adaptive to many types of terroirs. Due to its tannic structure, It makes a middle to full-bodied wine. Best Cabernet Sauvignons have long aging potential. The scientists have proven that Cabernet Sauvignon is a natural cross between another Bordeaux blend participant – Cabernet Franc – and a white aromatic grape variety Sauvignon Blanc.
Aromas and flavors
Cabernet Sauvignon’s skins are high in tannins and antocians – it has a deep blue color and big, strong, heavy clusters. The main aroma defining the variety in wine is blackcurrant (berries and leafs). Also it may show hints of spices, tomato leaves and dark chocolate.
Regions and styles
The homeland of Cabernet Sauvignon is France, Bordeaux – mostly on the left bank of Gironde. It’s historically produced in Médoc, Haut-Médoc, Paulliac and Péssac-Leognan. Though, it may be found in other French wine regions – for example, it is blended with Tannat in Madiran and is used for rose production in Provence.
In Italy, Cabernet Sauvignon is one of the pillars of the Super-Tuscan movement in Tuscany and its surroundings. Also It can be found both in southern (Sicily, Calabria) and northern regions (Veneto, Friuli) of Italy, but it doesn’t play a major role there.
Cabernet Sauvignon grows well in hot climates and is found elsewhere throughout New World’s wine regions. It’s very popular in Chile, Australia, Argentina, Mexico and South Africa. It’s less prominent but still gives fantastic wines in New Zealand.
In the USA Cabernet Sauvignon is a base for some of the most popular, legendary wines of Napa Valley, Sonoma County, Santa Cruz mountains and the Paso Robles region. There are also some good Cabernet Sauvignons in Washington. There are more good examples of Cabernet Sauvignon all over the globe.
Food pairings
The main advice of most sommeliers to pair with cabernet is roast red meat. Due to high tannins and robust structure it may be served with high-in-fat cuts. Though, middle-bodied Cabernet Sauvignons from northern regions like Friuli in Italy may be paired with more lean meat, mutton and poultry. Cabernet is a good companion to barbecue and chopped meat. Hamburgers and ground meat-based sauces work very well also. The second good pairing for Cabernet Sauvignon is a mild, fatty and aged cheese.
