We say that people can be “thick-skinned,” but grapes can be as well: Cabernet Sauvignon grapes are equipped with an outer layer that makes them resistant to heat, frost, and molds. These thick skins also equate to a higher level of tannins (since the majority of the wine’s tannins come from the skin of the grapes), which makes Cabernet Sauvignon an excellent grape to blend with other varieties in order to add some “backbone” to the wine. In addition, these tannins ensure wines will age quite well (which is Cab Sauv is more apt to be cellared than most other varietals). Perhaps this is why Cabernet Sauvignon earns the title of “The King of Red Grapes.”
Guide to Cabernet Sauvignon
Origin of Cabernet Sauvignon
Cabernet Sauvignon is a cross between Sauvignon Blanc and Cabernet Franc. It is believed to have originated in the 17th century in the southwest of France.
Primary Regions of Cabernet Sauvignon
Although it reigns as the leader in hectare growth in Bordeaux, France, Cabernet Sauvignon has also placed California’s Napa Valley on the map as a quality wine producing region. It was the most widely planted grape for the majority of the 20th century (up until the 1990s, when it was surpassed by Merlot).
Today, it is grown worldwide: France, California, Chile, Argentina and Australia are some of the top producers. Cabernet Sauvignon’s bold tannins and aging ability––along with its ability to thrive in numerous climates and continents––ensures it will continue to be a leading red wine grape for years to come.
Characteristics of Cabernet Sauvignon
From the everyday drinkers of Argentina to the aged, silky Cabs of Napa Valley, there is a wide range of Cabernet Sauvignons on the market. In general, blackberry, black currant, cassis, mint, eucalyptus, cedar, leather and plum are Cabernet qualities. A wine that tastes of bell pepper is poorly made.
Cabernet Sauvignon Pairing Suggestions
Since Cabernet Sauvignon is typically very tannic and often has a prominent oak presence, fats and proteins are the best pairing options. Grilling, smoking and roasting different dishes will impart a bitter flavor into the food, which pairs well with the bitter tannins of the Cabernet. Spices that are commonly found in Cabernet Sauvignon—including dill, green olive, peppercorn, and ginger—also pair well. Dark chocolate and mild cheeses (cheddar or brie) are also great accompaniments. Stay away from sweeter milk chocolate and heavier cheeses like blue or Roquefort.
Cabernet Sauvignon Serving Temperature
Serve Cabernet Sauvignon at 65 degrees.
Suggested Cabernet Sauvignon
There are so many Cabernets in the wine world––and they are made in so many different styles––that their abundance almost makes it difficult to give suggestions. We have broken it down into regions to make it a little easier.
High-end Cabernets from Napa Valley:
Argentine Cabernet/Cabernet Blend recommendations:
Achaval Ferrer “Chimera”, Alta Vista, Bodega Escorihuela, Bramare, Carlos Pulenta, Carmelo Patti, Felino, La Madrid, Sur de los Andes, Tapiz Reserva, Valbona, Vistalba, Weinert.
Want to learn a little more about other grape varietals in their pure, unblended form? Check out the Variety Focus section of Sedimentality for more information on the history, origin, flavor profiles and pairings for the world’s major grape varietals.