In the Variety Focus portion of Sedimentality, we focus on one varietal at a time, highlighting the grape’s origin, flavor profile and pairings. We also include some of our (decently priced) favorite wines made from this varietal, in case our readers would like to sample a well-made example of the highlighted grape. Our second Variety Focus in this series is Cabernet Sauvignon, a grape that seems to rule the wine world. We hope that you enjoy!
We say that people can be “thick-skinned”, but grapes can be as well: Cabernet Sauvignon grapes have an incredibly thick skin which make them very resistant to heat, frost and molds. The 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 means that Cabernet Sauvignon is an excellent grape to blend with other varieties in order to add some “backbone” to the wine; in addition, it means that the wines will age quite well and are more apt to be cellared than most other varietals. Perhaps this is why Cabernet Sauvignon earns the title of “The King of Red Grapes”.
This red grape is a cross between Sauvignon Blanc and Cabernet Franc. It is believed to have originated in the 17th century in the southwest of France.
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). Cabernet Sauvignon’s bold tannins and aging ability along with its ability to thrive in numerous climates and continents ensures that it will continue to be a leading red wine grape for years to come. Today, it is grown worldwide: France, California, Chile, Argentina and Australia are some of the top producers.
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, cedarwood, leather and plum are Cabernet qualities. A wine that tastes of bell pepper is poorly made.
Since Cabernet Sauvignon is typically very tannic and often has a lot of oak presence as well, 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, bell pepper, 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.
Serve Cabernet Sauvignon at 65 degrees.
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.