General Description: Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties, renowned for its role in the classic Bordeaux blends as well as for producing distinguished varietal wines. It is grown in nearly every major wine-producing country across a diverse spectrum of climates, from Canada’s Okanagan Valley to Lebanon’s Bekaa Valley. Cabernet Sauvignon wines are best known for their incredible depth, dark fruit flavours, and the capacity to age beautifully. The grape’s thick skin contributes to high levels of tannin and colour, while oak ageing adds complexity and flavours of vanilla, spice, and toast.
Primary Flavours:
- Blackcurrant (cassis)
- Black cherry
- Cedar
- Tobacco
- Graphite
- Herbaceous notes (like green bell pepper)
Taste Profile:
- Sweet-Dry: Dry
- Body: Full body
- Tannins: High
- Acidity: Medium to high
- ABV range: Typically between 13.5% to 15%
Handling: Cabernet Sauvignon benefits greatly from decanting, especially younger, more tannic wines, as it allows the wine to soften and fully express its aromatic profile. It should be served at room temperature, around 18°C to 20°C, to best appreciate its complexity and structure. Cabernet Sauvignon has excellent ageing potential, with top examples maturing and developing nuanced flavours over decades.
Food Pairing Suggestions: The robust character of Cabernet Sauvignon makes it a suitable match for equally rich dishes, such as grilled and roasted red meats, including beef, lamb, and venison. The wine’s tannins complement the texture of the meat, while its intense flavours stand up to bold seasonings and rich sauces. It also pairs well with hearty vegetarian dishes featuring mushrooms or lentils, and with aged hard cheeses that match its intensity and complexity.