Cabernet Sauvignon is assuredly one of the most popular, well-understood varietals in the world. Found predominantly in the Bordeaux region of France and most of the New World, its popularity and ease of growing have inspired winemakers worldwide to use this grape for some pretty powerful wines.
Young Cabernet shows itself to be sharp, concentrated, and green. With age, it unravels to reveal a velvety smooth, elegant, supple wine that pairs remarkably well with food.
Let’s delve deeper into this elegant red wine, its many growing regions, tasting notes, and of course, plenty of food pairings. Interested in learning more about red wine? Consider reading our guides on Malbec, Syrah, and Tempranillo next!
Characteristics of Cabernet Sauvignon
Contrary to other famous wines, Cabernet Sauvignon is the child of two popular grapes, Sauvignon Blanc and Cabernet Franc. It’s a thick-skinned grape that can grow in cool and warm climates. It makes for dry, full-bodied red wines with medium to high tannins, acidity, and alcohol.
As mentioned, it’s the predominant grape grown in Bordeaux, France, though it’s grown throughout the Old and New Worlds. What sets different Cabs apart is the growing region, whether they are blended, and how long they are aged.
In the Old World, Cabernet is usually blended with other grapes like Merlot, Cabernet Franc, or Malbec. When blended, Cabernet adds tannins, age-ability, black fruit, and herbaceous flavors. When kept as a single varietal, common in New World regions, it tends to be fruitier, with stronger fruit, leather, and vanilla notes.
Cool-climate Cabernets tend to be more acidic, have higher tannins, and have “greener” flavors. They are often blended with other grapes to soften Cab’s rougher edges and add ripe fruit flavor. Warm-climate Cabernets are more plush and fruity and likely to be enjoyed as a single varietal.
To soften the tannins and create a well-rounded wine, nearly all Cabernet Sauvignon undergoes aging in oak barrels. The quality distinction often hinges on the type of oak used. Expensive, high-quality bottles typically see extended aging (1-2 years minimum) in primarily new French oak, which imparts its own unique flavor profile.
How long should I age a bottle of Cabernet? The exact time for aging will vary, but high-quality bottles can easily be cellared for 7-10 years.
Cabernet Sauvignon Tasting Notes
With a full body and high tannins, Cabernet is the definition of a bold wine. With one sip, you’ll detect bold, uninhibited dark fruit flavors of blackberry, black currant, and cassis. By the second sip, you’ll notice more of the nuances, like peppercorns, vanilla, green peppers, or mint.
When young, it’s usually “greener” with sharper flavors of barely-ripened red fruit and green tobacco. As it ages, it develops more earthy flavors and aromas of leather, graphite, and cigar.
Poorly made Cabernets tend to taste overly vegetal and dank. This comes from the Sauvignon Blanc side of the family and is usually caused by overly cool-climate grapes that didn’t fully ripen before harvest.
How to Serve Cabernet Sauvignon
For optimal enjoyment, serve Cabernet Sauvignon in a standard red wine glass or a traditional wide-rimmed one. The ideal temperature falls between 60-68 degrees Fahrenheit (15.5-20 degrees Celsius).
Aged bottles of Cabernet will definitely benefit from decanting for at least 30 minutes to 1 hour. Once decanted, you should notice the flavor unwind and reveal more aroma and a deeper earthy flavor.
Notable Growing Regions for Cabernet Sauvignon
While most know Cabernet for its starring role in Bordeaux, it is grown around the world, and each region produces a unique style with differing flavors and aromas.
France
Cabernet originated in France and remains its most well-known, successful growing region. Three main regions claim this grape: Bordeaux, the Loire Valley, and Languedoc-Roussillon.
In Bordeaux, the actual birthplace of Cabernet is split down the middle via the Gironde estuary and two rivers, the Dordogne and the Garonne. On the left side (or “left bank”), Cabernet is the predominant grape, with Merlot and smaller amounts of other grapes (like Malbec, Petit Verdot, and Cabernet Franc) blended in. On the right side (or “right bank”), Merlot is dominant, with Cabernet and similar grapes blended in.
The Loire Valley also cultivates Cabernet Sauvignon, though to a lesser extent than Bordeaux. Here, winemakers typically blend it with Cabernet Franc to enhance fruitiness. Interestingly, while Cabernet’s greenish flavors and tannins usually make it unsuitable for rosé wines, the Anjou region in the Loire Valley is an exception. This region produces a well-regarded rosé made from Cabernet Sauvignon and Cabernet Franc.
Lastly, in the Languedoc-Roussillon, Cabernet is the primary grape used in high-quality Vins de Pays, or “country wine.” These wines are not from a specific region in the Languedoc but rather from the entirety of the region. While it may not sound like a high honor, some of the best bottles can command as high a price as a good bottle of Bordeaux!
Australia
Australia’s reputation for Shiraz is well-deserved, but many are surprised to discover that Cabernet Sauvignon reigns supreme as the country’s second-most acclaimed wine. This grape boasts a long history Down Under, with some of the world’s oldest Cabernet vines thriving in the Barossa Valley since 1888.
Australian Cabs vary in quality, though even the simplest examples exude plush black fruit and peppery notes, making for an excellent bargain wine. The more refined the wine, the more complex and concentrated.
The best examples of Cabernet from Australia come from Coonawarra in South Australia or Margaret River in West Australia. These wines are usually kept as a single varietal or blended with Shiraz to make a more sophisticated, age-worthy red.
United States
California and, more recently, Washington state have developed a reputation for making Cabernet Sauvignon with uniquely fruit-driven intensity and bold herbaceous, floral flavor.
The most notable region is, of course, Napa Valley in California. In fact, it was Cabernet that first catapulted Napa Valley into fame when it won the 1976 Judgement of Paris against the best wines of Bordeaux. Today, it’s the most widely planted grape in California and is known for its age-worthiness and intense aromas and flavors of black fruit, tobacco, leather, and dried herbs.
While trailing far behind California in terms of quantity, Washington state is slowly gaining traction as a high-quality producer of Cabernet that even rivals the best Napa Cabs. Cabernet is one of Washington’s most widely planted grapes and grows throughout the Columbia Valley. It’s known for making structured, balanced wines with plum, oak, cedar, and leather flavors.
Other Regions Worth Noting
South Africa: Widely planted in the most prestigious region of Stellenbosch. It is often blended into Bordeaux-style blends or in a unique blend of Cabernet, Merlot, and the local Pinotage referred to as the “Cape Blend.”
New Zealand: Though less popular due to its cooler climate, Cabernet is planted along the country’s warmer pockets, like Hawk’s Bay. It’s usually blended with Merlot to make Bordeaux-style blends.
Chile: Chile’s major red grape. It ranges in quality and price and is often blended with Carmère and Merlot to make excellent Chilean blends.
Italy: Beginning in the 1980s, young winemakers began planting Cabernet and introducing a new wave of “Super Tuscans,” with the classic Sangiovese being blended with Cabernet, Merlot, Syrah, and Cabernet Franc.
Food Pairings
Cabernet Sauvignon is a rich, fruity, and herbaceous wine that, unsurprisingly, requires a dish of equal intensity. Whether you opt for a fruitier New World Cab or a more refined Old World Cab, your options for food pairing are endless.
Because of its pronounced flavor, high tannins, and darting acidity, Cabernet calls for high-fat, rich foods to balance and complement one another. Some favorites include red meats such as grilled steak, roasted lamb, salty cheese, and buttery cream sauces. You’ll love to serve a glass with our Roasted Lamb Chops, Sesame-Marinated Ribeye, and Braised Beef Pappardelle. Avoid anything too delicate, like seafood or salads, which will pale in comparison to Cabernet’s intensity.
Of course, no matter what you choose to pair with your next bottle of Cabernet, you are surely in for a treat, as few wines can compare to its voluptuous flavor and plush tannins. Be sure to shout out any favorite food pairings or specific Cabernet Sauvignon wines you’ve tried and loved!
Let us know your thoughts!