Cabernet Sauvignon (cah-behr-Nay so-veen-Yohn) is often referred to as the “King” of wine grapes and for good reason. It’s extremely versatile and used as the base for most red wine blends. One of the widely noted aroma and flavor characteristics is green bell pepper. Some other well known flavors include black currant, eucalyptus, black pepper, and mint. Cabernet Sauvignon is a cross between Cab Franc (red) and Sauvignon Blanc (white) grapes from the 1600’s making it one of the youngest grape varieties around. One of the most significant qualities is its ability to age well. Cabs are known to be full bodied, dark velvety red, with a pretty healthy level of tannins.
Color
Ranges from dark red to purplish red.
Flavors and Aromas
Cabernet used to be considered a wine you had to cellar for years to allow those tannins to mellow. Today, however, modern winemakers have been able to rein in the grape’s rough tannins, highlighting its cassis and black-cherry fruit in a style that is attractive even when young. Higher-end examples ($15 and up) are also apt to feature notes of cassis, mint, and/or bell pepper, as well as a firmer texture (from the thick, tannin-rich skins) and vanilla aromas from aging in oak barrels before bottling. Typically fuller-bodied than other red vareitals at any given price point, Cabernets appeal to sippers who like a bolder wine.
Pairing with Food
- Red meat is a Cabs best friend
- Lighter examples are fine with anything from burgers to burritos
- Mushrooms
- Nut butters
- Coconut milk
- Roasted shallots
- Stews
- Sausages
- Cumin
- Vinegar
- Smoked Paprika
- Tofu
- Quinoa
- Beans
- Roasted eggplant
- Potatoes
- Cheeses: semi hard aged cow’s milk cheeses and semi hard sheep’s milk cheeses with some age
Things to Avoid
- Chevre
- Most Brie
- Parmigiano-Reggiano
- Blue cheeses
- Milk Chocolate
- Brussel sprouts
- Asparagus
- Sushi
- Oysters
- Spicy dishes
- Lemony dishes
- Most fish in general
Fun Facts
It is one of the most planted wine grapes in the world.
“Cabernet Sauvignon” Day is the Thursday before Labor Day!
It is grown on EVERY continent except Antarctica.
The tannins in Cabs act as “scrapers” to fats and proteins that collect on your tongue while you eat which is why steak and Cab pair wonderfully.
Cabs tend to be on the higher end of the scale when it comes to ABV*, ranging from 13.5%-15.5% (typically other wines are 12.5%-14.5%).
Drinking Cab (and other red wines) really is beneficial to mental health! They have a compound called resveratrol that proved useful in preventing the process of mental degeneration in Alzheimer’s.