Cabernet Sauvignon Grape & Wine Profile
Cabernet Sauvignon is a red wine grape varietal of the grape vine species vitis vinifera. It is the most widely grown red wine grape variety in the world, and its wines were recently ranked as the most searched and sought after in the world.
It can form a full-bodied, complex, fruit forward and dry wine when vinified correctly. The Cabernet Sauvignon grape has received most of its notoriety from being grown in the Bordeaux region of France. Traditionally speaking, these wines taste of heavy red and black fruit backed by noticeable tannic content.
Growing Cabernet Sauvignon
Cabernet Sauvignon is a choice grape variety for wine drinkers and Vintners a like because of its taste profile and ease to produce. The vines are incredibly hardy and can grow in an array of climates and terroirs. They produce grapes with thick skins which are highly resistant to damaging weather like frost and hail.
Yields are often high, which is a huge positive for wine makers considering that Cabernet is one of the most in demand red wines around the world.
Ironically, if you were to look at it on a timescale starting when humans first tried wine; Cabernet Sauvignon hasn’t been around that long. It was stumbled upon during the 17th century in Southwestern France, where Sauvignon Blanc and Cabernet Franc were mingled together to form a new grape variety. (This was recently discovered in 1996 where DNA testing was done at the UC Davis Department of Viticulture and Enology).
While it was centuries of wine production in Bordeaux that gave this grape so much fame, other regions like Napa Valley have helped bring it additional fame in recent years as a single varietal red wine. Many Bordeaux wine makers are known for blending Cabernet Sauvignon with other varietals, such as Merlot and Cabernet Franc.
Cabernet Sauvignon Taste & Food Pairings
The climate Cabernet Sauvignon is grown in has been known to substantially affect its taste. Cooler climate Cabernet will tend to yield a more dark-fruit forward wine. While warmer climates tend to yield more evidence of acidity and red fruit.
Earth & Mineral Notes
Structure & Body
Depending on how and where Cabernet Sauvignon is produced, the structure of these wines can vary. For the most part, Cabernet Sauvignon is produced to be a full-bodied, dry red wine. Variations produced in the New World (such as Napa Valley), tend to be more fruit-forward, while variations produced in the Old World (such as Bordeaux), tend to have more earthy and terrior-driven complexities with less agressive fruit flavors.
Tannins: Medium - High
Acid: Medium - High
Alcohol: Varied (13%-15.5% ABV)
Finish: Structured, Medium-Long
Meat & Poultry
Because of its complexity and high tannin structure, Cabernet Sauvignon is a great choice with any poultry or meat dish. The rugged spiciness of the wine combined with its dark fruit and earth will easily balance out a piece of filet mignon, lamb or braised pork ribs perfectly. Lamb, Steak, Poultry (Grilled), Pork (Grilled), Duck, Venison
Medium - Sharp Cheese
Aged Cheddar, Apple-Smoked Gouda, Asiago, Gruyère, Goat Cheese, Stilton, Blue Cheese