Type of Wine: Full bodied red with moderate acidity and high tannins.

Origin: Cabernet Sauvignon, along with Merlot and to a lesser extent Cabernet Franc, are the principal grapes grown in the Bordeaux region of France. Of the districts within the Bordeaux appellation, Medoc, Graves, St. Emilion and Pomerol are without question the most famous. Cabernet Sauvignon is rarely produced as a straight varietal and under French law can be blended up to a certain percentage with Merlot and Cabernet Franc and still be labeled as Cabernet Sauvignon. This is done to soften the high levels of tannin inherent in Cabernet Sauvignon. Generally, wines produced in the Medoc and Graves area have a greater percentage of Cabernet Sauvignon than do wines from St. Emilion and Pomerol. When Sangiovese is blended with Cabernet Sauvignon, and to a lesser extent Merlot or Syrah, a “Super-Tuscan” wine is created.

Color: Cabernet Sauvignon is a wine that is dark garnet purple in color that turns to brown with extended periods of aging. As the wine is frequently blended, the higher the percentage of Merlot and Cabernet Franc that is used, the more the color will be a lighter shade of purple.

Description: These thick-skinned grapes yield a fragrance of blackcurrant and blackberry with hints of mint and an earthy cedar. Over time, the smell of chocolate, coffee and ginger can be detected when older oak is used.

Aging: The recommended aging for a Cabernet Sauvignon depends in part on the proportion of Merlot used in the blend. Wines with higher proportions of Merlot tend to be fruitier with lower levels of tannin. These are capable of being consumed earlier in their life. Wines with higher proportions of Cabernet Sauvignon are typically more concentrated with higher levels of tannin. These need to be aged for longer periods to soften the tannins and this will reduce the fruitiness of the wine though with more detectable vanilla sensations.

Best Location: This grape is ideally suited for warm and sunny climates with cool nights. In reality, Cabernet Sauvignon can thrive in almost any environment.

Planting: The grapes were planted with northern and eastern exposures. These aspects provide the benefit of a "cool down" period from the intense summer heat. These cooler temperatures allow the grapes to "rest" and not deplete the vines of their acids and flavor compounds through avoiding over-respiration.

Food Pairings: Cabernet Sauvignon can be paired with a wide variety of meats like
squab and lamb.

See our general thoughts on food and wine pairings  

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