Cabernet Sauvignon.
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Bordeaux, France is home to both the Cabernet Franc and Sauvignon Blanc grape varieties, and the Cabernet Sauvignon grape is the result of a natural cross between the two. People like Cabernet Sauvignon because of its excellent concentration and ability to age well.
PRIMARY FLAVORS Black Cherry Black Currant Cedar Baking Spices Black Cherry Black Currant
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TASTE PROFILE
- A dry wine with a full body and medium to high tannins
- Medium to High Acidity
- 13.5–15 percent ABV HANDLING SERVE 60–68°F / 15-20°C
- GLASS TYPE Oversized
- DECANT FOR ONE HOUR CELLAR FOR TEN YEARS AND ABOVE
Everything you need to know about the best foods to pair with Cabernet Sauvignon and how to do it
Because of its robust taste and high tannin content, Cabernet Sauvignon is an excellent complement to flavorful grilled meats, peppery sauces, and other meals that are packed with flavor.
Wine Folly’s infographic comparing the flavors of Cabernet Sauvignon and other red wines features a side-by-side comparison.
The Flavor Profile of Cabernet Sauvignon
Those interested in drinking wine may choose from a wide variety of Cabernet Sauvignons available on the market today. While some wines made from Cabernet Sauvignon are rich and sweet, others are more on the savory and smokey side.
Everything depends on the climate of the region where the Cabernet Sauvignon has grown as well as the winemaking process.
The following are some of the best Cabernet wine areas and how their wines taste:
Bordeaux, France
Black currant, anise, tobacco leaf, plum sauce, and pencil lead are some of the flavors that stand out on the palate.
Bordeaux is widely recognized as the “OG” place for cultivating Cabernet Sauvignon. You’ll discover some of the most flavorful and age-worthy interpretations of the grape here, perfect for drinking now or cellaring for the future.
However, you won’t find a lot of single-varietal Cabernet Sauvignon here since the majority of it is blended into the region’s signature “Bordeaux Blend.”
The gravelly soils that are typical of Bordeaux are ideal for growing Cabernet Sauvignon. If you want to find a wine that is mostly made from Cabernet Sauvignon, you should seek towards the gravelly areas of Côtes de Bourg and Blaye as well as the sub-regions of Médoc and Graves.
Learn more about the Bordeaux wine region.
The global breakdown of Cabernet Sauvignon’s acreage and acreage equivalents. Spain, France, the United States, Australia, and a number of other countries
View of the grapes in Napa Valley from a hot air balloon — photograph by Sebastien Gabriel
The valley known as Napa is located in the North Coast area of California. Photograph taken by Sebastien Gabriel along the North Coast of California
BLACK CURRANTS, BLACKBERRIES, PENCIL LEAD, TOBACCO, MINT, ARE SOME OF THE TASTING NOTES.
The North Coast AVA (American Viticulture Area) is comprised of many wine-producing districts along the coast of California, including Napa Valley, Sonoma, and others that are less well-known but yet produce excellent Cabernet Sauvignon.
The event, which took place in 1976 and included both French and Californian wines, was judged by the most prominent wine experts in France at the time. As a result, the region became recognized for its Cabernet.
The competition, which was afterward called “The Judgement of Paris,” was won by Californian wines, demonstrating that excellent wine could be produced in countries other than France.
(By the way, Somm III is an excellent documentary that discusses the Judgement of Paris as well as blind tasting.)
Roderick-Eime-Coonawarra-Cabernet-Harvest-machine-Australia
Grapes are being picked by machines in the Coonawarra region of South Australia. Image courtesy of Roderick Eime from South Australia
BLACK PLUM, WHITE PEPPER, CURRANTS IN CANDY, CHOCOLATE, AND BAY LEAF ARE SOME OF THE TASTE NOTES
The Coonawarra area of South Australia is distinguished by the warm temperature and red clay soils (also known as “terra rossa”) that have a high concentration of iron oxide. This area, in addition to Langhorne Creek, is well-known for the excellent and one-of-a-kind styles of Cabernet Sauvignon that it produces.
The wines have a substantial amount of depth and robust tannins, and they may also have hints of white pepper or bay leaf. It is not unusual to come across Australian Cabernet wines of excellent grade that are bottled with screw caps. Don’t let the cap on the bottle throw you off, however!
BLACKBERRY, BLACK CHERRY, FIG PASTE, BAKING SPICES, AND GREEN PEPPERCORN ARE SOME OF THE FLAVORS YOU MAY DISCOVER IN CHILE.
The Cabernet Sauvignon produced in Chile consistently ranks among the world’s highest in terms of both quality and pricing. The huge Central Valley in Chile is the source of a lot of wine that is sent outside, but the Aconcagua, Maipo, Cachapoal, and Colchagua Valleys produce some of the world’s finest Cabernet.
One of the most Mediterranean-like climates in the world can be found in Chile’s Maipo Valley, which is perfect for growing Cabernet Sauvignon because to its position between the warm Andes Mountains and the winds coming off of the Pacific Ocean.
Wines of exceptional quality may be found coming from the Alto Maipo subregion of the Maipo region.
The Cabernet Sauvignon grape may trace its ancestry back to Cabernet Franc and Sauvignon Blanc.
The Cabernet Sauvignon grape may trace its ancestry back to Cabernet Franc and Sauvignon Blanc.
Unlikely Origins
The name “Cabernet Sauvignon” translates to “wild Cabernet,” and the Cabernet Sauvignon grape was first cultivated in the Aquitaine region of France (includes Bordeaux).
Carole Meredith and John Bowers, two academics at UC Davis, stunned the world in 1997 with their discovery. They made the discovery that Cabernet Sauvignon was the offspring of Sauvignon Blanc (and Cabernet Franc).
It’s true that the leaves of Sauvignon Blanc vines look a lot like the leaves of Cabernet Sauvignon vines. That being said, nobody ever imagined that a white grape could give birth to such a high-quality red wine. Who would have guessed!
Cabernet Sauvignon’s “Green” Flavors
The grapes grown in Bordeaux, which are collectively referred to as “the Bordeaux varietals,” include a number of additional kinds that are linked to Cabernet Sauvignon. Cabernet Franc, Merlot, Malbec, Carménère, and Sauvignon Blanc are all types of grapes that fall into this category.
The existence of an aromatic chemical group, which is also present in green bell pepper, is one of the remarkable commonalities that are shared by the Bordeaux types (called methoxypyrazine).
Infographic by Wine Folly comparing Bordeaux varietals and their scents of bell peppers
There are a few more Bordeaux types that are known to create “green” scents from pyrazines. (The Madness of Wine)
You could pick up on the faint aroma of green peppercorn, graphite, dark chocolate, or even bell pepper when you take a whiff of a Cabernet Sauvignon.
For a significant amount of time, the chemical derived from bell peppers was regarded as a “green” component that contributed nothing positive to Bordeaux wines. It just so happens that many wine drinkers choose a fruity flavor in their vino. Consequently, viticulturists discovered how to use certain pruning techniques to lessen the “greenness” in wine.
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