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Cabernet Sauvignon is the most popular and revered red wine in the world. It is made all over the world, from the Bordeaux region of France, to California, to Australia, South America and even Africa. The grape is a cross between Sauvignon Blanc and Cabernet Franc, and is thought to have first developed in the 17th century in France.  These grapes need a warmer climate to reach full maturity. When they are picked under ripe, the wine will have a notable green bell pepper or olive taste. Cabernet Sauvignon grapes are small with a thick skin full of tannins. The wine requires several years of aging to mellow, although the flavors are quite complex in a good vintage. Most wines marketed under this name are actually blended with others grapes like Merlot and Cabernet Franc. Blending makes the flavors more complex and makes the wine more accessible. Cabernet Sauvignon by itself can be harsh and unforgiving. Other countries have also learned to blend their Cabernets… those made in California are known as ‘Meritage.’

Cabernet’s complex flavors come from two sources. First, the varietal flavors and aromas develop while the grapes are growing on the vine. Fruity red wines of this variety will have tones of black currant, black cherry, violets and blackberry. Herbal flavors (usually found in under ripe grapes) may remind you of bell pepper, green olive or asparagus. These flavors are caused by pyrazine compounds that are destroyed as the grape ripens. Spicy red wines may hint of ginger, pimento and green peppercorn. Next, the processing of the wine will add some flavors. Aging in barrels of light oak will add a sweet woody flavor, with hints of vanilla or coconut. Heavy oak will add flavors of toast, oak, tar and smoke. Bottle aging will add another layer of flavors like musk, cedar, leather, earth, cigar box and mushroom. No matter which blend of flavors you get in your Cabernet, they usually finish with a firm astringent feel in the mouth.

Cabernet pairs nicely with beef, rich pastas, cheeses like cheddar, mozzarella or brie, and other rich foods. The fat and protein found in most of these foods serve to negate some of the tannins in the wine. Bitter foods like endive also pair well with this wine. You can also choose a wine by the method of cooking used. Cabernet works well with grilling, smoking or plank roasting, which will also pick up on the oakiness of the wine. As the wine ages, you can choose more subtle food choices. The region of origin of your Cabernet will also make a difference. Those from Bordeaux are earthier, and will pair well with foods like mushrooms, while those from cooler climates that have more vegetal notes will go better with vegetable dishes.

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