The king of red grapes, Cabernet Sauvignon was probably the first introduction to red wine for many of us.  So many wine producers around the world choose to grow Cabernet Sauvignon because it is a hearty grape, and produces such robust, complex wines.  As Cabernet soared in popularity, growers rushed to plant more of this particular vine. 

We often think that Cabernet Sauvignon is to red wine what Chardonnay is to white wine.  It is very prevalent, grown in many different regions around the world.  When Cabernet is grown in the right circumstances, the wines produced can be marvelous.  You will find these wines to be dark and inky, with good tannins and relatively high acidity.  These characteristics allow these wines to be some of the best aging wines in the world.  You’ll find aromas of blackberries and currants, and the fruit will be strong and intense.  Other giveaway notes are aromas of herbs, grass and vegetables, particularly bell peppers. 

Where the Grape is Grown

Bordeaux:  You should understand that when looking for Cabernet Sauvignon from Bordeaux, the wines are almost always blended with the partnering grapes Merlot, Cabernet Franc, Malbec, and/or Petit Verdot.  Therefore when looking for a Cabernet Sauvignon-based Bordeaux, you have to look for particular appellations.  The best ones are Graves, St. Estephe, Pauillac, St. Julien, Margaux, Haut-Medoc, and Medoc.

Cabernet Sauvignon is also grown elsewhere in France, particularly in the southwest in villages such as Bergerac, Madiran and Languedoc.  You will find it grown in small amounts in Provence as well, although here, the wines are blended with Syrah.  In Loire, it is blended with Cabernet Franc.

California:  Because of the warm, sunny climate, these wines are the densest examples of Cabernet Sauvignon, and there is a lot of it grown here.  Compared to Bordeaux, Californian Cabernets tend to be more forward drinking with big fruit and moderate tannins.  You will also find a lot of Cabernet Sauvignon blends from California.  Cab is often blended with Merlot, mimicking Bordeaux’s blend.  These wines are often called “Claret.”

Australia:  These tend to be extremely dense, with ripe over-the-top fruit.  Cabernet Sauvignons from California and Australia will also have a distinct mint or eucalyptus scent.  Aussies started blending Cabernet Sauvignon with their signature Shiraz, which makes for very unique wines.

 Italy:  Some fantastic examples come from Tuscan coast, so look for wines from Bolgheri.  These wines will often be blended with Merlot and/or Sangiovese.

 South America:  Cabernet Sauvignon is grown throughout Chile and Argentina.  Producers in Mendoza make some full bodied and elegant, earthy examples.  Chile is a good source of bargain Cabs. 

 South Africa:  These wines are deep and rich, with blackcurrant aromas and flavors as well as smoke and earth.

 Other Regions:  Due to its popularity, Cabernet Sauvignon is planted nearly everywhere

Foods to accompany
Cabernet Sauvignon:

Because of its structure and tannins, Cabernet Sauvignon does not make the best cocktail wine.  After a few sips of Cabernet, you may find the tannins drying out your mouth.  If you have foods to accompany them, the tannins are no longer a nuisance and you will enjoy them more.  When pairing wine and food, it is important to balance body style.  These heavier wines work best with heavy foods.  The classic match with good Cabernet Sauvignon is prime steak

Cheeses to accompany
Cabernet Sauvignon:

Shard sharp cheeses or bleu cheeses, such as

•  Cheddar or Dry Jack or aged Gouda
• Cambazzola (German creamy blue) cow
• g.Manchego (Spanish firm) sheep