King of Reds
Overview
Cabernet Sauvignon is the world’s most planted premium grape—prized for its structure, longevity, and unmistakable blackcurrant core. Born in Bordeaux from a natural crossing of Cabernet Franc and Sauvignon Blanc, Cab conquered vineyards from Napa Valley to Coonawarra and Chile. It’s the backbone of many iconic wines, equally at home in blends and varietal bottlings.
Flavor & Structure
- Fruit: blackcurrant, blackberry, plum
- Non-fruit: cedar, pencil shavings, tobacco, eucalyptus (region-dependent)
- Structure: high tannin, medium to high acidity, full body
- Oak: vanilla, clove, cocoa from barrel aging, often French or American oak
Key Regions
- Left Bank Bordeaux ( Médoc ): structured, age-worthy blends with Merlot, Petit Verdot
- Napa Valley: ripe fruit, plush texture; famous sub-AVAs include Oakville, Rutherford
- Chile (Maipo, Colchagua): minty, herbal accents with sunny fruit
- Australia (Coonawarra, Margaret River): cassis with eucalyptus, elegant tannins
Food Pairing
Cabernet’s tannins love protein. They bind with proteins in meat, smoothing the wine’s texture and slicing through richness.
- Steak (ribeye, strip), lamb chops, venison
- Hard cheeses (aged cheddar), rosemary potatoes, mushroom sauces
- Avoid ultra-spicy heat; it can exaggerate tannin and alcohol
For instant pairing suggestions for any dish, try our tool on the home page.
Fun Facts
- Cabernet Sauvignon is a relatively young grape (18th century) compared to ancient varieties.
- The famous "Rutherford dust" note in Napa refers to a cocoa-like texture and aroma.
- DNA profiling confirmed Cab’s parentage in the 1990s.