Reliable Classic
Overview
Cabernet Sauvignon shows up almost everywhere wine is grown. It started in Bordeaux as a natural cross of Cabernet Franc and Sauvignon Blanc. Today you see it in Napa, Chile, Australia, and beyond. Why people like it: dark fruit, firm structure, and it ages well. It can be bottled on its own or blended.
Flavor & Structure
- Fruit: blackcurrant, blackberry, plum
- Other: cedar, tobacco, sometimes mint/eucalyptus
- Feel: full bodied, firm tannin, medium+ acidity
- Oak: common; brings vanilla, spice, cocoa
Key Regions
- Bordeaux (Left Bank): structured blends with Merlot/Petit Verdot
- Napa Valley: ripe fruit, broad texture
- Maipo & Colchagua (Chile): dark fruit with a fresh herbal edge
- Coonawarra & Margaret River: cassis, gentle mint, balanced tannin
Food Pairing
Tannin softens when you pair it with protein and fat. Keep sauces simple so the wine doesn’t turn bitter.
- Ribeye, lamb chop, burgers, roast mushrooms
- Aged cheddar or firm cheese
- Skip heavy chili heat; it makes alcohol feel harsher
For instant pairing suggestions for any dish, try our tool on the home page.
Quick Notes
- Identified by DNA in the 1990s as a Cabernet Franc × Sauvignon Blanc cross.
- “Rutherford dust” is a local shorthand for a cocoa-like feel in some Napa wines.
- Holds up to oak and long aging better than many grapes.