Firstleaf: Wine Directory: Varietals

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Characteristics of Cabernet Sauvignon
What does Cabernet Sauvignon taste like?
Notable Cabernet Sauvignon Regions
Cabernet Sauvignon Food Pairings
How to serve and store Cabernet Sauvignon
Cabernet Sauvignon Nutritional Facts
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Best French Cabernet Sauvignons:
Best California Cabernet Sauvignons:

Characteristics of Cabernet Sauvignon

Cabernet Sauvignon (pronounced cab-er-nay so-vin-yawn) is a dark, thick-skinned grape with naturally high acidity and tannins, which contribute to its structured and full-bodied nature. The grape thrives in a variety of climates, allowing winemakers to create diverse styles ranging from fruit-forward to earthy and complex.

What does Cabernet Sauvignon taste like?

The flavor profile of Cabernet Sauvignon varies based on climate and winemaking techniques, but common tasting notes include:

Primary Flavors: Blackcurrant (cassis), blackberry, cherry, and plum
Secondary Notes: Cedar, tobacco, leather, and vanilla (from oak aging)
Cool Climate Styles (e.g., Bordeaux, France): Earthy, herbaceous flavors like green bell pepper, graphite, and mint
Warm Climate Styles (e.g., Napa Valley, California): Ripe black fruit flavors with smooth tannins and hints of chocolate or licorice

Notable Cabernet Sauvignon Regions

Cabernet Sauvignon is grown in nearly every major wine-producing country. Some of the most famous regions include:
France

Bordeaux: The birthplace of Cabernet Sauvignon, where it's often blended with Merlot and Cabernet Franc to create structured, age-worthy wines.

United States

Napa Valley, California: Known for powerful, fruit-forward Cabernet Sauvignons with rich oak influence.
Sonoma County, California: Produces more restrained and elegant expressions compared to Napa.

Italy

Tuscany: Cabernet Sauvignon is used in "Super Tuscan" wines, blended with Sangiovese for a bold yet balanced style.

Australia

Coonawarra & Margaret River: Noted for structured wines with cassis and eucalyptus notes.

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Cabernet Sauvignon Food Pairings

Cabernet Sauvignon's bold structure and tannins make it an excellent pairing for rich, flavorful dishes.

Red Meat: Steak, lamb, venison, and barbecue
Aged Cheeses: Cheddar, Gouda, and blue cheese
Hearty Dishes: Mushroom risotto, beef stew, or pasta with red sauce
Dark Chocolate: The tannins in Cabernet Sauvignon pair well with bittersweet chocolate

How to serve and store Cabernet Sauvignon

To fully enjoy the flavors of Cabernet Sauvignon, follow these serving and storage guidelines:

Serving Temperature: 60-65°F (15-18°C) for optimal taste and aroma.
Glassware: Use a large, wide-bowled glass to enhance aromas.
Decanting: Let young Cabernets breathe for at least 30-60 minutes to soften tannins.
Aging Potential: High-quality Cabernets can age for 10-20+ years, developing more complex flavors over time.
Storage: Keep bottles in a cool, dark place at around 55°F (13°C) with 70% humidity for long-term aging.