Cabernet Sauvignon is the world’s most famous red wine grape and is one of the most widely planted. There are over 650,000 acres worldwide and whilst it clearly originated in France, it is found in a wide range of other locations, with huge amounts of land dedicated to its growth in Chile, California, Australia and Italy.
Cabernet Sauvignon is adaptable to a wide range of soils which makes it so popular and its berries are recognisable as black-blue and relatively small when compared to other grapes. It began life in Médoc in Bordeaux but it has found real success as a component varietal in Coonawarra in Australia and the Super Tuscans including Sassicaia in Italy.
Cabernet Sauvignon Flavour and Characteristics
The fruit of the Cabernet Sauvignon are rich with the flavours of black cherry, blackberry and black currants with a hint of liquorice, tobacco and fragrant violet. Cabernet Sauvignon is usually oaked for 9 to 18 months in French oak although sometimes Hungarian and American oak is used too. In terms of tannins, they have a medium level and the acidity level is moderate too and most cabernet sauvignon wines are between 13.5% and 15.5% in ABV.
Pairing Cabernet Sauvignon with Food
As a highly complex and layered wine, cabernet sauvignon has a surprisingly savoury character and therefore works wonders with foods that are high in fats and offer umami flavours. The richness of a mushroom stroganoff or rich and stick barbecue sauce flavours. The strength of the flavours in the food match the rich berry depth of the wine and they work wonderfully together.
Some of the wines most famous and renowned red wines are based upon the cabernet sauvignon grape as it is often blended when not celebrated in its own right.
