Cabernet Sauvignon

You’ve probably heard of Cabernet Sauvignon it’s one of the regal grapes and it’s great that can be aged extremely well. Not the oldest grape varietal in the book but definitely one of the most important grape varietals in history.

Cab Sab is a full-bodied red wine and it’s super enjoyable even when young. Some of the most famous places for Cabernet are Bordeaux and Napa Valley. It’s the world’s most famous and most widely recognized red wine grape, rivaled in this regard only by Merlot. It’s a natural cross between Cabernet Franc and Sauvignon Blanc. In conclusion, Cab Sav is grown in nearly every major wine-producing region on the globe.


Furthermore, Cabernet Sauvignon is absolutely fantastic, not just for its beautiful aromas of black currants and boysenberries, and lovely floral elements as well but because of its age-ability. You can age it for years, for decades. Some of the best Cab Savs can live up to a hundred years old, if not longer in the cellar, if kept well, of course.

When it’s in its youth you can be expecting these beautiful boysenberries, blackberries, and black currants. Moving on through its aging process in the cellar, you can start to see more plums and lushness. Then moving on to, sort of, cocoa and licorice and chocolate flavors. And rich coffee flavors as well. Afterward, as it moves on you start to see these dried currants, dried figs, and prunes, and raisins.

Complex, aromatic and vibrant

It has a full-bodied taste with thick and durable skinned berries. Cabernet Sauvignon can form a fruit-forward and dry wine with noticeable and interesting, fine-grained tannin structure and the combination of acidity, freshness, and alcoholic strength when vinified correctly. Its red and black fruit flavors give a complex, very aromatic, and vibrant wine. Cab Sav can be grown in a diverse spectrum of climates. It has risen to a high level of prestige and prominence in the international wine community. And it is known for the world’s most robust red wines.

Winemakers are not afraid to barrel down Cabernet Sauvignon for up to two years to add small doses of oxygen to soften the tannins and help polymerize, the results are always of great value. It is a grape with which it is very hard to produce a worthless wine.

Photo credit: Fred von Lohmann

What kind of glass should Cab Sav be served in?

The traditional glass is known as a Bordeaux glass or a cabernet glass, but it tends to be a thinner, taller red wine glass. The aromatics from Cabernet tend to be very rich and powerful so if you put it in a glass that’s too wide it can almost overstimulate the aromatics.

Food pairing

Cabernet Sauvignon is great with a wide variety of foods, but we tend to like it best with meat. Its tannin really helps to cut through the fattiness that you get from a rib-eye or a lamb chop. Important rule: Any foods that are rich and dense tend to go really well with wines that are rich and dense.