Cabernet Sauvignon

Cabernet Sauvignon has become one of the most widely planted varieties in the world. While it made its reputation on Bordeaux’s Left Bank, it is the primary variety in many world class wines made in the New World. Typically Cabernet Sauvignon produces highly structured wines with primary aromas of blackcurrant and deep red fruit. Upon tasting, Cabernet Sauvignon combines liveliness with some richness and finishes with astringency. A crucial part of Cabernet Sauvignon's appeal comes from its favorable disposition towards aging. Over time, the wines develop terrifically complex secondary aromas of cigar box and cedar wood. While Cabernet Sauvignon has proved itself adaptable to a wide range of soils in California, the best examples come from well-drained, low yield, hillside vineyards in the Napa Valley. Increasingly serious Cabernet plantings also exist in Australia, central Italy, Argentina, and Chile.

Cabernet Sauvignon is frequently exposed to oak, either during fermentation, barrel-aging or both. Oak aging serves both to soften the grape's naturally high tannins as well as to impart the complimentary flavors of vanilla and oak. The type of oak used and how oak is employed are crucial choices for winemakers producing Cabernet Sauvignon. As a rule, American oak will lend stronger flavors than French oak. As Cabernet Sauvignon is bold and assertive on the palate, it pairs best with foods like grilled red meats. In this combination, the proteins and fats in the food neutralize some of the stronger tannic qualities of the wine.