Cabernet Sauvignon
Location: Worldwide
Origin: France
Top Growing Sites: France (Bordeaux), Australia (Margaret River, Mount Barker, Yarra Valley, Coonawarra), Washington State (Columbia Valley, Red Mountain), California (Napa Valley), Chile (Aconcagua, Maipo, Cachapoal, Colchagua), South Africa (Stellenbosch), New Zealand (Hawke’s Bay)
Climate: Cabernet Sauvignon vines are best suited for a sunny, warm (and not too hot) climate, so that the grapes ripen slowly.
Soil Type: The ideal soil for Cabernet Sauvignon is midpoint- Moderately rocky/gravely soil with medium-high drainage.
Wine Style: Cabernet sauvignon is a full-bodied, acidic wine made from the international red wine grape variety of the same name. It has strong tannins that mellow with age. Cabernet sauvignon wines are high in alcohol, usually in the 13–14 percent range.
Acidity: The acidity level ranges from Medium to High depending on the wine.
Glassware: A large “Bordeaux” glass. This glass shape is best with bolder red wines by delivering more aroma compounds vs. the burn of ethanol from being farther from nose. There is a larger surface area to let ethanol evaporate and the wider opening makes wines taste smoother.
Serving Temperature: Cabernet Sauvignons should be served at a temperature range of 60-65F, which is considered ‘slightly chilled’. This is cool enough to mute the smell of alcohol, without masking any of those gorgeous aromas that Cabernet Sauvignon has to offer. When alcohol is served too warm, it tends to coat the inside of the mouth, making it difficult for those silky smooth tannins to shine.
Cellar: Varies on the bottle and vintage; around 7-10+ years is common.
Genetics/Parent Grape(s): Cabernet Sauvignon’s parent grapes are Sauvignon Blanc and Cabernet Franc. It’s half sibling is Merlot.
Vine Species: Vitis Vinifera
Flavor Profiles: Cabernet Sauvignon exhibits dark fruit flavors of blackcurrant (cassis), black cherry, blackberry with notes of green bell pepper, spice, tobacco, wood, and vanilla (from aging in oak barrels).
Fun Facts:
Origin: France
Top Growing Sites: France (Bordeaux), Australia (Margaret River, Mount Barker, Yarra Valley, Coonawarra), Washington State (Columbia Valley, Red Mountain), California (Napa Valley), Chile (Aconcagua, Maipo, Cachapoal, Colchagua), South Africa (Stellenbosch), New Zealand (Hawke’s Bay)
Climate: Cabernet Sauvignon vines are best suited for a sunny, warm (and not too hot) climate, so that the grapes ripen slowly.
Soil Type: The ideal soil for Cabernet Sauvignon is midpoint- Moderately rocky/gravely soil with medium-high drainage.
Wine Style: Cabernet sauvignon is a full-bodied, acidic wine made from the international red wine grape variety of the same name. It has strong tannins that mellow with age. Cabernet sauvignon wines are high in alcohol, usually in the 13–14 percent range.
Acidity: The acidity level ranges from Medium to High depending on the wine.
Glassware: A large “Bordeaux” glass. This glass shape is best with bolder red wines by delivering more aroma compounds vs. the burn of ethanol from being farther from nose. There is a larger surface area to let ethanol evaporate and the wider opening makes wines taste smoother.
Serving Temperature: Cabernet Sauvignons should be served at a temperature range of 60-65F, which is considered ‘slightly chilled’. This is cool enough to mute the smell of alcohol, without masking any of those gorgeous aromas that Cabernet Sauvignon has to offer. When alcohol is served too warm, it tends to coat the inside of the mouth, making it difficult for those silky smooth tannins to shine.
Cellar: Varies on the bottle and vintage; around 7-10+ years is common.
Genetics/Parent Grape(s): Cabernet Sauvignon’s parent grapes are Sauvignon Blanc and Cabernet Franc. It’s half sibling is Merlot.
Vine Species: Vitis Vinifera
Flavor Profiles: Cabernet Sauvignon exhibits dark fruit flavors of blackcurrant (cassis), black cherry, blackberry with notes of green bell pepper, spice, tobacco, wood, and vanilla (from aging in oak barrels).
Fun Facts:
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Cabernet Sauvignon is the most planted wine grape in the world, with plantings covering about 840,000 acres.
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It has higher levels of an aroma compound called Methoxypyrazine which is why it’s noted for aromas of black pepper, green peppercorn, black currant and sometimes even bell pepper.
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Wineries in Napa Valley pay more on average for Cabernet Sauvignon grapes than they do for other grapes.
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Cabernet Sauvignon-based wines are tracked and traded like stocks.
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It is one of the most important varieties in China.
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Historians claim that Cabernet Sauvignon originates from an accidental cross-pollination of Sauvignon Blanc and Cabernet Franc in the 17th century in south-western France. Following the research onto this, the theory was verified in 1996 by scientists from the University of California, Davis.
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Cabernet Sauvignon pairs with meat for a scientific reason. The high level of the rough tannins perfectly combines with grilled meat and dishes with a strong flavor. Researchers found that the tannins in Cabernet Sauvignon act as “scrapers” to fats and proteins that collect on your tongue from the foods you eat. Foods like steak and lamb that have higher levels of these proteins pair extremely well with this high-tannin wine.
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Cabernet has its own official holiday–the Thursday before Labor Day. The first official #CabernetDay started in 2010 when marketing guru, Rick Bakas gathered a group of wineries in Napa to promote it on social media.
- One of the most significant qualities of Cabernet Sauvignon is its ability to age well.