Cabernet Sauvignon was created accidently as a natural genetic crossing, dating back to seventeenth century France cross-bred white Sauvignon Blanc and red Cabernet Franc plants. Known for its thick skin that creates bold, tannic wines. Cabernet Sauvignon is now a staple varietal of the Bordeaux region, it’s popularity stemming from the plants resilient and durable nature, making it very easy to grow.
It is the wines high levels of cabernet that shines through in the finest Bordeaux’s as the perfect grape for ageing in bottle. It also responds very well to oak, which brings out a whole range of different flavour characteristics. The resulting wines are very full bodied with medium levels of acidity. Also working well when blended with other grapes, most popularly Merlot and Cabernet Franc (two of the other main Bordeaux grapes), the mellow nature of Merlot pairing perfectly to Cabernets bold and vibrant nature.
Nowadays, great Cabernet Sauvignon can be found all over the world. Many regions have utilised the grapes adaptability in creating fresh, new world styles of wine. Cabernet and Cabernet blends are perfect wines to pair with food. The bold flavours of Cabernet Sauvignon perfectly compliment hearty foods such as beef casserole and ripe cheeses.
Body style: Medium/full Bodied
Alcohol content: Medium/High
Food Pairing: Red meat dishes and strong cheeses
Did you know...
The 1976 “Judgment of Paris” was a famous blind wine tasting event where esteemed wine experts unknowingly chose a California Cabernet over several French producers, thus catapulting New World Cabs onto the international stage.