Pronounced: Kab-er-nay-sov-in-yon
Cabernet Sauvignon, along with Chardonnay, is one of the most widely-planted grape varieties in the world. It is the principal grape in many Bordeaux wines, some of which are regarded as among the world’s greatest wines. Typically, wines made from Cabernet Sauvignon have power, finesse, elegance, ageability and a universal appeal. Outside Bordeaux, Cabernet Sauvignon has taken to the warmer climates of many New World countries, particularly good examples of which include; Chile, Argentina, South Africa, Australia and California.
Styles and Characteristics
The particularly thick skin of the Cabernet-Sauvignon grape produces wines which can be high in tannin; which provides structure and ageability. While Cabernet Sauvignon is frequently aromatic and with an attractive finish, it is often dubbed the ‘doughnut variety’ as it leaves a hole in the middle of your palate. Cabernet Sauvignon is frequently blended with varieties such as Merlot, so as to flesh-out the wine.
Although there are a huge variety of styles of Cabernet Sauvignon, Old World examples from France, Italy and Spain in particular show aromas of blackcurrant, violets, dark cherry and plummy fruit, with cedar, mint, leather and eucalyptus. New World examples from Australia, Chile, South Africa and California share the same aromas as their Old-World counterparts, but often with dominant aromas of chocolate, jammy berries, oak, pepper and earth.
A particular characteristic of the hotter climate (New World) Cabernet Sauvignon wines is that of cassis (blackcurrant), along with cherry and other red fruits. Cooler climate examples often show greener, more herbaceous notes like eucalyptus, green pepper/capsicum.
When’s best to drink it?
Cabernet Sauvignon’s high tannin and natural acidity makes one of the longest-lived wines around. It is fair to say that top red Bordeaux needs ten years to reach its best, and in the case of a good vintage two-three times that. Top Cabernets of Australia need around 10 years although most are excellent at 5 years, with many peaking at 2-3 years old. Chilean Cabernet Sauvignons are bursting with flavour at only a couple of years old, although they too can be laid down for a few more years. Although softer and riper than previously, South African Cabernet Sauvignons often still need 6-8 years to reach their drinking peak. New Zealand examples are on the whole ready to be drunk fairly young, although they do age well and never really lose their leafy-green character.
Cabernet Sauvignon and food matching
Ideal food matches vary depending on the country and style of the wine. Cru classe Pauillac is a great partner to roast lamb, softer and riper New World versions with roast goose or turkey. Although Cabernet Sauvignon partners well with roast or grilled meats and game in general, it has a particular affinity for lamb. Cabernet Sauvignon also goes particularly well with sauced meat dishes such as pies, stews and rich dishes with sauces which feature mushrooms. |
