Cabernet Sauvignon is probably the world's most famous red wine grape. It is the backbone of the great Bordeaux wines, the heart of Napa Valley's legendary Cabernets and is successfully grown in almost all wine regions in the world.
The grape is famous for its powerful tannin, long lifespan and characteristic blackcurrant aroma. It is a wine created for aging — and for hearty meat.
In short: Cabernet Sauvignon produces powerful, tannin-rich red wines with blackcurrant, cedar and black pepper. Age-worthy and created for meat. Requires time in the glass — or in the bottle.
How Cabernet Sauvignon tastes
- Blackcurrant and dark plum — the most characteristic aroma
- Cedar and pencil — especially in aged Bordeaux wines
- Black pepper and spices — especially in overseas versions
- Tobacco and leather — in mature wines with age
- Firm, structured tannin — the most defining characteristic
Taste profile
The best Cabernet Sauvignon regions
What food pairs with Cabernet Sauvignon?
Cabernet Sauvignon's powerful tannins are designed to match protein-rich, fat-marbled meat:
- Beef and ribeye — the classic match. See wine for grilled food.
- Leg of lamb — Bordeaux-style Cabernet is an excellent choice. See wine for lamb.
- Game — deer and roe deer pair well with mature Cabernets
- Hard, aged cheese — Cheddar, Manchego and Comté. See wine for cheese.
- Dark chocolate — a surprisingly good combination with powerful Cabernets
Important: Cabernet Sauvignon must breathe. Pour the wine into a decanter at least 30-60 minutes before serving — preferably longer for younger wines. The tannins soften significantly and the wine's aroma opens up. It's one of the biggest differences you can make for your wine experience.
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