Cabernet Sauvignon - the king of red grapes
If there is one grape to start exploring red wine with, it is Cabernet Sauvignon. It is the most widely planted red grape in the world and the uncrowned king of red wines, the foundation of the most famous and expensive bottles, from Bordeaux to Napa Valley. It is bold, tannic, long-lived and surprisingly recognisable: once you catch its characteristic blackcurrant note, you will spot it blind. It is worth knowing, because it is the benchmark against which many other red wines are measured.
Where it came from
Cabernet Sauvignon has an interesting genetic origin. It is a natural cross of two grapes: the red Cabernet Franc and the white Sauvignon Blanc, which happened by chance in 17th-century Bordeaux. That is why its aroma sometimes shows a green, herbal note inherited from the white parent. From this accidental marriage was born a grape that conquered vineyards around the world.
Character in the glass
Cabernet Sauvignon has a few features that together form its inimitable signature:
- Blackcurrant. This is its calling card, present in almost every Cabernet in the world, often called cassis in French. It is joined by dark cherry and blackberry.
- A green, herbal note. In cooler climates a characteristic accent of green pepper, mint or leaf appears, a legacy of the Sauvignon Blanc.
- Firm tannins. Thick skins and seeds give the wine a high tannin content, that drying, rough feeling I cover in tannins in wine.
- Full body and high acidity, which together give the wine structure and freshness.
- Notes from the barrel. Cabernet almost always ages in oak, which adds vanilla, cedar, tobacco and toast, which I cover in where wine gets oak.
Why it ages so long
The combination of thick skins, firm tannins and high acidity makes Cabernet Sauvignon one of the best-ageing grapes in the world. The best bottles can age and improve for ten, twenty, even thirty years. Over time the aggressive tannins soften, and the fruit gives way to deep notes of leather, tobacco, cedar and dried fruit. That is why Cabernet is a collector’s favourite.
Bordeaux versus Napa
The same grape gives completely different wines depending on the place, which is best seen in two flagship regions:
- Bordeaux, specifically its left bank, is the homeland of Cabernet. The wines here are more restrained, structured and mineral, with notes of graphite and gravel, often blended with Merlot for roundness. It is an elegant, classic style.
- Napa Valley in California gives the opposite wines: powerful, ripe, lush, with notes of ripe blackberry, chocolate and vanilla, resulting from warm days and cool nights. It is a bold, fruity style.
Cabernet is also grown successfully in Chile, Australia and South Africa, with each region adding a local touch.
Cabernet with food
Cabernet’s firm tannins practically beg for rich, protein-heavy dishes. The classic is red meat, especially steak or lamb, because the fat and protein soften the tannins while the wine cleanses the palate. It is one of the surest pairings in the wine world, which I cover in pairing wine with food.
How to explore it
The best way to understand Cabernet is to compare a restrained, structured example from Bordeaux and a lush, fruity one from the New World side by side. The same grape, yet two different faces. In GustoNote you note the grape, region, tannins and your impressions of every Cabernet, and after a few dozen entries you will see whether you prefer the classic style or the bold and fruity one. It turns the king of reds into a specific map of flavours you can navigate on purpose. You will find a full overview of wine types in types of wine.