Cabernet Sauvignon[Cah-bare-nay so-veen-yawn] is a very adaptable and popular red wine grape. It is often referred to as the "King of Red Wine Grapes". The grape is actually small, with thick skins. They are dark and bluish in color. The wines produced from this grape are normally deeply colored due to their thick skins.
The typical flavors present in cabernet wines consists of blackcurrants, blackberries, chocolate, tar and leather. With a heavy tannin base, these wines are suited to aging well in oak barrels. It is one of the best oaked red wine in which the following flavors can be detected: vanilla, toast, spice and coconut.
Although the red wine
has increased in popularity, the most widely planted and most recognized is still the cabernet.
Another important element of the cabernet is the potential to blend this versatile grape with others. It is often blended with softer, juicier grapes such as merlot and cabernet franc
Cabernet Wine Regions:
Bordeaux - is the homeland for this grape variety despite how it flourishes in many areas. Some of the most expensive and longest aging cabernet varietals are from the Bordeaux region. It dominates the left bank of Bordeaux specifically in the Saint Graves, Margaux, and Saint Julien areas.
California - this area, due to its wonderful weather conditions and good soil has been able to produce big bold red cabernet wines most notably from the Napa Valley and Alexander Valley areas.
Washington State (Columbia Valley), Australia, Argentina, Italy and Chile are producing some fine cabernet wines as well.
Food and Wine Pairing:
Although Cabernet Sauvignon wines can be made with bodies that are light, medium and full, the bigger more robust types are really the most sought after.
Try a big bold Cabernet with Steak, and dishes that have heavy sauces.
Also try pairing it with strong aromatic cheeses.