Cabernet Sauvignon is what comes to mind for most people when they think of red wine. Small berries with thick skins give dark red to almost purple wines that are dense, chewy, and tannic. Aromas of blackberries, black currants, and cassis are typical. Aging in oak barrels will add notes of vanilla, baking spices, cedar and tobacco.
Cabernet Sauvignon is widely planted throughout the world and often blended with other varietals for added complexity. Wines from cooler climates like Bordeaux and Chile are full-bodied with high acidity and pronounced tannins. These wines will age in some cases for many decades. Wines from warm weather climates like Napa Valley are typically rich and full-bodied with more noticeably ripe fruit, medium acidity, and softer tannins. The best among these can also age for a long time.
Food Pairing: Roasted or grilled beef, roasted poultry, strong cheeses
Pronunciation: ka-ber-NAY soh-VIN-yohn


Roasted Or Grilled Beef

Roasted Poultry

Strong Cheeses