The King of Reds
Cabernet Sauvignon might be the most important red wine variety in the world because of its global production and widespread popularity. In my opinion, there really is nothing better than a good "Cab" on a chilly night paired with a grilled steak.
Cabernet Sauvignon is a noble grape variety that grows well in many climates, except very cool areas. It became famous through the age-worthy red wines of the Medoc district of Bordeaux (which also contain Merlot and Cabernet France, in varying proportions). But today, California is an equally important region for Cabernet Sauvignon - not to mention Washington, Italy, Australia, South Africa, Chile, Argentina, and so on. In nearly every major wine growing region, you will most certainly find Cabernet Sauvignon being produced.
The Cabernet Sauvignon grape makes medium to full-bodied wines that are high in tannin. The textbook descriptor for Cabernet Sauvignon's aroma and flavor is black currants and cassis. Many of the finest wines have a marked note of minerality, and many have toasty or smoky aromas and flavors from aging in oak barrels.
Cabernet Sauvignon wines come in all price and quality levels. The least-expensive versions are usually fairly soft and very fruity. The best wines are rich and firm with great depth and classic, concentrated Cabernet flavors. Serious Cabernet Sauvignons can age for 15 years or more.
Because Cabernet Sauvignon is fairly tannic (and because of the blending precedent in Bordeaux), winemakers often blend it with other grapes: usually Merlot - being less tannic - is considered an ideal partner. Australian wine-makers have an unusual practice of blending Cabernet Sauvignon with Syrah.
Cabernet Sauvignon generally pairs well with the following foods:
- Beef
- Lamb
- Blue Cheese
- Venison
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