Cabernet Sauvignon – The Red Wine All-Star

Cultivating wine is a tough business, and its success depends on many different factors. The soils and climate are the most crucial factors. They determine which variables can be cultivated in which region. But some varieties are so adaptable that they can grow in almost any place. One of them is Cabernet Sauvignon.

Cabernet Sauvignon is a red grape variety. It originated in France, but it is one of the most widely spread varietals worldwide today. Vintners use it to produce full-bodied red wines that are very tannic and have significant acidity and alcohol levels.

Because of the grape’s characteristics, vintners worldwide use Cabernet Sauvignon to make very versatile wines with different taste profiles. And it is not only popular as a pure varietal wine. It is also an ingredient in many famous blends. In this article, we will discuss all the details.

THE GRAPE CHARACTERISTICS

Cabernet Sauvignon grapes are relatively easy to cultivate because it does not require much effort to keep them healthy. The small berries have thick skins that protect them from fungi, insects, and other harmful diseases.

So whether vintners want to mass-produce wine or make high-quality styles in lower quantities, Cabernet is the right pick.

THE HISTORY OF CABERNET SAUVIGNON

For a long time, the origin of the Cabernet Sauvignon variety was not clear, and its name is partly a result of this uncertainty. The term “Sauvignon” derives from the French word “sauvage” (English: wild).

Some experts believed that the grapes came from the Spanish Rioja region. Others thought it might be related to the French Carménère varietal. And a couple of them even considered it an ancient grape that the Romans used to make their wines.

It took until 1997 to discover Cabernet Sauvignon’s true heritage. By analyzing its DNA, Californian scientists could prove that it actually is an offspring of two very different varietals: Cabernet France, a red grape, and Sauvignon Blanc, a white variety. It was most likely the result of an accidental breeding between the two in the 17th century in France.

Long before its true origin was revealed, Cabernet Sauvignon spread around the world. The reason for its rise was its characteristics: The robust vines and the thick-skinned grapes are resistant to many diseases and parasites that tend to affect vineyards. Thus, it is easier to cultivate them, keep them healthy, and bring in decent yields.

Vintners in Bordeaux were among the first to cultivate the new varietal. Especially in the Médoc region, they used it to blend their world-famous red wines. But over the centuries, winemakers from all parts of the world adopted it, for instance, from Napa Valley in California or Maipo Valley in Chile.

Napa Valley wines are particularly noteworthy as they contributed massively to the rise of New World wines. In 1976, a special event took place that became known as The Judgement of Paris. A jury of nine of the most respected sommeliers and wine experts gathered for a wine tasting. In a blind test, they compared some of the finest French wines with unknown wines from California. And amazingly, both the red and the white American wines, among them Cabernets, won the competition.

Inspired by that success, New World vintners focused their efforts on producing high-class wines, and Cabernet gained even more popularity. Nowadays, it is the world’s most popular varietal, with almost 800,000 acres of vines.

HOW DO CABERNET SAUVIGNON WINES TASTE?

Pure Cabernet Sauvignon wines are full-bodied with high alcohol contents of up to 15%. They have medium acidity, medium to high tannin levels, and intense flavors of red and black fruits.

Young wines often are very tannic and thus taste very harsh. But when they age, the tannins slowly soften and make the wine more enjoyable. For that reason, oaking is a common practice, especially among winemakers who aim to produce high-class wines. Oak-aging does not only soften the wine; it also adds exciting spicy and earthy flavors, such as vanilla, tobacco, or leather. In sum, these changes result in a more complex and more balanced structure.

Its origin has a significant impact on the wine’s taste. If it comes from a colder region, the grapes might not have the chance to ripen fully before the weather incites the need to harvest. In this case, the wine likely features notes of green vegetables.

In wines from warmer regions, the aromas of black fruits such as plum, black cherry, and cassis usually are more dominant.

WHERE DO CABERNET SAUVIGNON WINES COME FROM?

With more than 742,000 acres of vines, Cabernet Sauvignon is the most popular varietal in the world. Due to their robustness, vintners can cultivate them in both warm New World countries and cooler Old World areas. Depending on the region and its microclimate, the wines they make can differ significantly, though.

France

Bordeaux, the varietal’s home, is still the region with the most Cabernet plantings worldwide. It has AOC status, which is the highest quality category in France. So Bordeaux wines are among the best French red wines.

Initially, wine laws allowed only six red varietals to make them: Malbec, Merlot, Carmenere, Petit Verdot, Cabernet Franc, and Cabernet Sauvignon. In July 2019, four new varieties were added to the list. However, they have played only a minor role so far.

Pure Cabernet wines are relatively rare in Bordeaux. Top-quality Bordeaux wines typically are blends of Merlot, Cabernet Franc, and Cabernet Sauvignon. The proportions and the taste vary based on the exact production area. In general, wine experts distinguish the Left Bank and the Right Bank of Bordeaux.

The Left Bank is the region west of the Garonne river. It includes appellations such as Médoc or Pessac-Léognan. In this area, Cabernet Sauvignon is the dominant varietal in Bordeaux wines. It produces deep-colored, concentrated but well-balanced wines with full bodies, firm tannins, and perceivable acidity. They offer intense flavors of black fruits such as blackberries, cherries, and cassis, as well as notes of coffee, vanilla, and other spices. These are some examples:

Consequently, the Right Bank is the area east of the river. Right Bank wines usually feature Merlot as the most important ingredient, with only small portions of Cabernet Sauvignon. As a result, the wines are lower in acidity and less tannic than Left Bank styles. Aromas of black fruits, spices, chocolate, and floral notes are common. But Right Bank wines can also develop earthy flavors, notes of tobacco, or herbal aromas. Here are some typical Right Bank wines:

United States

The Judgement of Paris (see History section) was the beginning of a Cabernet Sauvignon boom in the United States. Today, many American vintners produce wines purely made from this varietal, and often they age them in oak before bottling.

California was one of the first New World wine regions that adopted the grape. Today, the quantity of plantings in the golden state equals those in Bordeaux. The most noteworthy bottles come from Napa Valley. When grown on the hillsides, they tend to be rustic with strong berry flavors and perceivable earthy notes. Those from the valley floor are more fruit-forward. Other Californian subregions to check are Sonoma Valley or Mendocino County. Try these wines:

In Washington State, Cabernet Sauvignon is the most planted red grape. One reason is that the robust vines can stand the winter frost that is typical for the state. Wine from the region usually is made for easy consumption. They are very fruity with spicy notes and silky tannins.

Typically, Maipo’s wines are fruit-forward with mineral and earthy notes and an outstanding balance of creamy tannins and acidity. The following wines from Chile are worth testing:

Other Regions

As mentioned before, you can find Cabernet Sauvignon wines from all over the world. Besides the most noteworthy regions that we have just discussed, you might want to try styles from one of these areas:

• Tuscany, Italy
• Penedès DO, Catalonia, Spain
• Coonawarra, South Australia
• Stellenbosch, South Africa
• Hawkes Bay, New Zealand

HOW TO SERVE CABERNET SAUVIGNON WINES

Cabernet Sauvignon usually comes with a rich main dish. To serve it with other courses, it is too powerful. It’s also unusual to sip it on its own because its high alcohol content can cause tipsiness in no time.

No matter how and when you enjoy Cab, you should serve it in small portions. If you overfill the glass, you might hold the wine back from releasing its full bouquet.

What Is the Right Glass for Cabernet Wines?

Due to its popularity, many glassblowers produce wine glasses specifically for Cabernet Sauvignon. They are tall and have wide bowls. In these glasses, the wine has a bigger surface, so it gets in touch with more oxygen and releases its aromas faster. The glasses’ openings are relatively narrow to prevent the delicate odors from evaporating too quickly.

If you don’t have a specific Cabernet glass, you can alternatively use a Bordeaux glass or a standard red wine glass.

What Is the Right Serving Temperature for Cabernet Sauvignon?

Full-bodied red wines are best when they are slightly below room temperature. Aim for 60 to 65°F (15-18°C). To bring your wine to the right temperature, put it into the refrigerator for about 30 to 60 minutes before serving.

Should You Decant Cabernet Sauvignon Wines?

A bold wine like Cabernet definitely needs exposure to oxygen to open up and release all of its aromas.

In some older bottles, you might find sediments. By decanting the wine, you can filter them out. If your bottle has sediment, let it stand upright for 24 to 48 hours before opening it so that the sediment can sink to the bottom.

For a young wine, 15 to 30 minutes of decanting are enough. Older styles might require longer. Aerate them for 60 to 90 minutes to allow them to rise to their full potential.

HOW TO STORE CABERNET SAUVIGNON WINES

When storing Cabernet, ensure it is safe from high temperatures (and sudden temperature changes), sunlight, and vibrations. You also should not keep it in the same room with chemicals like cleaning supplies, paint, or heating oil. Their odors can invade a wine bottle via the cork over time.

Store your bottles lying on their sides, so the wine is in contact with the cork and keeps it moist. Otherwise, the cork might get porous so that pieces break off it and sink into the wine.

Can Cabernet Go Bad?

Like all table wines, Cabernet can go bad. Continuous exposure to oxygen can start chemical reactions that produce very unpleasant flavors and odors. If that happens, the wine isn’t drinkable anymore.

How Long Does Cabernet Sauvignon Last When Open?

Once opened, high-tannin red wines have a longer lifespan than most other white or red wines. Cabernet is one of them, and it can last for up to 5 days. Make sure to reseal the bottle with the original cork or a bottle stopper and store it in your regular fridge. In case you do not want to drink it, you can use it to prepare a sauce or a stew instead.

Can Cabernet Be Aged?

High-quality Cabernets have excellent aging potential. The combination of high tannin levels, significant acidity, and complex bouquets qualifies them for extensive aging. For young wines, it might even be a must-do. Their tannins are so aggressive that they’re almost undrinkable, but aging makes them more approachable.

To bring out the fruit flavors to the fullest, you can age these wines for up to 5 years. If you store them for 10 to 15 years, you can expect more earthy notes and smooth tannins with subtle fruity notes. And if you allow them to ripen for 20 years or more, they will develop aromas of dried fruits and intense earthy flavors.

CABERNET SAUVIGNON FOOD PAIRING

Cabernet Sauvignon wines are very bold, with high alcohol levels and firm tannins. When pairing these wines with food, you have to make sure that they don’t overpower the dish. A good rule of thumb is: Pair the intense red wine with flavorful red meat preparations.

Rich, savory meals like steaks, burgers, braised beef dishes, or roasted lamb can absolutely stand Cabernet. So it’s an excellent wine to serve with barbecue.

The subtleties of pairing Cabernet with food depend on its origin and precise flavors. Wines from France and other Old World countries often have aromas of green vegetables. These wines go well with pork or duck and vegetable side dishes, given that their tannins are not too aggressive. For example, try roasted duck breast with sauteed broccolini.

If your wine has earthy notes, it is a perfect pairing for all types of mushroom dishes. That’s the case for many oaked styles from the New World. Zurich Ragout is a good choice, but you can also go for vegetarian dishes like grilled Portobello mushrooms.

In any case, be careful with spicy dishes. Cabernet’s high alcohol content enhances flavors like chili or cayenne, so they might overwhelm other aromas. So better stay away from pairing it with hot meals.

Pairing it with dessert is also tricky. Bold reds easily overpower most milk- or cream-based dishes. On the other hand, chocolate-based desserts can work well as a pairing, especially when you add a fruity component. Chocolate lava cakes and Mousse au Chocolat are delicious with raspberries or strawberries, and the bold red matches them superbly. In case, you aren’t a fan of chocolate, go for a blackberry cobbler.

Of course, you can pair the wine with cheese too. To match its full body, you need an intense one like an English cheddar. As a salty, pungent cheese, it’s equally intense as the wine and makes a great pairing. Other options are hard cheeses like Grana Padano and Old Gouda, or blue cheeses like Stilton and Roquefort.

FINAL WORDS

As you’ve learned in this article, Cabernet Sauvignon truly is the All-Star of wines. Its adaptability to different climatic conditions and its robustness against diseases make it one of the most popular grapes among winemakers. And it produces fantastic red wines with great aging potential.