Cabernet Sauvignon

  (KA-behr-nay saw-vin-YAWN)
Synonyms: Cabernet Sauvignon, Petite Vidure, Bidure

Wine Name: Cabernet Sauvignon, Bordeaux (from the left bank, Cabernet dominant)

Background: Cabernet Sauvignon is a popular grape grown in almost every country of the world and makes full-bodied red wines. It is produced as a varietal grape (at least 75-85% of a wine) and in blended wines such as Bordeaux or Meritage wines. In cool climates a Cabernet dominant wine may taste of black currants, cedar wood, green pepper aromas and be high in acid and moderately tannic. A Bordeaux wine from the French region of Medoc would be typical of this cooler climate style. When the Cabernet Sauvignon grape is grown in a temperate or warm climate it will tend to have deeper fruit flavors of black currants, black cherry, black olive and occasionally mint, eucalyptus or menthol aroma and be somewhat less acidic. A full-bodied California Cabernet Sauvignon would typify this style but Cabernet is being grown in many countries.

Classic Brands and Sources: USA – Many northern California and Washington State producers; France – many left bank Bordeaux producers; South America – many Chile and Argentina producers. Australia – producers from Coonawara or Margaret River.

Characteristics:

Style #1 – cool climate

Body – medium (+)

Acidity – medium (+)

Sweetness – dry

Tannins – medium (+)

Style #2 – warm climate

Body – full

Acidity – medium

Sweetness – dry

Tannins – medium


Wine and food pairing guidelines:
Pairs well with red, savory meats, grilled or roasted

Foods and Entrees that usually pair:
Beef, lamb, game, chicken, turkey, veal or pork grilled, roasted or braised, chili, hamburgers, meatloaf, mushrooms, cheese based pasta, risotto.

Cheese Pairings:
Blue cheeses, mild and medium sharp Cheddar, Edam, Glouchester, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Smoked Gouda