Learn About Cabernet Sauvignon: Wine, Grapes, Regions, and Tasting Notes

Cabernet sauvignon is a full-bodied, acidic wine made from the international red wine grape variety of the same name. It has strong tannins that mellow with age. Cabernet sauvignon wines are high in alcohol, usually in the 13–14 percent range. Due to its large production volume, cabernet is often readily available and inexpensive, which further fuels its popularity.

The cabernet sauvignon grape is a hybrid grape, originally formed by the crossing of cabernet franc (a red grape) and sauvignon blanc (a white grape).

Cabernet sauvignon wines come in single varietals (made of 100 percent cabernet sauvignon grapes) and blends. Cabernet grapes are a powerful presence in blends and are frequently blended with other strong, complementary grapes.

The cabernet grape varietal has three distinct features:

• Small and sturdy. Despite its small size, cabernet is quite sturdy: it grows well nearly everywhere, regardless of climate. The grape can also survive nearly all weather conditions, diseases, and insect infestations, making it invaluable to winemakers.
• Great for barrel aging. Cabernet is unusual for its ability to blend well with oak, both in fermentation and barrel aging. This is partly what facilities the great aging that Cabernet is famous for, with oak barrels mellowing the tannins and imparting new flavors and aromas.
• Thick and tannic. Cabernet grapes have thick, black skins, which are packed with tannins. Cabernet also takes its time ripening on the vine, and is less fussy when it comes to picking.

Cabernet sauvignon is famous for its “green bell pepper” flavor, which comes from a compound called pyrazine. But cabernet also features other distinct flavors. On the nose, cabernet is quite bright, which tones down fruit flavors and overly sweet notes. Common cabernet sauvignon aromas and flavors include:

• Blackcurrant
• Blackberry
• Crème de cassis
• Black cherries
• Boysenberry
• Blueberry
• Chocolate
• Tobacco
• Truffle
• Cedar
• Mint
• Eucalyptus

Though it originated in Bordeaux, cabernet sauvignon is an international grape, used all over the world and not confined to France. Cabernet sauvignon is a late-ripening grape variety that tends to prefer hot climates. Notable regions for cabernet sauvignon production include:

• Napa Valley, California. California became famous for its cabernets in 1976 at an event called the “Judgment of Paris.” Two French wine judges tried two red wines blindfolded: a Bordeaux from France, and a cabernet from California. The California cabernet was deemed the winner, stunning the wine world, which had long believed that France had a monopoly on the world’s best red wine. Today, many wineries in California produce 100% pure cabernet sauvignon, in contrast to regions like Bordeaux (which are known for blends).
• Sonoma Valley, California. This Napa Valley neighbor is known first for its chardonnays, but produces lush cabernet wines as well. Sonoma terroir benefits from geographic features like the Russian River and proximity to the ocean.
• Washington State. Cabernet sauvignon is the most widely planted red grape variety in the state of Washington. Compared to cabernets from other regions, Washington cabernet sauvignon is known for being fruity and easy drinking, with fewer tannins.
• France. To this day, the Bordeaux wine region still accounts for more than 60% of cabernet sauvignon grapes grown in France, with the Médoc region in particular known for its relationship with cabernet vines. However, the grape is also found throughout Le Midi and the Loire Valley.
• Italy. Cabernet sauvignon grapes were first introduced to the Italian Piedmont region in the early 1800s. More recently, the grape has become famous (and, in some circles, controversial) for its inclusion in “Super Tuscan” wines of Tuscany.
• Australia. Now famous for its incredible cabernets, South Australia’s dry climate and red clay soil lends itself to smooth wine-growing.
• South America. While cabernet sauvignon is grown in multiple South American countries, including Argentina, the most well known producer is Chile in its Aconagua, Maipo Valley, Colchagua, and Curicó regions.
• Other Regions. Other countries with cabernet sauvignon production include South Africa, Spain, and New Zealand.

The most famous blend of cabernet sauvignon is the Bordeaux blend, which traditionally combines cabernet grapes with merlot grapes. In addition to merlot, cabernet is frequently blended with the following grape varieties:

• Malbec
• Petit Verdot
• Carménère
• Shiraz
• Tempranillo
• Sangiovese
• Cabernet Franc

Cabernet sauvignon and merlot are intertwined, in part, due to the famous Bordeaux blend. Both blend nicely with other grapes, too, hence furthering the confusion. Cabernet and merlot are, however, different grapes, each with their own strengths.

The key differences between cabernet sauvignon and merlot are:

• Merlot is fruity, while cabernet’s strong tannins give it a bitter edge.
• Merlot sweetens dry wines, while cabernet dries sweet wines.
• Both cabernet sauvignon and merlot age well in oak, however merlot must be picked immediately to prevent overripening.

In Bordeaux, cabernet sauvignon and merlot battle for predominance in Bordeaux blend wines. In Left Bank regions like Saint-Estèphe and Pessac-Léognan, cabernet forms the majority, while merlot rules combinations from the Right Bank. Soil is the primary reason for the split: winemakers on the Left Bank successfully cultivate cabernet on their gravel-based soil, while the Right Bank merlot vintners benefit from the clay and limestone composition in their soil.

While cabernet and pinot noir are both popular red grape wines, the two grapes (and wines made from them) could not be more different:

• In contrast to cabernet’s toughness, pinot noir is a temperamental grape, requiring more winegrowing attention and careful pruning. It grows only in certain climates and at certain times.
• Pinot noir wines are much lighter in color than cabernet sauvignon, with fewer tannins and, therefore, a shorter life span in the bottle.
• Cabernet is a heavy wine, both in flavor and texture, while pinot is exceptionally light and elegant, especially for a red grape.
  

Cabernet sauvignon is highly acidic and profoundly tannic. The younger the cab, the more substantial the meal should be. Cabernet does tend to get better with age, so older cabernets will pair nicely with softer textures. In general, foods with weak flavors or textures can leave you with an unpleasant dry mouthfeel.

Popular food pairings for cabernet sauvignon include:

• Beef Wellington
• Potato gnocchi with a cream sauce
• Cheddar, mozzarella, or brie cheese
• Dark chocolate

Whether you’re just starting to appreciate the difference between a pinot gris and pinot grigio or you’re an expert at wine pairings, the fine art of wine appreciation requires extensive knowledge and a keen interest in how wine is made. No one knows this better than James Suckling, who has tasted more than 200,000 wines over the past 40 years. In James Suckling’s MasterClass on wine appreciation, one of the world’s most prominent wine critics reveals the best ways to choose, order, and pair wines with confidence.

Want to learn more about the culinary arts? The MasterClass Annual Membership provides exclusive video lessons from master chefs and wine critics, including James Suckling, Chef Thomas Keller, Gordon Ramsay, Massimo Bottura, and more.