Cabernet Sauvignon wine guide – wine spotlight

Cabernet Sauvignon is known as the ‘King of Red Wine’ for a reason – and not only because it is a noble grape! In terms of global presence and importance to winemaking, no red grape truly compares. This variety is grown in a range of regions and climates unrivalled by any other red grape, and what started in Bordeaux has spread across the globe! It can be blended with other varieties, but straight up it is a complex wine with plenty of ageing potential. So let’s dive into what makes this wine variety so popular in this Cabernet Sauvignon wine guide.

Spotlight on Cabernet Sauvignon

Cabernet Sauvignon boasts plenty of tannin, acidity and rich aromas. It is medium to full-bodied packed full of complex flavours. The result? A wine that is perfect for enjoying with food. Cabernet Sauvignon typically has a dark colour and high alcohol content, depending on where it comes from. In Australia, it is truly a classic and a staple variety of many of our wine regions. So what makes this grape so special?

Origins

Cabernet Sauvignon originated in Bordeaux in France. Unlike other noble varieties, it only emerged in the late 18th century. It is believed to have been created from a crossing between Cabernet Franc and Sauvignon Blanc – hence the name. Even today, Cabernet Sauvignon is part of the famous Bordeaux blend.

Cabernet Sauvignon is one of the world’s most widely planted wine grape, and it’s grown all over Eastern Europe, Italy and Spain. You can also find it in Australia, Chile, Argentina, America, New Zealand and South Africa. For many years it was the world’s most planted variety and was known as the great colonizer.

This wine found its way to Australia with James Busby who imported it in 1832. Although it started off being used only for blending, it was soon embraced all on its own.

Flavour profile

The flavours of Cabernet Sauvignon depend on the region which it is grown. However, it is often linked to dark fruit flavours and savoury tastes ranging from black pepper to capsicum (bell pepper), as well as liquorice, tobacco and vanilla. The intensity of these differ depending on if the Cabernet Sauvignon is old-world or new-world.

Old-world Cabernet Sauvignon from Europe tend to be eathier with more floral tastes. These wines are generally less intense and have flavours of tobacco and violet, leather and liquorice. New-world Cabernet Sauvignon is fruitier, herbier and more intense generally. You get more black fruit (think currants and cassis), pepper, vanilla, and sometimes mint and eucalyptus.

Where you’ll find Cabernet Sauvignon

You find Cabernet Sauvignon across so many regions globally. In those classic Bordeaux blends, you’ll find Cabernet Sauvignon plays a prominent part. You can also find it across Europe.

In Australia, there are distinctions between Cabernet Sauvignon wine styles that come out from the different Cabernet Sauvignon producing regions:

• Coonawarra – Coonawarra is famous for its Cabernet Sauvignon. These wines are medium-bodied with balanced tannins
• Barossa Valley – Some of the greatest wines of the Barossa include Cabernet Sauvignon (including Grange!). The rich and ripe fruit provides a good base for wines from this region
• Clare Valley – this region produces strong, bold and earthy Cabernet Sauvignon
• Margaret River – This region is new to producing Cabernet Sauvignon but is a serious contender for Coonawarra. The wines from this region depend on the subregion
• Yarra Valley – The Cabernet Sauvignon from the Yarra Valley is a lot more delicate with blackcurrant, silky texture and fine tannins

What to look for

There isn’t really a right or wrong when it comes to Cabernet Sauvignon, it simply comes down to preference. It is a wine that generally improves with age and hits peak drinkability after three or four years. This wine makes for a great variety to explore the differences in the regions with. Most regions will produce it so you can try the difference in flavours across Australia and see what you prefer!

Cellaring of Cabernet Sauvignon

Cabernet Sauvignon is a popular wine to age as its flavour significantly improves with extended ageing. When young, this wine has strong tannins that will mellow out. This allows more subtle flavours to intensify. Flavours from oak such as vanilla, cedar, chocolate, coffee and cigar intensify with a few years in a cellar. You can drink it young as well, especially if you love your wine fruity.

What to pair it with

Thanks to its acidity, tannins and alcohol content, you should enjoy Cabernet Sauvignon with food. Rich meat dishes are the best match for this wine. Think steak or slow-cooked beef. You can also match lamb chops or roast duck breast for something a little different! Hard cheeses also pair quite nicely. These fatty meats really work to cut through the tannins.

The final word on this Cabernet Sauvignon wine guide

Although there are so many wine varieties out there to try, it’s good to have the classics as a staple. Cabernet Sauvignon has so much to offer and is an incredible food wine. Whether you are after a blend or a standalone, this wine offers incredible flavours and great aging potential. I hope this Cabernet Sauvignon wine guide as taught you something new about this noble grape!