Cabernet Sauvignon

Regarded by many as the world's premium red variety, Cabernet Sauvignon’s rise to notoriety commenced in the 1960’s. The Bordeaux wine region in France is the likely birthplace of the wine, which DNA dates back to the 17th century. Cabernet Sauvignon is the progeny of a crossing of Cabernet franc and Sauvignon blanc.

While the "Bordeaux blend" of Cabernet Sauvignon, Cabernet franc and Merlot are the earliest examples of acclaimed Cabernet Sauvignon wine, Cabernet Sauvignon was first blended in Bordeaux with Syrah (Shiraz), a pairing that is widely seen in Australia. Today Cabernet Sauvignon is the second most widely planted red wine grape in Australia, (following Shiraz).

Australian Cabernet Sauvignons first gained international recognition in the 1970’s, and while over the decades styles have changed, Australia’s Cabernet Sauvignon, both as a stand-alone varietal and a component of a blend, remain much sought after and highly revered. Some of the oldest Cabernet Sauvignon vines can be found on the Penfolds Kalimna vineyard in the Barossa Valley. The colour and flavour of this fruit is exceptional and habitually makes its way into the famed Penfolds Bin 707.

While Cabernet Sauvignon has the potential to grow in a variety of climates, climate has a significant impact on the sensory characteristics of the variety. In cooler climates, minty and leafy characters are intermingled with blackcurrant and red berries. In warmer climates, chocolate and tobacco characters express themselves. Winemakers often age Cabernet Sauvignon in a mixture of French and American oak. However the purists exclusively use French.

A large part of Cabernet Sauvignon's reputation stems from its ability to age and develop in the bottle. In Bordeaux, the tannins of the wines tend to soften after ten years and can typically last for at least another decade, sometimes longer. Many premium Australian Cabernet will also need at least ten years to develop though many are approachable after two to five years.

Cabernet Sauvignon is a very bold and assertive wine that has potential to overwhelm light and delicate dishes. The wine's high tannin content as well as the oak influences and high alcohol levels play important roles in influencing how well the wine matches with different foods. When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages it mellows and the possibilities for different food pairings open up.

Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods. Milder spices, such as black pepper pair better.
When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, or with cooking methods that involve charring like grilling. As the wine ages and the tannins lessen, more subtle and less bitter dishes will pair better with Cabernet Sauvignon.

Note: Cabernet Sauvignon pairs well with bitter dark chocolate, however does not pair well with sweeter styles such as milk chocolate. The wine can typically pair well with a variety of cheeses.