Cabernet Sauvignon & blends

Overview

Cabernet Sauvignon is arguably the world’s most well-known red grape variety. In the vineyard it is vigorous, late budding, and mid- to late ripening, which is why it tends to do well when planted in warmer areas. Small, thick-skinned grapes means that wines made from Cabernet Sauvignon are deep purple in colour, high in tannins, and relatively high in acidity, with aromas ranging from blackcurrant and cedar to bell-pepper and pencil shavings on to more ripe cassis notes in some of the warmer climates in the New World but always with a certain nobility. Phenolics are always on the high side, and thus these are wines of usually mid- to long ageing potential.

Cabernet Sauvignon has a natural affinity with oak and is often aged in varying degrees of new oak and varying barrel sizes, its high phenolic content and pronounced phenolic character means that this variety can stand up to new oak treatment better than other cultivars. Concrete vats and stainless steel are popular choices for fermentation and extended post fermentation maceration is relatively common to soften the pronounced tannins.

Typical Blends and Winemaking  

Cabernet Sauvignon Is used in its own right and in blends. Key typical blends are:

• Bordeaux blend (Left Bank)*
• Cabernet Sauv-Merlot-Cab Franc-Petit Verdot
• Cabernet Sauvignon (100%)

*At The Perfect Bottle, we categorise a Bordeaux blend as either Left Bank (Cabernet Sauvignon led) or Right Bank (Merlot led).

Being the dominant grape variety in all of the first and second growth estates on Bordeaux’ Left Bank means that this grape variety has been planted the world over. In Bordeaux, the Graves and Medoc are the most successful areas for Cabernet Sauvignon, to a large degree because of the gravel in the soil ensuring good drainage. Tuscany is another European source of fine Cabernet Sauvignon based wines, especially the so-called ‘Super Tuscans’, for which Sassicaia was the pioneer.

In the New World, the best examples of Cabernet Sauvignon come out of Northern California, first and foremost, especially sub appellations Napa Valley and Sonoma County, from where the variety expresses a polished opulent ultra-ripe and imposing style, either varietal or blended with Merlot, sometimes other Bordeaux varieties.

In South America, Chile and Argentina are other prime sources of the variety. Chile is known for fruit-forward and approachable, chocolate scented styles, while Argentina’s expressions are often more sturdy restrained and sometimes dusty.  Finally, in Australia we find powerful and refreshing, blackcurrant and eucalyptus scented fine examples from Coonawarra, and further west in Margaret River complex and elegant examples of Cabernet Sauvignon are the rule. 

Typical flavours

Blackcurrant, black cherry, cedar, pencil shavings, graphite, chocolate, mint. 

Food matching

Given Cabernet Sauvignon’s firm structure, especially when from a moderate climate such as Bordeaux and also to an extent from warmer Tuscany, these are wines that go well with meat such as roast or grilled beef, veal, and venison, but particularly well with lamb with herbs like thyme and rosemary. Pigeon with foie gras and duck with orange confit are also great choices, as is meaty and or flavourful fish, such as monkfish and red mullet especially when accompanied by mushrooms and red wine-based sauce.

Hard cow’s and sheep’s milk cheeses are another great match. From very warm climates such as Napa Valley and Mendoza, Cabernet tends to have a riper fruit profile and, still firm, but softer tannins and as such can accompany richer preparations of meat such as for example rib-eye, T-bone, wagyu, but also braised and barbecued meat.

Whereas younger vintages of Cabernet Sauvignon tend to go well with richer, more flavourfully accessorized and sauce rich foods, older vintages are best enjoyed with a leaner and simpler accompaniment such as for example beef filet with truffle and salsify.