The King of Red Wines: Cabernet Sauvignon
One of the red wine grape varietals most widely known in the world is Cabernet Sauvignon. It is grown in a wide range of temperatures, from Australia and British Columbia, Canada, to Lebanon's Beqaa Valley, in almost every major wine-producing nation. Through its prominence in Bordeaux wines, where it is frequently mixed with Merlot and Cabernet Franc.
Table of contents
Introduction
The distinct features of Cabernet Sauvignon.
What does Cabernet Sauvignon taste like?
How to Prepare Cabernet Sauvignon for Serving?
What to Pair with Cabernet Sauvignon
Introduction
Cabernet Sauvignon gained recognition on a global scale. It held that title for the majority of the 20th century until Merlot overtook it in the 1990s as the most extensively planted premium red wine grape in the world. But by 2015, with 341,000 hectares (3,410 km2) worldwide planted in vines, Cabernet Sauvignon has reclaimed its position as the most popular wine grape.
The distinct features of Cabernet Sauvignon are:
Color
Cabernet Sauvignon is distinguished by its deep red hue. Due to the thicker skin of the grapes utilized, cabs have a deeper red color. One of the smallest grape varieties utilized to make wine, these grapes have a higher skin to pulp ratio. The wine made from these wines is a considerably deeper, darker crimson than many other wines because of the skin to pulp ratio.
Taste Profile
Cabernet Sauvignon is a fairly dry red wine that goes well with food. The climate that the grapes were grown in can affect the flavor profile, with warmer climates having a fruitier flavor than cooler climates.
The flavor profile can also change with time spent on the vine. Underripe grapes have a stronger vegetal flavor than fruit flavor. Depending on their goals, the winemakers make some of these deliberate decisions about the flavor of the cabs.
Aged in oak barrels
It's critical to properly mature Cabernet Sauvignon wine in order to achieve the desired flavor profile because the wine has a tendency to be rich in tannin due to the thicker grape skins. For this procedure, oak barrels are frequently used to assist improve the flavor. It's a complex process to make sure you're getting the appropriate balance because the oak from the barrels also contains tannin. The greater tannin level of cabs contributes to their characteristically dry flavor.
What Cabernet Sauvignon tastes like?
A variety of temperatures and geographical areas around the world are used to grow Cabernet Sauvignon, which gives it a diverse spectrum of flavors. Cab is a full-bodied red wine with dark fruit flavors and spicy notes ranging from black pepper to bell pepper, in essence. To better appreciate how the flavors differ, let's look at two places that produce two quite different kinds of Cabernet Sauvignon.
The Old World and Bordeaux
Old World winemakers excel at blending other varietals together, so finding an Old World Cabernet Sauvignon that is 100% Cabernet Sauvignon is uncommon. So, rather than tasting like fruit, Cabernet Sauvignon from Bordeaux tastes more like the herbal/floral characteristics of tobacco, violets, and graphite. Along with the earthiness, a Bordeaux frequently has hints of black cherry and licorice. There may be further Bordeaux wine tasting notes.Black Currant, Pencil Lead,Anise and Plum Sauce.
The New World from California
New World Cabernet Sauvignons are frequently a little fruitier than their Old World counterparts. Black Cherry, Licorice, and Black Pepper flavors are combined with a hint of Vanilla. The wines typically have between 13.5 to 15.5% ABV of alcohol and slightly less tannin and acidity.
These New World wine areas and their notes on Cabernet wine taste are listed below:
California, USA: Napa Valley and Sonoma are the primary wine-producing regions for California Cabernet wines. They frequently taste like pencil lead, tobacco, mint, blackberry, black currant, and blackberry.
South Australia: The wine's notes of black plum, bay leaf, white pepper, and chocolate are enhanced by the warm climate of South Australia, which also lends it a lovely acidity and smooth tannin mouthfeel.
Chile: These wines are mostly made in the Central Valley wine region and feature notes of blackberry, baking spices, black cherry, fig paste, and green peppercorn.
How to Prepare Cabernet Sauvignon for Serving?
To fully appreciate Cabernet Sauvignon's complex scents, a large wine glass is recommended. At about 60-68°F (15-20°C), which is a little colder than room temperature, it should be served. Warmer conditions can make the wine taste cooked or stewed, losing its richness and fruit characteristics.For younger wines in particular, decanting the wine for an hour prior to consumption can help smooth out tannins and enhance flavors. However, not all Cabernet Sauvignon wines require this process.
What to Pair with Cabernet Sauvignon
The best food pairing for a robust Cabernet Sauvignon is something with substantial flavor and texture that can stand up to the wine, like protein. The wine’s tannins grip our tongue and gums when consumed without food. But, when paired with a flavorful cut of red meat, like grilled rib-eye or roast lamb, the tannins bind themselves to the protein instead. For vegetarians, portobello mushrooms on the grill with do the trick.
When pairing mature versions, where the tannins and acids have mellowed out and fruit qualities are more tertiary, look to braised meat dishes or a selection of sharp aged cheeses.
FAQs
Q. Which Dishes Go Best With Cabernet Sauvignon?
Ans. The dark fruit flavor of Cabernet Sauvignon pairs well with grilled meats, spicy sauces, and other foods with bold flavors.Even a burned gruyere (cheese) burger, a marinated ribeye steak, or a mushroom pizza go well with a glass of Cabernet Sauvignon.
Q.What variations of Cabernet Sauvignon are there?
Ans. The variety of blends of Cabernet Sauvignon are :Cabernet Franc, Malbec, Sangiovese,Tempranillo, Petit Verdot,Shiraz and Carménère.