A Closer Look at Cabernet Sauvignon

Cabernet Sauvignon has captured the hearts of wine enthusiasts around the world. In this blog, we will uncork the secrets behind this iconic red wine by diving deeper into its unique characteristics and the art of pairing it with delectable dishes.

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What is Cabernet Sauvignon, and what makes it so popular?

Cabernet Sauvignon is one of the world’s most widely recognized red grape varieties. Originating in the Bordeaux region, it usually produces full-bodied, complex red wines. Cabernet Sauvignon is a grape with thick skin that is typically grown in warmer climates. Considered a “Noble” grape variety, it is known for its versatility and mid-to-late ripening stage.

Taste profile of Cabernet Sauvignon

Sweetness: 🍷

Cabernet Sauvignon is considered a “dry” wine due to its long aging period. However, sometimes there are hints of sweetness depending on the winemaking technique and grape ripeness.

Acidity: 🍷🍷🍷

Cabernet Sauvignon is a medium-acidity wine. This helps add its fresh, earthy taste to your palate.

Tannins: 🍷🍷🍷

This varietal has moderate to high levels of tannins present. Its bolder, dry mouthfeel along with the rich tannin count make it the perfect pairing for high-flavor dishes.

Alcohol: 🍷🍷🍷🍷

Cabernet Sauvignon has a high ABV. It generally has a 13.5% to 15% ABV.

Body: 🍷🍷🍷🍷🍷

Cabernet Sauvignon is a full-bodied red wine. Its bold, intense flavors make it a popular pairing for many meat dishes and other entrees.

Complexity:🍷🍷🍷🍷

It is one of the more complex wine types. With many layers and a range of aromas, it pairs well with fatty foods and umami flavors.

Serving and Storing Cabernet Sauvignon

Serving Cabernet Sauvignon

When serving Cabernet Sauvignon, it is best to use oversized wine glasses to help reduce tannins. Serve it at a temperature ranging from 60–68°F (15-20°C) and it should be decanted for approximately 1 hour. If you’re serving multiple wines during a meal, leave the fuller-bodied wines to the end. This prevents it from overpowering the more delicate wine selections that will be served earlier. Progressing from a lighter wine to a more full-bodied wine can create a balanced, exquisite tasting experience.

Storing Cabernet Sauvignon

Prior to opening your bottle, make sure it is stored unopened in a cool environment ranging from 50°F to 60°F. Extreme temperature fluctuation should be avoided. Maintaining a consistent 50% to 80% humidity is key to ensuring a proper seal and preventing oxidation. The darker the cellar is, the better the wine will taste and feel. Keep the bottles away from sunlight and artificial light. Position your bottles horizontally to prevent the cork from drying out.

After opening a bottle of this red wine, it’s important to put a cork back inside to help preserve the wine. Do not store the bottle in the refrigerator, but do keep it in a colder space in your home, such as a cool corner. Once opened, you have within 3-5 days to enjoy your wine before it loses its best traits. Make sure you store it in an upright position after opening to reduce its exposure to oxygen. An unopened bottle Cabernet Sauvignon can be stored in a cellar for 10+ years.

Pairing Cabernet Sauvignon with Food

Pairing Cabernet Sauvignon with the correct foods is sure to enhance your overall dining experience. Here are some general rules to follow:

Cabernet Sauvignon is full-bodied and intense, making it well-suited for rich dishes with bold flavors.
The tannins and acidity level pair well with protein-rich foods, particularly red meats.
Avoid super delicate dishes with light seasoning because that may be overshadowed by the wine. Grilled, roasted, or braised meats tend to compliment Cabernet Sauvignon well.
Use ingredients that have complimentary flavor profiles to Cabernet Sauvignon. For example, dishes with blackcurrant, blackberry, plum, or earthy flavors work well with pairings.

The full-body and complex flavor profile Cabernet Sauvignon makes it the perfect match for a variety of culinary plates. It pairs nicely with red meat dishes, fruity and umami cheese, beans, legumes, baking spices, and black pepper. Avoid pairing it with salty, crumbly cheeses, sour cream, exotic spices, red pepper, and harvest vegetables. Also refrain from pairing the wine with cruciferous and green vegetables, such as cauliflower and broccoli.

One example of a dish that pairs well with Cabernet Sauvignon is a Grilled Steak. The rich flavors in addition to the juicy ribeye will complement the tannins of the wine, as well as its extensive flavor profile.

If charcuterie boards are one of your favorite trends, note that Cabernet Sauvignon pairs great with an aged cheddar or gouda cheese. The acidity of the wine complements the notes of different nut flavors in the cheeses.