The grape first emerged in Bordeaux in the 17th century as the result of a spontaneous crossing of Cabernet Franc and Sauvignon Blanc. Cabernet Sauvignon has thick skins and provides naturally high levels of tannin and acidity, usually resulting in wines with notable structure, depth of color, and potential longevity. Its signature flavors of cassis and black cherry are often accompanied by notes of violets, tobacco leaf, and bell pepper. Cabernet Sauvignon is regularly joined by Bordelais blending partners like Merlot, though it does very well on its own as a single varietal wine and has a real affinity for new oak.
FOOD & WINE
Cabernet Sauvignon is excellent with hearty red meats, especially those that have spent time on a grill. Well-prepared steaks with savory adornments like garlic, rosemary, and mushroom, allow Cabernet Sauvignon to shine, especially when a touch of finish salt has been applied. Cab also flies high in the company of aged cheddar, beef burgers, rack of lamb, pork meatballs, beef brisket, and almost any slow-braised meat dish you can conjure. When it comes to presiding over hearty meals, Cabernet Sauvignon reigns supreme at the table!
Cabernet Sauvignon, #cabernetallday, Tuck Beckstoffer, 75 Wine Company, Vine Connections, Casarena, infographic,