Cabernet Sauvignon: King of the Red Wines

The Cabernet Sauvignon grape is one of the most versatile, growing well in many locations. It is the most widely planted grape in the Bordeaux region of France and makes the most successful of the red wines produced in California with upwards of 75,000 acres planted with Cabernet Sauvignon grapes . The warm climate is the best for Cabernet Sauvignon. Too cool and the flavor completely changes. Growing grapes in warm weather gives them a black current, cherry or red berry taste. Grown in cool climates it tastes more like eucalyptus and green peppers. Also, Cabernet Sauvignon grapes ripen better the longer the growing season.

Cabernet Sauvignon is a wine that improves with age. Cabernet Sauvignon is usually aged from 5 to 10 years or even as long as 20, 18 months of which is in the cask. The aroma changes from black currant to cedar, violets, leather, or cigar box and the sharpness from tannin softens and the wine becomes much smoother. The Cabernet Sauvignon grape is related to the Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon is also known as Petit Cabernet, Sauvignon Rouge, and Vidure.

In California, Cabernet Sauvignon is most often produced as a varietal- a wine that is made with just one type of grape. In France it is more often blended with other grapes such as Merlot, Cabernet Franc, Petit Verdot or Malbec. Blending with these wines, which have a lower level of tannin, takes away the from the acidic level. Bordeaux is the number one producer of Cabernet Sauvignon, followed by California. It is also produced heavily in Italy, Chile and Australia and in other areas, but to a lesser extent.

The grapes have several features that make them a favorite. The thick skin makes them able to resist insects and disease. Thick skin grapes also are high in tannin, which does give the wine acidity, but it also is what makes the wine age well.

There are things to look for when trying to find the perfect wine to go with food. Everything needs to be in balance in 3 areas - body, acidity, and the taste and aroma. If one of the aspects is heavier in either the food or the wine, they will compete with each other instead of blending. Think of the old red wine/meat, white wine/fish rule. Red wine is heavy, so is meat. White wine is light, so is fish. Check the acidity. A chicken dish made with lemon has a high acidic level. It needs a high acidic wine. Chicken with a creamy sauce needs a non acidic wine. Acid and cream do not mix. If a dish has a sauce, the wine has to be compatible with the sauce. If the dish does not have a sauce, the wine needs to be compatible with the main ingredient.

Cabernet Sauvignon goes well with dark chocolate, filet mignon, grilled steaks, prime rib, lamb, duck, grilled vegetables and strong cheeses such as Camembert, Sharp Cheddar, Danish Blue and Grafton Village Cheddar from Vermont. There are foods that Cabernet Sauvignon will not go well with including Tomatoes and Fish.

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