Cabernet Sauvignon along with Chardonnay are the most popular wines in the world. Anyone who has ever had any wine at all probably has an opinion on Cab Sauv. Anyone who considers themselves a wine aficionado / snob / expert will have an appreciation for this wine. Some only drink Cabernet. Of the 1,300 or so grape varieties used to make wine Cabernet Sauvignon is king.
For years, people have loved to dissect and offer opinions on Napa Valley Cabernet, and for much longer on Bordeaux wines.
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| The wine that won the 1976 Judgement of Paris against the best from Bordeaux |
Where did Cabernet Sauvignon come from?
Through DNA testing, the parents of Cab Sauv are known to be Cabernet Franc and Sauvignon Blanc. It was probably a happy accident that the two crossed sometime in the 17th century. The first written reference of Cabernet Sauvignon was at Chateau Mouton in Bordeaux, France in the 18th century.
Where is Cabernet Sauvignon grown?
Its home is Bordeaux, France, but because of its popularity and ability to grow in many climates, Cab Sauv is grown literally all over the world. The main countries for Cab are France, U.S., Chile, Australia, South Africa, Argentina, Spain, and China. Yes, China wants to be the new Bordeaux. They're still working on that.
The most revered places for Cab in the U.S. are Napa Valley in California and Red Mountain in Washington. There are plenty of other great growing areas for Cab in these two states. In Sonoma County the primary areas are Alexander Valley, Dry Creek Valley, Sonoma Valley, and Rockpile. A couple of lesser known areas are Knights Valley and Moon Mountain.
What are the typical smells and flavors of Cabernet?
Aromas and tastes vary by region, often a factor of the climate. They also change as a wine ages.
Smells are of dark fruit (plum, blackberry), licorice, black pepper, and herbal.
Younger Cabs have flavors of dark fruit (cherry, blackberry, currant/cassis) along with leather, cedar, vanilla, tobacco, graphite/pencil shavings, and earthy. Not all of these are in every Cab and some may lean towards fruit, others earthy, especially as they age.
Note: Black currant or cassis refers to a fruit not found in North America. It's described as a tart, sweet red fruit smell or flavor.
What is the profile of a Cabernet wine?
Cabs from different regions and different producers will have varying characteristics. But some of the typical words used to describe the wine are bold, complex, elegant, rich, strong, full-bodied, robust, or powerful.
It is considered a full-bodied wine of moderate acidity with noticeable tannins and oak.
Cabernet styles
Depending on where the wine is from and the producer's style of Cab can range from soft and fruity (usually denoted by a higher alcohol content) to savory, dry, and earthy.
Alcohol contents generally range from 13% to 15%. Too low and the wine may be more about herbs and greenness rather than fruit. Too high and it's all about simple, soft, fruity flavors, sometimes plummy. That latter style is popular with some consumers of California Cabernet. Neither end of the scale is very pleasing IMO. I try to stick with upper 13s to mid-14s percentage of alcohol for American Cabs.
I have my favorite growing areas for Cabernet and if you have enough experience with the wine you will too. Something to aspire to. :)
How do you serve a Cabernet and with what foods?
A young Cab will need some age. You can do this by exposing to air, as with a wine decanter. Many Cabs can require a few hours decanting before they reach a good place for consuming.
When the wine is somewhat youthful and still has noticeable tannins, a heavy, meaty dish works well. Fat from meats will neutralize the tannins. So steaks, lamb, and wild meats like venison and boar.
After about a decade, the primary fruit flavors, flavors from the oak barrels, and tannins dissipate. The wine takes on secondary characteristics and goes better with different food. Less fatty meats such as veal or pork, perhaps with mushrooms.
Note: If you Google "what food with cabernet sauvignon" you will find hundreds of ideas, though almost all are geared towards younger Cab.
Should you age Cabernet Sauvignon before drinking?
Generally, as you age a Cab the fruit flavors become more subtle and earthy notes more noticeable. Those mouth-drying tannins soften. The wine might go from what you'd describe as powerful to delicate. Anytime you think about aging wine, it will depend on your storage and your preference. Will you like old Cabs as much as young ones? And how old. I'd suggest start with Cabernet that's about 7 to 10 years old and see what you think.
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| Waiting patiently .. image from Hafner Vineyard |
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