Happy International Cabernet Day! Cabernet Sauvignon is one of my favorite red wines. I’m not alone in that feeling – as it’s actually also the world’s most popular and widely-recognized red wine grape!

Cabernet Sauvignon (from here on referred to as “Cabs”) is a bold and dry red wine, but depending on where the grapes are grown and how they are made, some can be fruity, some are savory, and others smoky.

Almost all Cabs are known for their gorgeous dark color, high tannins, and an alcohol content over 13.5%, with most being 14.5% and sometimes even going over 15%!

Where does a good Cab come from?

Bordeaux, France

Bordeaux is the original Cab grape growing region, but you won’t find a lot of single-varietal (pure) Cabs in this area, as most of the grapes are blended into the region’s famous Bordeaux Blend.

Northern California

This is my home region! I’m from Sonoma County, and you can get a good Cab in the wine regions of Sonoma County, but Napa is known for it.

Did you know the Napa area became known for Cabernet when in 1976 there was a blind-tasting featuring French and California wines with France’s top wine critics and the California wines won!

Source: Wine Folly

Why does Napa make such a popular and classic Cab?

Well, Cab vines need sun and warmth – but can’t be too hot. The vineyards in Napa that grow a good Cab grape are hot during the day, but usually have cooler nights and morning fog that helps slow ripening.  In addition, the soil is volcanic, which adds an earthy flavor and a complexity not seen in Cabs from other regions.

Even within Napa there are two types of Cab! (And this is, in my opinion, what makes wine so interesting…)

• Hillside vines make a Cab that is dusty and bold with flavors of black currant, black cherry, berries, spices, anise, espresso, cedar, and sage. These wines are more rustic with firm tannins and a heightened minerality and earthiness.
• Valley Floor vines are lush and refined with flavors of blueberry, plum, black cherry, licorice, mocha, and violet (or mint). These wines are well-rounded with more integrated tannins.

The Coonawarra Region of South Australia

This region has a warm climate and red clay soils with high iron-oxide content which makes it a unique Cab with “ample depth and powerful tannins” and distinct notes of white pepper or bay leaf.

Food Pairings

Cabs pretty much need to be drunk with food, given the acidity, tannins and alcohol content. By itself, this varietal can be overwhelming, but it is a perfect match for rich grilled meats, juicy hamburgers, and peppery sauces. It’s also great with a nice dark chocolate.

Do you have a favorite Cab? I’d love to try it!

Cheers!

Sources:
Wine Folly
Vine Pair