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CABERNET SAUVIGNON is one of the world's most widely recognized red wine grape varieties 

Cabernet Sauvignon leaf. In cooler climate conditions, vines will focus more energy in producing foliage, which is needed to capture sunlight for photosynthesis, rather than ripening grapes. This makes canopy management and aggressive pruning an important consideration for growers.

The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the black currant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavors can veer towards the over-ripe and "jammy" side. In parts of Australia, particularly the Coonawarra wine region of South Australia, Cabernet Sauvignon wines tend to have characteristic eucalyptus or menthol notes.

While Cabernet Sauvignon can grow in a variety of climates, its suitability as a varietal wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to bud and ripen (typically 1–2 weeks after Merlot and Cabernet franc) and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of inclement harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and is then blended with other grapes to fill in the gaps.

In some regions, climate will be more important than soil. In regions that are too cool, there is a potential for more herbaceous and green bell pepper flavours from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavours of cooked or stewed blackcurrants.

The Cabernet grape variety has thrived in a variety of vineyard soil types, making the consideration of soil less of concern particularly for New World winemakers. In Bordeaux, the soil aspect of terroir was historically an important consideration in determining which of the major Bordeaux grape varieties were planted. While Merlot seemed to thrive in clay- and limestone-based soils (such as those of the Right Bank regions of the Gironde estuary), Cabernet Sauvignon seemed to perform better in the gravel-based soil of the Médoc region on the Left Bank. The gravel soils offered the benefit of being well drained while absorbing and radiating heat to the vines, aiding ripening. Clay- and limestone-based soils are often cooler, allowing less heat to reach the vines, delaying ripening. In regions where the climate is warmer, there is more emphasis on soil that is less fertile, which promotes less vigor in the vine which can keep yields low.

  • Cabernet Sauvignon Food Pairing

What kind of food goes with Cabernet Sauvignon? Cabernet Sauvignon is the most popular wine in the world and with the right food it will taste even more delicious.

With its characteristic aromas of black fruit aromas, herbs and spice, Cabernet Sauvignon pairs very well with a wide range of rich dishes. Steak is probably the most famous pairing with Cabernet Sauvignon, but there are many other great pairings to this classic wine.

Cabernet Sauvignon is a highly appreciated wine grape that comes in different styles and prices. Its typical aromas of blackcurrant, wood, mint, herbs and spices make this wine a delicious wine to many different dishes, especially meat and BBQ. Cabernet Sauvignon is almost always aged in oak, which softens the wine and makes it pleasant to drink together with food.

When pairing Cabernet Sauvignon with food, you need to take into consideration the following characteristics of the wine:

  • High alcohol - pair it with food with big and bold flavors.
  • High tannins - pair it with rich foods. Food rich in protein, such as meat, butter, cream, and cheese, are good matches to high tannins.
  • Medium-high acidity - pair it with fatty/rich dishes.
  • The dry profile of the wine - do not pair it with sweet food or sauces.
  • Fruity & spicy aromas of the wine - it is possible to pair with flavourful dishes.

A glass of Cabernet Sauvignon is best served at a temperature of 17-19°C

The obvious answer would be steak and french fries. In fact, almost all red meats pair well with this grape variety. Beef, lamb, venison, wild boar meat, pork, burgers, brisket, ribs, meaty pasta dishes … They all work with a glass of a bold red wine like Cabernet Sauvignon. Especially fatty meats and any meat served rare will match this wine because of its high acidity and high tannins. 

*Most people may find a bold red wine like Cabernet Sauvignon a bit too heavy and tannic for chicken. Grilled chicken with peppery condiments can pair well if you want to drink Cabernet Sauvignon together with chicken. 

** Cabernet Sauvignon with Fish

Fish or seafood are not the best choice when pairing food with Cabernet Sauvignon. Although it is possible to drink red wine with fish, we suggest to stay away from oaky and tannic red wines like Cabernet Sauvignon. If you want red wine to this type of food, choose lighter wines like “Pinot Noir, Gamay or Merlot”. If you want to combine a glass of Cabernet Sauvignon with fish, we suggest that you pair it with a grilled fatty fish, like tuna or swordfish, preferably with pepper or spices.

*** Cabernet Sauvignon with Vegetarian food

Vegetarian food is often paired with white wine, as the vegetarian dishes tend to be light. However, it is possible to drink rich red wines like Cabernet Sauvignon to your vegetarian food. If the dish is rich, such as grilled vegetables and rich sauces, a full-bodied red wine can pair well. To learn more about the best wine for vegetarian dishes.

Wine for vegetarian food is not as complicated as you might think. In fact, there are many delicious wine parings with vegetarian food including raw vegetables, curries, grilled tofu and many other veggie dishes. If you are a vegetarian you might think that wine paring with vegetarian food is limited, but that is not true. Many people think it is difficult to pair wine with vegetarian food, but it is not more difficult than with any other type of foods.

If yes, choose a wine with a touch of sweetness like Riesling, Pinot Gris (Pinot: the variety is named Pinot because the grapes grow in small pine cone-shaped clusters) or another aromatic white wine. Fruity rosés like white Zinfandel are also a good choice. Spicy vegetable dishes include spicy curries, hot sauce, salsa and dishes with horseradish and ginger. Light dishes like raw salad or boiled vegetables are likely to go well with a crispy light bodied white wine like Sauvignon Blanc or Chablis (French wine). If the dish is fried, roasted or baked, like a stew or roasted vegetables, it is likely to pair well with more full-bodied white wines such as a Chardonnay or even a red. For grilled vegetarian foods, a refreshing rosé is usually a good choice. Dry rosé is versatile and pairs well with grilled vegetables, as well as grilled halloumi cheese or even grilled tofu. A food-friendly medium-bodied red like Merlot or Sangiovese (Italian wine) can also be great with your grilled veggies. Marinated vegetables on the grill can get an almost meaty texture and flavor.

The vegeterian food rich match it with an equally rich red wine with high tannins such as Cabernet Sauvignon, Barolo or Syrah. Rich white wines are oaked Chardonnay, Viognier and Sémillon. Rich vegetarian dishes usually include lots of cheese, cream, butter and nuts.

If yes, pair it with an earthy, light red wine such as Pinot Noir. Earthy vegan dishes such as mushroom risotto, mushroom pasta, or dishes with tahini sauce pair great with a glass of Pinot Noir. (Tahini sauce is made with mashed sesame seeds, lemon, garlic and water. Flagship product of the Middle East, it goes wonderfully with salads of raw vegetables, but it is traditionally served with falafel, these famous chickpea balls. Easy, fast and rich in flavors.)

 Cabernet Sauvignon with Cheese : what cheese is good with Cabernet Sauvignon? The short answer is: Cheddar. Rich wines like Cabernet Sauvignon need savory cheeses full of flavour that can stand up to the tannins and structure in the wine. In addition to aged cheddar, Manchego, Parmigiano-Reggiano, Grana Padano and Pecorino will also pair well with Cabernet Sauvignon. These cheeses all have salty and savory flavours that pair wonderfully with full-bodied red wines.

 Cabernet Sauvignon with Snacks (cold cut): there are many snacks that pair well with Cabernet Sauvignon. Red meat appetizers like charcuterie, nuts, pretzels, and potato chips, are all delicious with a glass of Cabernet Sauvignon.

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