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Important Cabernet Sauvignon Facts That You Need To Know

Cabernet Sauvignon is one of the world’s most popular red wines. This full-bodied, ruby-red wine is noted for its firm tannins and is a popular choice among customers. It is produced with the help of growers from both the old and new worlds. Since the climates and soils in which Cabernet Sauvignon is grown are so diverse, the resulting wine comes in a wide spectrum of styles and flavors. As a result, finding a Cabernet Sauvignon wine that suits a specific individual’s tastes is not difficult. This article will look at some important Cabernet Sauvignon facts that you need to know.

What Exactly Is the Cabernet Sauvignon Variety?

The Cabernet Sauvignon grape is a hardy variety that performs well in a wide range of environments, both in terms of the soil and the climate. As a result of this, the suitable grapes are grown in the majority of the world’s wine regions. While the dark blue grapes are relatively small in size, the wine made from them has robust flavors that are supported by significant tannins. The end product is a robust red wine that typically holds up well over time and is harmonious when combined with grapes of other varieties.

Where Cabernet Sauvignon Is Grown

Many wine areas produce Cabernet Sauvignon or mixes of Cabernet Sauvignon. The most well-known area is Bordeaux, however Cabernet Sauvignon may also be found in other places, including:

  • South America: Chile and Argentina are newcomers to the Cabernet Sauvignon scene. The wines are ripe and delicious, and they are often inexpensive
  • Tuscany: This region produces Super Tuscans, which are blends of Cabernet Sauvignon and regional red wine varieties
  • Washington is home to a number of world-class Cabernet Sauvignon blends and wines
  • California wines are often robust and fruit-forward, with exceptional aging potential

If you’re interested in exploring wines, Tastes of the Hunter Wine Tours has specialty wine and beer tours that you and your friends would enjoy.

The History of Cabernet Sauvignon

In the 17th century, growers in the southwestern part of France were responsible for the first production of the Cabernet Sauvignon grape. A Cabernet Franc grape was crossed with a Sauvignon Blanc grape to achieve this. The result was a grape that was resistant to the effects of a number of climatic conditions, including high temperatures and frost. Bordeaux producers saw the possibilities of such a grape and began producing delicious and robust wines from it.

Storing and Serving Cabernet Sauvignon

While many Cabernet Sauvignon wines require age to fully develop their flavors and soften their tannins, grapes grown in warmer climates, such as South America, can be consumed young. If you buy an old wine made from this grape, keep it between 50 and 55 degrees Fahrenheit in a humidified environment free from temperature changes, vibration, and light. 

Keep the wine on its side to prevent oxidation by keeping the cork damp. Certain Cabernet Sauvignon wines can last up to 20 years in the cellar, while others must be drunk right away.

Serve the Cabernet Sauvignon at a temperature that is slightly colder than room temperature; 55 to 60 degrees is optimal. The wines pair especially well with fatty meats like rib-eye steak, because of their robust flavors and tannins. Grilled meats’ somewhat smoky notes, as well as lamb’s gamey qualities, complement each other well. Many people also prefer it with dark chocolate or other highly flavored dishes.


Wines will taste of the terroir (soil) where they are grown, which is a truism in winemaking. Cabernet Sauvignon’s more subtle tastes may vary depending on the wine area and even the exact vineyard; nonetheless, in general, the grapes create wines with recognized characteristics such as eucalyptus, black cherry, chocolate, and peppers.

Since Cabernet Sauvignon loves wood, the wines frequently have a toasted quality that comes from maturing in oak caskets. Many Cabernet wines feature strong tannins due to the thick skins inherent in the grape, but, as the wines mature, they often soften and give way to the more nuanced flavors that come from the terroir.

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