Beverage
Cabernet Sauvignon
Cabernet Sauvignon is a thick-skinned red built for structure—blackcurrant, cedar, graphite, and firm tannins that soften with oak and age. Bordeaux left bank fame set the template; Napa, Chile, Australia, and South Africa push riper cassis, mint, and vanilla depending on climate and barrel regimen. In the kitchen it is the classic braising and reduction red for beef, lamb, and mushroom stews. Choose a mid-weight, not over-extracted bottle so tannins do not turn bitter when reduced; simmer until alcohol softens, then finish with cold wine or stock for aroma.
Also known as: Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon
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Characteristics
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Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Cabernet Sauvignon emerged in Bordeaux from Cabernet Franc and Sauvignon Blanc parentage and rose with left-bank estates.
Médoc classification cemented Cabernet-based blends as Bordeaux’s prestige model.
California Cabernet’s Judgment of Paris success accelerated global fine Cabernet plantings.