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Cabernet Sauvignon ticks every box when you are looking for a rich, full-bodied and satisfying red wine. Known and loved for its robust tannins and deep, dark fruit flavours, it’s often balanced with vanilla and spice from oak ageing. In Cabernet Sauvignon from cooler climates, you might detect a hint of green bell pepper, while wines from warmer regions feature ripe blackcurrant notes.
Cabernet Sauvignon is delicious on its own, but it also works beautifully when paired with a wide array of dishes. So, what should you know about this famous wine? Our guide answers all your questions and more.
What is Cabernet Sauvignon?
One of the world’s most popular red wines, Cabernet Sauvignon has an impressive reputation that is rightfully earned. Originally from the prestigious vineyards of Bordeaux, France, the Cabernet Sauvignon grape has found a home in nearly every wine-growing region globally. A grape variety in its own right, it has been shown to be a cross between Cabernet Franc and Sauvignon Blanc grapes. Cabernet Sauvignon is a robust, full-bodied wine with rich, dark fruit flavours and, if it’s been barrel-aged, hints of spice and vanilla. In cooler climate wines, look for notes of green bell pepper, which adds another layer of complexity. This adaptable wine has strong tannins and high acidity, which allow it to age gracefully over many years. Cabernet Sauvignon is a showstopper, whether you enjoy the wine with a hearty meal or enjoy it by itself. Wondering how to pronounce Cabernet Sauvignon? Say it like the French – ‘Ka-behr-nay Soh-vihn-yohn’ – and you’ll never get stuck when choosing this wine again!
Where is Cabernet Sauvignon made?
Cabernet Sauvignon is one of the world’s most widely grown red wine grape varieties. Although it originally hails from the Bordeaux region of France, where it’s a key component in the region’s famous blends, it’s now grown in a wide range of wine-producing countries.
France – In France, Cabernet Sauvignon is most famously grown in the Bordeaux region, particularly in the Left Bank areas of Médoc and Graves. Winemakers in the renowned appellations of Pauillac, Saint-Julien, Saint-Estèphe and Margaux make some of the world’s most coveted and age-worthy wines based primarily on Cabernet Sauvignon. It forms most of the Bordeaux blend from these areas, typically accompanied by Merlot and smaller proportions of Petit Verdot or Cabernet Franc. Over on the right bank, in appellations such as St. Emilion and Pomerol, Cabernet Sauvignon is used to add structure and depth to Merlot-based wines.
Beyond Bordeaux, Cabernet Sauvignon is also found in the Languedoc-Roussillon region in the south of France and in the Loire Valley, where it’s usually blended with Cabernet Franc to produce rosé and red wines. It is also grown in small quantities in other French wine regions, such as the Rhône Valley and Provence.
USA – California is the leading Cabernet producer in the United States. The grape is extensively planted in the Golden State, particularly in Napa Valley, Sonoma County and Paso Robles. Napa Valley's warm and sunny climate nurtures this fruit-forward grape, which is characterised by black fruit flavours and a chocolatey richness that's uniquely Californian. These full-bodied, plush wines have global reputation.
Australia – Head towards the Southern Hemisphere and Cabernet Sauvignon has found notable success in Australia, particularly in Coonawarra, Margaret River and the Barossa Valley. In the cooler Margaret River, it's frequently blended with Merlot to create Bordeaux-style wines, while in the warmer climate of Coonawarra, known for its red 'terra rossa' soil, Cabernet thrives, producing wines with ripe blackcurrant flavours and hints of eucalyptus.
Chile – Cabernet flourishes in Chile’s Central Valley vineyards. The warm, dry climate and diverse soils help to make Cabernet Sauvignon wines that balance ripe blackcurrant fruit with a herbaceous edge. Chilean Cabernet ranges from simple fruit-driven wines from Central Valley, through to more complex, barrel-aged wines from higher altitude vineyards – offering terrific value at all levels. Cabernet Sauvignon is often partnered with Carmenere, Chile’s signature grape.
Argentina – While Malbec reigns in Argentina, Cabernet Sauvignon has also carved a niche, particularly in Mendoza, where the high-altitude vineyards make bold, tannic wines with marked acidity and dark fruit profiles.
Italy – In Tuscany, Cabernet Sauvignon plays a role in making Super Tuscan wines. These wines blend Cabernet Sauvignon with local Sangiovese, creating bold, rich wines that balance dark fruit flavours and full-bodied structure with Sangiovese’s high acidity and cherry note. Cabernet Sauvignon adds red fruit nuances and structure in Merlot-led Bordeaux-style blends in the cooler Veneto region.
Cabernet Sauvignon is also grown in countries including Moldova, where the grape thrives in several regions such as its largest, Codru; Spain, particularly in Catalonia, where it’s used in high-quality blends; South Africa’s Stellenbosch region, where the local wines feature flavours from dark fruits to tobacco and graphite; and Mexico, where Cabernet Sauvignon and Tempranillo form the backbone of many red blends.
What does Cabernet Sauvignon wine taste like?
Cabernet Sauvignon is known for its deep, inky colour and intense flavours – although these will vary slightly depending on where the grapes are grown and the winemaking process. Expect vivid dark fruit flavours, including:
blackcurrant (or cassis)
plum
black cherry
blackberry
Other notes may include:
black pepper
mint
green pepper
pencil lead
chocolate
Cabernet Sauvignon is generally a full-bodied wine with strong tannins. This robust structure, combined with high acidity and alcohol levels, contributes to its excellent ageing potential. Maturation in oak barrels results in wines with more complexity, and oaked Cabernet Sauvignon can feature hints of vanilla, tobacco and woody flavours, too. It’s also worth remembering that the character will vary based on where it’s grown and the winemaker’s approach. Cooler climates produce more herbaceous and tart fruit flavours, whereas warmer regions create riper, more fruit-forward wines with higher alcohol content. With so much variety from one grape, trying them all is tempting!
Is Cabernet Sauvignon sweet or dry?
Cabernet Sauvignon is typically a dry red wine. In winemaking, ‘dry’ refers to wines that have no residual sugar, meaning that all the grape sugars have been converted to alcohol during the fermentation process. Cabernet Sauvignon falls firmly into this category, mirroring the dryness of other popular reds such as Merlot or Shiraz.
It’s not a sweet wine despite its full-bodied and intense fruit characteristics. Its high tannin content can also contribute to the perception of dryness, thanks to the puckering sensation that tannins create in the mouth. So, while it’s incredibly flavourful, a classic Cabernet Sauvignon is decidedly on the dry side.
Cabernet Sauvignon vs Merlot: what’s the difference?
Although Cabernet Sauvignon and Merlot come from Bordeaux and share certain characteristics, they each offer a distinctive experience. So, what’s the difference between the two grape varieties?
Cabernet Sauvignon is known for its full-bodied, robust character, high tannins and vibrant acidity. Its flavour profile typically leans towards darker fruits such as blackcurrant and blackberry, complemented by notes of spice, vanilla and, sometimes, green pepper, particularly from cooler climates.
Merlot, on the other hand, presents a softer, rounder palate. It is generally medium- to full-bodied, with lower tannins and a fruit-forward profile highlighting red fruits such as cherry and plum, often accompanied by hints of herbs and spices.
The colour difference is subtle. Cabernet Sauvignon often appears slightly darker and more intense compared to Merlot. This colour difference is a result of the wines’ structural differences, too. Regarding food pairings, Cabernet Sauvignon, with its bold character and high tannin structure, stands up well to rich, fatty meats such as steak or lamb. Its acidity cuts through the fat, while its intense flavours complement the hearty meat. Meanwhile, Merlot’s smoother and fruitier profile can be more versatile in food pairings. Its softer tannins and balanced nature pair beautifully with lighter meats such as poultry, and it can even complement some fish dishes, especially those with rich sauces.
What foods pair well with Cabernet Sauvignon wine?
Cabernet Sauvignon is the perfect companion for various dishes thanks to its full body, bold fruit flavours and high acidity. Here are some of our favourite combinations:
Red meats – The wine’s strong structure and high acidity match the rich, hearty flavours, making it ideal for pairing with steaks and grilled lamb.
Herb-infused dishes – Foods featuring rich, aromatic herbs mirror the wine’s herbaceous notes.
Hearty stews – The robust flavours and often earthy components work well with the complex flavours in the wine.
Mature cheeses – Strong, aged cheeses such as cheddar or blue cheese contrast beautifully with Cabernet Sauvignon’s fruity core and acidity.
Mushroom-based dishes – Cabernet Sauvignon’s complex flavours complement the earthiness of mushrooms.
Should you chill Cabernet Sauvignon?
Many people think red wine should be served at room temperature, but that’s not always true. Of course, you should enjoy wine your way, but to fully taste everything a red wine offers, it should be a bit cooler than room temperature. So, can Cabernet Sauvignon be chilled? Surprisingly, yes! It’s a good idea with a full-bodied red wine, like Cabernet Sauvignon, to serve it lightly chilled, slightly below room temperature, around 16-18°C. This will allow you to taste all of its flavours properly. If your wine is stored at room temperature, putting it in the fridge to chill it for 15-20 minutes before serving can achieve its ideal temperature. If the wine is too warm, the alcohol can overpower the fruit flavours; too cool and the tannins may become overly harsh.
How do you serve Cabernet Sauvignon?
Decanting younger Cabernet Sauvignon wines for an hour or two before serving can be a good idea. This will help soften the tannins and let Cabernet Sauvignon’s dark fruit flavours and nuanced secondary notes of spice and earth fully open up. When you’re ready to pour, choose a glass with a large bowl to enjoy the wine’s complex aromas. A Bordeaux-style red wine glass is ideal.
How many calories are in Cabernet Sauvignon wine?
The calorie content in a bottle of Cabernet Sauvignon can vary based on the alcohol content and residual sugar levels. As a general guide, a standard 750ml bottle, with an alcohol content of around 13.5-15%, contains approximately 600-675 calories. What does this mean per glass? Most people consider a serving of wine to be 125ml (there are typically six servings in a standard 750ml bottle). By this measure, each serving of Cabernet Sauvignon would contain around 100-112 calories. However, remember that these numbers are just averages – the true calorific content will vary depending on a specific wine.
How long does Cabernet Sauvignon last once opened?
Drinking opened wine within a day or two is always best to enjoy it at its best. However, an opened bottle of Cabernet Sauvignon typically lasts three to five days before it loses its flavour. Its longevity can be aided by storing it properly. Re-corked immediately and keep it in a cool, dark place, ideally in the fridge. Tools such as a wine preserver can help extend your wine’s life by a few more days. It’s worth noting that Cabernet Sauvignon’s full body and tannic structure can make it slightly more resilient once the bottle is opened compared to lighter reds.
How long does it last unopened?
Unopened, it has a surprisingly good shelf life. Many bottles are best enjoyed within 3 to 5 years of their vintage, but high-quality versions can age beautifully for a decade or even longer. During this time, they can also develop complex tertiary flavours. The key to long-term storage is maintaining a consistent, cool temperature of around 10-15°C, reducing light exposure and keeping the wine bottle on its side to prevent the cork from drying out. Investing in a wine fridge can help you maintain consistent storage conditions. Not all Cabernet Sauvignons are designed for prolonged ageing, so it’s wise to do a little research on your specific bottle.
Can you cook with Cabernet Sauvignon?
Yes, you can cook with Cabernet Sauvignon! Its high acidity and rich fruit flavours can bring depth to a wide range of dishes. It’s particularly good in hearty meat dishes, for de-glazing pans or red wine sauces. Remember, as the wine reduces, its flavours concentrate, so use a decent-quality bottle you’d enjoy drinking. However, there’s no need for it to be overly expensive. As a general rule, if you like the taste in your glass, you’ll enjoy it in your dish, too.
What are the best Cabernet Sauvignon wines?
The allure of Cabernet Sauvignon lies in its distinct nuances, drawn from various landscapes and winemaking techniques. Try a variety to see which you like the most – your favourite may be a Bordeaux Cabernet Sauvignon blend with structured tannins, complex blackcurrant tones and subtle earthy hints, or a rich California Cabernet Sauvignon with a full-bodied profile, dark fruit flavours, a touch of spice and a layer of vanilla. Now that you’ve read all about the grape, it’s time to try these Cabernet Sauvignon wines:
Long Live the King Cabernet Sauvignon 2022, Australia
Combining grapes from Australia’s King Valley and New South Wales, the wine boasts a medley of sweet dark berries, ripe plum and characteristic eucalyptus. It has a robust structure, without being overpowering. Decant before serving alongside an aged steak or rich, mature farmhouse Cheddar to savour its full complexity.
Prestige Du Capitole Cabernet Sauvignon 2022, France
This fruit-forward wine is topped off with a final touch of oak. Its rich aromas and robust character make it an excellent match for grilled meats or a hearty pasta bake.
Lost Isle Cabernet Sauvignon 2021, USA
This pure Cabernet Sauvignon, matured for 14 months in French oak barrels, features dark fruit flavours and layers of gentle oak spice. The result is a superbly balanced wine, blending fruity and woody notes for a rich tasting experience. Pair it with roasted red meats or hearty bakes.
Don Cayetano Cabernet Sauvignon 2022, Chile
This distinct Chilean Cabernet Sauvignon perfectly balances rich flavours and textures, making it an ideal companion for a variety of dishes, including a veggie shepherd’s pie, sausages or lamb kebabs.
Château Vartely Dealu Nucului Cabernet Sauvignon 2021, Moldova
This Cabernet Sauvignon is grown in conditions echoing Bordeaux’s finest vineyards. The result is a sumptuous wine that pairs well with ribeye steak, hearty casseroles or a classic cheeseboard.
Begin your wine adventure
Cabernet Sauvignon’s popularity stems from its robust character, versatile food pairing ability, and diverse styles worldwide. Originating in Bordeaux, its rich dark fruit flavours and structured tannins make it a favourite for wine experts and novices. Exploring the range of Cabernet Sauvignon wines is an exciting journey worth starting today!
About the author
Sarah Turner
Sarah is a wine writer and editor with over 25 years’ experience in the world of wine. She began her career in retail, passing the WSET Level 4 Diploma, before becoming a supermarket wine buyer and finally finding her home in our creative team. Her love of food, wine and travel has taken her all over the world, but she has a soft spot for Portugal’s Douro Valley and the sherries and tapas bars of Andalucia.
