What is Cabernet Sauvignon?
Cabernet Sauvignon is a red wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Structured red wine with cassis, cedar and firm tannin, ideal for roast lamb and beef. Typical flavours include Structured red wine with cassis, cedar and firm tannin, ideal for roast lamb and beef..
Australia, New Zealand, France, Italy, Spain, Germany
Cabernet Sauvignon
Structured Red · 11-14%
Style profile
Grapes, regions and character
Cabernet Sauvignon is commonly associated with Cabernet Sauvignon. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Australia, New Zealand, France, Italy, Spain, Germany.
Australia, New Zealand, France, Italy, Spain, Germany
Australia; New Zealand; France; Italy; Spain; Germany
What does Cabernet Sauvignon pair well with?
Pair Cabernet Sauvignon by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with Seafood, poultry, lamb, barbecue, creamy sauces and desserts depending on style.. It is usually less successful with Very hot chilli or highly bitter dishes can make wine taste harsh..
Best food matches
Pairings to avoid
What makes a good or bad Cabernet Sauvignon?
A good Cabernet Sauvignon should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually medium, so the wine should feel lively without becoming harsh. The body is usually full, so it should match the weight expected from this style.
A poor Cabernet Sauvignon can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Cabernet Sauvignon, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include Australia; New Zealand; France; Italy; Spain; Germany.
Serve Cabernet Sauvignon at around 16-18°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
