Welcome to the fifth part of The great grapes of wine. We have explored the aromatic white grapes and met the elegant Pinot Noir, and now we turn to one of the most distinctive and recognisable black grapes of all: Cabernet Sauvignon.
If you have drunk powerful red wine with firm structure and dark fruit, you have most likely already met Cabernet Sauvignon. It is known for its tannin, its deep colour and its ability to be laid down for many years. In this part we take a closer look at where the grape comes from, how it tastes, and why it appears so often in blends.
Hvad du lærer
- Where Cabernet Sauvignon originates, and which regions are important today
- How to recognise the grape's power, tannin and aroma
- Why it is so well suited to blends and to ageing
- What Cabernet Sauvignon pairs with at the table
Where Cabernet Sauvignon comes from
Cabernet Sauvignon has its origins in Bordeaux in France. It is the result of a natural crossing between two other grapes, namely the black Cabernet Franc and the white Sauvignon Blanc. That is a good thing to keep in mind, because the name actually reveals the kinship.
The grape has since travelled out into the world and is today grown in a long list of wine countries. Besides its homeland in Bordeaux you find it in California, Chile and Australia, and it has also gained a foothold in several places in Spain, where it often appears as a smaller part of the local blends and contributes structure and backbone. Few grapes are so widespread and so recognisable around the world, and that is a big part of the reason why Cabernet Sauvignon is often called a flagship grape for powerful red wines.
How Cabernet Sauvignon tastes
Cabernet Sauvignon has small berries with a thick, dark skin. That matters a great deal for the taste, because it is in the skin that much of the colour, tannin and dark aromas reside. The result is a deeply coloured, full-bodied red wine with good power.
The most classic aromatic hallmark is blackcurrant (cassis). In addition you often meet dark fruits such as blackberry and plum. A little distinctive trait of the grape is a green, herbaceous tone, which some describe as bell pepper or fresh herbs. That note is connected to how warm the grape ripened, and it becomes more prominent in cooler years and regions. When Cabernet Sauvignon has rested in barrel, layers of vanilla, spice and a lightly smoky tone tend to come on top of the fruit.
Because Cabernet Sauvignon ripens late, it needs warmth and a long season to reach full ripeness. When it does not, the green character steps forward more clearly.
Tannin, structure and ageing
The most important word when talking about Cabernet Sauvignon is tannin. Tannin is the natural tannic compounds that come from the grape's skin and seeds (and from oak barrels), and which give that slightly astringent, drying sensation on the tongue and gums. In a young Cabernet Sauvignon the tannin can be firm and forthright.
This very high tannin is the key to the grape's famous ageing ability. Tannin acts as a kind of backbone that holds the wine together over time. As the wine matures in the bottle, the tannin slowly softens, and the fresh fruit aromas develop towards more mature, complex tones. Many Cabernet Sauvignon wines therefore benefit from a couple of years (or many more) in storage before they show themselves at their most harmonious.
Some of the more ambitious wines are aged in oak barrels, often for some months or longer. The barrel adds both structure and spicy aromas and helps round off the wine.
Classic regions and styles
In Bordeaux, Cabernet Sauvignon rarely appears on its own. Here it is the cornerstone of the classic blends from Médoc, where it is typically blended with, among others, Merlot. That is a good illustration of the grape's strength as a blending partner: it delivers colour, tannin and structure, while a softer grape such as Merlot contributes fruit and roundness. Together the whole becomes more balanced than the individual parts on their own.
As a blending partner
Outside France too, Cabernet Sauvignon often appears in the company of other grapes. In several Spanish regions it is used in smaller amounts precisely to give the wines backbone and extra structure, and it can also add a little freshness and firmness to grapes with a softer profile.
As a single grape
In warmer wine countries such as California, Chile and Australia many wines are made where Cabernet Sauvignon stands alone or almost alone. Here it often takes on a more prominent, ripe fruit and a round fullness, because it is allowed to ripen fully in the warmth. The style can thus swing from the taut and herbaceous in cool years to the full-bodied and fruit-driven in warm regions.
How to drink Cabernet Sauvignon
Cabernet Sauvignon is a food wine by nature. The firm tannin plays nicely with richness and protein, and that is why it is an obvious choice for red meat. Think a good steak, leg of lamb or a braise with dark meat. The tannin binds to fat and protein in the food and is thereby experienced as softer, while the food at the same time gains the company of the wine's powerful fruit.
Mature, powerful cheeses also work well, and in general dishes with a bit of character suit this grape better than the very delicate ones. A young Cabernet Sauvignon with firm tannin benefits from getting a little air in a decanter or glass before you drink it, so the fruit has room to unfold.
Pour it at ordinary cellar or room temperature, that is, not too warm, so the wine keeps its freshness.
Kort fortalt
- Cabernet Sauvignon originates in Bordeaux and is a crossing between Cabernet Franc and Sauvignon Blanc.
- It produces deeply coloured, full-bodied red wines with blackcurrant, dark fruit and often a green, herbaceous tone.
- High tannin gives structure and is the key to the grape's ageing ability.
- It is a strong blending partner, among other places in Médoc, but is also grown as a single grape in warmer wine countries.
- At the table it pairs nicely with red meat and powerful dishes.
Ofte stillede spørgsmål
Why do some Cabernet Sauvignon taste green or herbaceous?
The green tone is connected to ripeness. Cabernet Sauvignon ripens late, and in cooler years and regions, where the grape does not reach full ripeness, the fresh, herbaceous notes step forward more clearly. In warmer regions the wines typically become more fruit-driven and round.
Should Cabernet Sauvignon always be aged for a long time?
No. Many wines can easily be enjoyed young, especially the more fruit-driven ones from warm regions, ideally after a little air. The most structured wines with firm tannin, however, often gain from a couple of years (or more) in storage, where the tannin softens and the aromas develop.
Klar til næste skridt?
Now that you have a handle on the powerful and age-worthy Cabernet Sauvignon, it makes good sense to meet its classic companion. In the next part we look at Merlot: Soft, fruity and approachable, the grape that often helps make Cabernet Sauvignon more round and approachable.
If you feel like it, swing by our selection and find a Cabernet Sauvignon that tempts you. And remember that the best pairing is the wine you like with the food you fancy. Enjoy the journey of discovery.
