Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France. Also grown in the United States, Australia, Canada, Chile, New Zealand, and South Africa. One of the top red grape varietals, it is the offspring of Sauvignon Blanc and Cabernet Franc, and a popular collector wine. The Cabernet Sauvignon is vinified as a 100% varietal and is blended with Cabernet Franc, Malbec, Merlot, Petit Verdot, and Syrah varietals.
Also known as: Bouche, Bouchet, Petit Cabernet, Petite Vidure, Sauvignon Rouge, Uva Francese, and Vidure.
Characteristics: Produce heavy, dry, full, robust, deep wine that may be bitter and/or musty. Flavors of cherry, raspberry, blackberry, pepper, spice, chocolate, tea, oak, black currant, mint, cedar, tobacco, green pepper, olive, wood, cedar, vanilla, and is typically high in tannins.
Ageing: Remarkable ageing potential. Benefits from oak ageing, average of 18 months to 10 years. Ageing will soften the heavy tannins.
Serving temperature: Serve at a temperature of 60º-65º F.
Food pairings: Roasted meats, Creole (steak), heavy stews, beef, lamb, goose, duck breast, gyros, meat Tandoori, meat Tajines, mussels, pasta, veal pâté, pork pâté, pheasant, pizza, brie, cheddar, chicken, salad with bitter greens, high seasoned tomato sauce dishes, parsley, and chocolate.