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Cabernet Sauvignon – Getting The Most From It

By: Louise Truswell Click author's name for more of his/her articles

With its fruit flavours, lashings of oak and heavy tannins, Cabernet Sauvignon is a very full-bodied wine and makes a great accompaniment for food. Cabernet Sauvignon is one of the most widely planted and popular grapes that you will come across. Read on to learn all about it.

Drinking Cabernet Sauvignon…

Despite first being planted in the 17th century, Cabernet Sauvignon is a relatively new grape in the wine world. It came about in France after winemakers crossed Cabernet Franc and Sauvignon Blanc. However, since then, it has spread across the globe and there is hardly a winemaking region today where it isn’t grown - France, Italy, Spain, California, South America, Australia, you name it. Cabernet Sauvignon’s dominance has largely been due to the ease in which it can be cultivated and due to the fact that its thick skins are tough and are resistant to disease.

Cabernet Sauvignon is typically known for its deep blackcurrant flavours. Combine this with flavours of chocolate, tar and smoke and Cabernet Sauvignon makes a very rich, dark red wine, which is full of body and tannins.

….In Blends

Cabernet Sauvignon is probably most well know for its role as a blending partner in traditional claret from Bordeaux, where it adds lots of structure and tannins when mixed with Cabernet Franc and Merlot. Wines from this region have gained the reputation as some of the most prestigious and sought after in the winemaking world, and although they don’t come cheap, you’ll get one incredible tasting bottle of wine. Winemakers from many other countries, those from the New World in particular, have followed suit and are now making some wonderful tasting Cabernet Sauvignon – Merlot blends to rival those coming out of Bordeaux. The only difference is, they often cost a fraction of the price!

…Solo

Cabernet Sauvignon isn’t only used in blends however. The grape works just as well when bottled solo. Australian winemakers were quick at spotting its talents and soon started pushing out very fruit filled styles at everyday prices. Other countries following suit include Chile, South Africa and USA.

….With Food

If you are looking for a wine to drink with dinner then Cabernet Sauvignon should be top of your list. The heaviness of the wine often makes it too overpowering to drink on its own. Combine it with roasted red meat or hearty casseroles however and the heavy flavours of the food will be able to complement the deep, powerful flavours of the wine. It is also worth bearing in mind, that for the same reasons, Cabernet Sauvignon probably isn’t the best option for drinking on a hot summer day. You’re bound to find that if you save it for a cooler day, or for the evening or supper, it’s likely to taste much better (and probably won’t leave you with such a headache!)

Article Source: ABC Article Directory

About The Author: Louise Truswell works in the wine industry. She has been writing about wine for couple of years and is particularly interesting in helping wine enthusiasts enjoy wines, such as Cabernet Sauvignon. To find out more and to choose from a range of Cabernet Sauvignon, visit virginwines.com