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Cabernet Sauvignon Wine
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Thank you for visiting Cabernet Sauvignon Advice. We try to provide you with the most complete information we can about how to use wine with food. If you have recipes to contribute, please do and we will give you credit if you wish. We update our sources constantly. Please scroll down to the names below for information on their recipes.
Food to Eat with A Cabernet Sauvignon
You could almost say that anything goes with a Cabernet. Bur for my own preference I prefer the finer cuts of Lamb, Beef, Venison, antelope and of course duck, pigeon and dove. Goose, has a somewhat heavier flavor and I prefer a heartier red. But realy, any of the lighter red meats goes well with a good Cabernet. It is probably the most universally liked of all red wines.
History and Characteristics of Cabernet Sauvignon
If not the king, as many argue, Cabernet Sauvignon is certainly the most successful and popular of the top-quality red wine grapes. It is the primary grape of most of the top vineyards in Bordeaux's médoc and graves districts. It's also the basis for most of California's superb red wines. This reputation for excellence has launched a Cabernet Sauvignon popularity boom around the world. There's been heavy planting (which continues) in Chile, Australia, and Eastern Europe, especially Bulgaria. In addition, Cabernet Sauvignon has begun making inroads into areas of Spain and Italy where local grapes have dominated for centuries.
The flavor, structure, complexity, and longevity of wines made from the Cabernet Sauvignon grape are what makes it so popular. Its fruity flavors have been described as cherry, black cherry, black currant (cassis), and raspberry. In addition, other flavor descriptors include minty, cedar, and bell pepper; the word tobacco is often used to describe older vintages. The acids and tannins found in a Cabernet Sauvignon wine help form the basis for its structure and longevity. In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following: merlot, cabernet franc, petit verdot, or malbec.
In California, wines are more often made with 100 percent Cabernet Sauvignon grapes, although the trend recently has been toward some blending, as in Bordeaux. In Australia, there is a predilection to blend Cabernet Sauvignon with shiraz, which is widely grown there. Although the Cabernet Sauvignon grape has been grown in Italy for over 150 years, it has only recently become more popular. Italian winemakers are now blending small amounts of Cabernet Sauvignon with the local top red wine grape, sangiovese. They also make a few top-quality wines with a majority of Cabernet Sauvignon. In Spain, there are blends of the local favorite, tempranillo, and Cabernet Sauvignon.
There are a multitude of well-made Cabernet Sauvignon-based wines made throughout the world. Among the most notable wines are those from France's Château Lafite-Rothschild, Château Latour, Château Mouton-Rothschild, and Château Margaux and California wines from the Napa, Sonoma and Alexander valleys.
