All About Cabernet Sauvignon

Appearance

  • Color:Typically deep ruby or garnet, leaning toward a darker hue as it ages.
  • Opacity: Opaque, indicating a high concentration of color pigments.

Aroma

  • Primary Aromas: Blackcurrant, blackberry, dark cherry, and plum are the dominant fruit aromas.
  • Secondary Aromas: Oak aging introduces notes of cedar, tobacco, vanilla, and sometimes dark chocolate or coffee.
  • Tertiary Aromas: With aging, it develops more complex aromas such as leather, dried herbs, and earthiness.

Flavor Profile

  • Fruit Flavors: Blackcurrant, blackberry, plum, and occasionally blueberry.
  • Other Flavors:Tobacco, cedar, dark chocolate, coffee, mint, and eucalyptus.
  • Oak Influence: Oak aging enhances the wine’s complexity, adding flavors like vanilla, spice, and occasionally smokiness.

Structure

  • Body: Full-bodied, providing a rich mouthfeel.
  • Tannins: Moderate to high tannins, providing a firm structure and aging potential.
  • Acidity: Medium to high, offering freshness and balancing the wine’s rich flavors.
  • Alcohol: Ranges from 13.5% to 15%

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Pairings for Cabernet Sauvignon

Burgers

Burgers, whether classic, cheeseburgers, or gourmet varieties, offer a rich and savory flavor profile that pairs well with wines that can complement or enhance their juicy, umami-filled goodness. The right wine can cut through the fat of a beef patty, balance the richness of melted cheese, or complement the smokiness of bacon or grilled onions. For classic beef burgers, robust red wines like Cabernet Sauvignon, Syrah, or Malbec are ideal due to their tannins and dark fruit flavors, which match the burger’s intensity. For lighter options, like turkey or veggie burgers, wines like Rosé, Pinot Noir, or a fresh, light Beaujolais work best, offering a refreshing contrast.

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Steak

Pairing steak with wine enhances the dining experience by balancing flavors and textures. Rich, fatty cuts like Ribeye or T-bone are best paired with bold red wines such as Cabernet Sauvignon or Bordeaux blends, which have the tannins to cut through the fat and complement the meat’s robust flavors. Leaner cuts like Filet Mignon pair well with lighter reds such as Pinot Noir or Merlot, which do not overpower the delicate flavor of the steak. For spiced steaks, Zinfandel provides a sweet contrast that balances the savory spices.

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Grilled Lamb

Grilled lamb is a flavorful and robust dish, often seasoned with herbs like rosemary and thyme, bringing out its natural richness and slight gaminess. The char from grilling adds a smoky depth, making it a perfect candidate for pairing with bold, full-bodied wines. Lamb’s rich fat content and savory flavor are complemented by wines with firm tannins and good acidity, which can cut through the meat’s richness and elevate its complexity. Choosing the right wine for grilled lamb enhances both the dish and the dining experience, creating a harmonious balance of flavors.

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