Cabernet Sauvignon
Blackcurrant, cedar, mint, tobacco leaf.
Firmer and more savoury than shiraz. Blackcurrant, cedar and a firm, drying grip.
What Cabernet Sauvignon tastes like
Blackcurrant, cedar, mint, tobacco leaf. Body: full. Tannin: very high. Acidity: medium.
Where Cabernet Sauvignon comes from
Cabernet sauvignon comes from Bordeaux in France, where it is the backbone of the great left bank wines. In Australia, Coonawarra in South Australia, with its red terra rossa soil, and Margaret River in Western Australia are its best known homes.
Styles to look for
Younger cabernet is firm and tannic with blackcurrant fruit. With age the tannin softens and cedar, tobacco and earthy notes come through. Coonawarra cabernet often shows a hint of mint or eucalyptus.
Food it suits
Roast lamb, braised beef, mushroom dishes and aged hard cheeses.
How to serve it
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
Worth knowing
Cabernet sauvignon is a natural cross of cabernet franc and sauvignon blanc, a red grape and a white one.
Check the menu at your venue
Wine lists change with the season and the supplier, and each venue pours its own. Check the menu before you go, or ask your waiter what is open by the glass.
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Frequently asked
What does Cabernet Sauvignon taste like?
Blackcurrant, cedar, mint, tobacco leaf. Body: full. Tannin: very high. Acidity: medium.
Where does Cabernet Sauvignon come from?
Cabernet sauvignon comes from Bordeaux in France, where it is the backbone of the great left bank wines. In Australia, Coonawarra in South Australia, with its red terra rossa soil, and Margaret River in Western Australia are its best known homes.
What food goes with
Roast lamb, braised beef, mushroom dishes and aged hard cheeses.
How should Cabernet Sauvignon be served?
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
