In this video, Bob Paulinski, Master of Wine discusses Cabernet Sauvignon. I’ll provide a bit about its history, where it’s grown, the types of wine that it produces, along with some classic food pairings.
The video will wrap up with a comparative tasting of Cabernet Sauvignon from different places of the world at varying quality levels, ranging from $7 to $170 per bottle, including some narrative on quality and style differences and why the prices vary so greatly. Along with some practical shopping advice.
In terms of winemaking history, Cabernet Sauvignon is relative newbie on the scene, with Bordelais origins in western France. CS came into existence in the 18 century. With DNA testing that took place in the 1990s, it was established that it’s the love child of Cabernet Franc and Sauvignon Blanc.
Where is Cabernet Sauvignon grown? In most wine producing countries around the world. Why is that? Its versatile, grows in a variety of soils and a fairly broad range of climates. It has the capability of producing high yields while retaining a good level of varietal character. Also, it generally sells well. Demand is the driver.
Another factor playing to Cabernet Sauvignon's advantage is that French origin grape varieties are blessed with the silver spoon, so to speak. They drive much of the wine world. Long track record of quality and longevity. In more recent years, many Asian markets have embraced Cabernet Sauvignon, propelling the demand to new heights. The most significant plantings are in France, Chile, US, Australia, Argentina and Central and Eastern Europe. Surprisingly big player is China. Combine all of the world’s plantings, roughly the size of Rhode Island. There are a few holdouts like Portugal and Georgia that have nearly none. Also, it’s not broad found in cool climate places like Germany, Austria and Switzerland. In a place like New Zealand, it’s only a bit player in Hawkes Bay.
Small clusters, tiny berries, thick skinned.
It buds late in the Spring, ripens late in the fall. Likes warmish to even warmer climates. In somewhat cooler climates, it shows more red fruit, mint, pepper notes. Warmer climates tend to make lusher, broader styles with darker fruit notes.
Types of wine it produces? As mentioned the success of Cabernet Sauvignon is driven by the Bordeaux (Left Bank) has made it the most copied wine in the world. Generally, lots of extract, dense color, moderate acidity, solid tannin levels. Within it’s home base of Bordeaux, it’s rarely a single grape variety wine. Often blended with other varieties to soften it, round it out and to add nuance. In the US, only 75% Cabernet Sauvignon needs to be labelled as such. Many other countries, the percentage is 85%. Cabernet Sauvignon can play the role of the dominant grape variety, but it often plays a supporting role, as can be the case with wines like Ribera del Duero or Chianti. With the latter I’d argue its not to the benefit of the wines.
Generally Cabernet Sauvignon is well structured, concentrated, with good tannin levels, often good aging potential. Affinity to oak, smoke, vanilla, charred, nutmeg, coconut character. One marker of Cabernet Sauvignon is pyrazine, bell pepper notes, a bit adds complexity, too much is not a good thing. It’s also worth noting, Cabernet Sauvignon makes some rather nice rose’ as well.
Classic food and wine pairing. Red meats of many sorts, the tannin cuts through the fat to keep the palate clean and fresh. Works well with tomato based dishes, but maybe not the best pairing. Not a good match with spicy food, accentuates the heat. For many, it’s the rock star combo chocolate, especially dark chocolate, maybe for some, not so much for me.
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