All About Cabernet Sauvignon
A cabernet sauvignon, likely from the Napa Valley, or from Bordeaux, even from Tuscany’s Bolgheri region. With bursts of bold black fruit, ripe plums, refreshing mint or eucalyptus hints, savory tobacco leaf notes, a wine made with cabernet sauvignon is instantly identifiable. Lavish cabernet with oak and you might taste vanilla, fine chocolate, graphite, even exotic cedar notes. Harvest cabernet fruit from one of the world’s finest vineyard sites and carefully manage the extraction of fine textured tannins and what you may have is a cabernet capable of aging for decades as it develops into something singular and extraordinary.
Where is cabernet sauvignon grown?
Cabernet sauvignon is a naturally vigorous varietal that ripens slowly and late in the growing season, and demands a warm environment for it to yield thoroughly ripe fruit. Though the maritime climate of Bordeaux and the Left Bank see cooler temperatures and rain throughout the growing season, its gravel beds absorb the sun’s radiance and release it at night, keeping the vines warm enough to yield ripe fruit. And those same gravel beds drain away surplus water, ensuring a crop of dense fruit with unmarred flavors. Napa Valley’s rare Mediterranean climate not only ensures more than enough warmth but also a relatively rain free growing season for cabernet vines to thrive. The Tuscan coast and the Bolgheri enjoy both gravel beds and a Mediterranean climate, making it one of the best sites for world class expressions of cabernet sauvignon. Both Chile and Lebanon’s Bekaa Valley enjoy Mediterranean climates as well as mountainous terrains that create rain shadows where cabernet vines can thrive.
Some of the greatest examples from throughout the world?
What dishes to enjoy with cabernet sauvignon?
Tannic and bursting with flavor, a cabernet sauvignon demands something equally bold: any red meat dish, served rare to medium rare. Steak or grilled beef, braised meat like beef short ribs, roasted lamb, a fine burger, hard cheeses like aged cheddar or gouda, or grilled portobello mushrooms for vegetarians - all will shine with a glass of cabernet sauvignon. The meat’s proteins will soften the wine’s tannins, while cabernet’s acidity will cut through the fatty richness.