Cabernet Sauvignon: the grape from God

"God made Cabernet Sauvignon whereas the devil made Pinot Noir."- Andre Tchelistcheff

Cabernet Sauvignon is one of the most-grown grapes in the world (just behind Merlot). It is easy to grow, easy to maintain, resistant to rot and insects, and easy to blend with. It is the red-headed Miss Congeniality of grapes.

The grape is a rather new variety, only born in the 17th century out of a chance crossing between Sauvignon blanc and Cabernet Franc.

While they can be grown successfully in a variety of climates, Cabernet Sauvignon does love the warmer weather. This adds more sugar to the grapes and produces wines higher in alcohol content than Pinot Noirs.

Do you like green bell peppers? Then you are probably a fan of Cabernet Sauvignons. Pyrazine compounds are prevalent in young Cab grapes and the flavor intensity grows if the grapes are harvested too early. This is not considered in a flaw in the grape, but does add a distinctive flavor to some Cabs that are not pleasing to everyone. The California wine region of Monterrey is noted as having produced very vegetal wines, leading some of their Cabs to be referred to as "Monterrey Veggies".

During fermentation and/or aging, Cabs love oak. Many get aged in oak barrels, and some get oak added in their steel tanks. Either way, an important characteristic of many Cabernet Sauvignon  is the tannic oak flavors, as well as the vanilla and spice imparted by some oaks. Cab grapes are high in tannins already, and aging in oak barrels helps mellow or smooth out the tannic acid. Cabs age gracefully, softening the tannins even more the longer they are aged.

Looking to pair a great Cabernet Sauvignon with cheese? Try a nice cheddar, a fresh mozzarella, or a brie

How about a meal? Avoid spicy foods with a Cab. The spice will enhance the bitterness of a Cab and not soothe the burn. However, milder spices like black pepper go well, so pair your Cab with a beautifully grilled or smoked steak, or a pepper-crusted ahi tuna.

Stems up!

Liz

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