This is the world’s most popular red wine! Cabernet Sauvignon is very tannic when young and must be aged at least a decade, so is often blended with Merlot or Cabernet Franc to cut down on aging time and soften the tannins. This is a very fruity wine with flavours of cassis, dark red berries, cedar, oak, violets, vanilla, and sometimes chocolate.
The full-bodied flavours pair well with roast meats such as prime rib, lamb, and wild game, especially in mustard, pepper, or red wine sauces with mushrooms and squash. Firm, ripened cheeses such as Edam, Cheddar, or Gouda are all ideal for Cabernet Sauvignon. Seafood and light meats should be avoided when pairing this wine, as well as citrus, cream, and vinegar sauces.
Ideal for formal, sit-down dinners in cooler temperatures.