(Ca-burr-nay so-veen-yaw) Widely accepted as one of the world’s best varieties. Cabernet sauvignon is often blended with cabernet franc and merlot. It usually undergoes oak treatment.
Food pairings: best with simply prepared red meat.
Districts: cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile.
Typical taste in varietal wine: full-bodied, but firm and gripping when young.
With age, polyphenols polymerize: the grip fades away. The rich currant qualities of the Cabernet Sauvignon wine change to that of pencil box. Bell pepper notes remain.