The Cabernet Sauvignon Grape
Cabernet Sauvignon is one of the world's most widely-recognized red wine grape varieties. It is grown in nearly every major wine producing country and is tolerant of a diverse spectrum of climates.  In fact, for most of the 20th century, it was the world's most widely-planted premium red wine grape until it was surpassed by Merlot in the 1990s.

Despite its popularity, the grape is a relatively new variety, which was only discovered recently.  For years, the origin of Cabernet Sauvignon was not clearly understood and there were many myths that surrounded it. The word "Sauvignon" is believed to be derived from the French word “sauvage”, meaning "wild", and at one time was thought to refer to the grape being a wild vine native to France.

The grape was often rumoured to have ancient origins, but it wasn’t until the late 1990s, with the help of some very modern DNA technology, that it was determined that Cabernet Sauvignon was the offspring of Cabernet Franc and Sauvignon Blanc and was most likely a chance crossing that occurred in the 17th century in South Western France.

Characteristics of the Grape
Its popularity is often attributed to its ease of cultivation - the grapes have thick, black, tough skins and the vines are hardy and resistant to rot and frost.  The Cabernet Sauvignon grape itself is very small, and with its thick skin, it creates a very high ratio of seed to fruit. 

While Cabernet Sauvignon can grow in a variety of climates, its suitability as a varietal wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to bud and ripen and the climate of the growing season affects how early the grapes will be harvested.

And a Hint of….
In some regions, climate is more important than soil. In regions that are cooler, there is a potential for more herbaceous and green bell pepper flavours from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavours of cooked or stewed blackcurrants.

The flavour, structure, complexity and longevity of wines made from Cabernet Sauvignon are what make this grape so popular. Its fruity flavours have been described as cherry, black cherry, blackcurrant (or cassis), and raspberry. In addition, other flavour descriptions include minty, cedar chocolate and bell pepper; the word tobacco is often used to describe older vintages.

Where it’s Found
Cabernet Sauvignon's reputation for excellence has made it popular around the world. There's been heavy planting in Chile, Australia, and eastern Europe, especially Bulgaria. Cabernet Sauvignon has also begun making inroads into Spain and Italy in areas where local grapes have dominated for centuries.

In the Bordeaux region of France, Cabernet Sauvignon is most often blended with one or more of the following: Merlot, Cabernet Franc, Petit Verdot or Malbec.   While in California, wines are more often made with 100 percent Cabernet Sauvignon grapes, with some trend toward blending beginning to emerge. In Australia, there is a preference to blend Cabernet Sauvignon with Shiraz, which is widely grown there.

Recommended Pairings
Cabernet Sauvignon is a very bold and assertive wine that has potential to overwhelm light and delicate dishes. That’s why fatty red meats, such as lamb, pair well with Cabernet Sauvignon. Their strong flavours stand up to the wine, and their proteins and fats are able to negate some of its tannic qualities.

Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods because hotness levels in spices like chilli peppers are enhanced by the alcohol, with the heat accentuating the bitterness of the tannins. Milder spices, such as black pepper, pair better due to their ability to minimize the perception of tannins, making sense of the classic pairings of Cabernet Sauvignon with steak au poivre and pepper-crusted ahi tuna.

When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods that involve charring.

As the wine ages and the tannins lessen, more subtle and less bitter dishes will pair better with Cabernet Sauvignon. The oak influences of the wine can be matched with cooking methods that have similar influences on the food-such as grilling, smoking and plank roasting. Dishes that include oak-influenced flavours and aromas normally found in Cabernet Sauvignon—such as dill weed, brown sugar, nutmeg and vanilla—will also pair well.

Old World wines, such as Bordeaux, have earthier influences and will pair better with mushrooms. While New World wines, with bolder fruit flavours that may even be perceived as sweet, will pair well with bolder dishes that have lots of different flavour influences.

Also try Cabernet Sauvignon with bitter dark chocolate or milder cheeses, such as Cheddar, Mozzarella and Brie.