Cabernet Sauvignon
[ka-behr-NAY soh-vihn-YOHN (soh-vee-NYAWN)]

Arguably “The King of Grapes” Cabernet Sauvignon is one of the most popular of the red wine grapes. It is the primary grape used by most of the top vineyards in BORDEAUX's MÉDOC and GRAVES districts. It's also the basis for most of Napa Valley’s red wines.

Cabernet Sauvignon is often described by its flavors. These flavors are typically cherry, black cherry, black currant (cassis), and raspberry. In addition, other flavor descriptors include oak, mint, cedar, and bell pepper; the word Tobacco is often used to describe older vintages. The acid and tannins found in a Cabernet Sauvignon wine help form the basis for its structure and longevity.

In California, wines are more often made with 100 percent Cabernet Sauvignon grapes, although the trend recently has been toward some blending, as in Bordeaux. In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following: Merlot, Cabernet Franc, Petit Verdot, or Malbec.

Although known as Cabernet Sauvignon throughout most of the world, in parts of France this grape is also called Bouche, Bouchet, Petit-Cabernet, Sauvignon Rouge, and Vidure.

Stemware:

Bordeaux Stem

Food Pairings:

Steak au poivre, Ribeye Steak, Porterhouse Steak, Roasted Lamb, Aged Gouda and Chocolate.

Serving Temperature:

60-65 degrees F 15-17 degrees C

*Most people have heard that red wines should be served at 'room' temperature, but that is really a reference to wine cellar or cave temperature.  A wine cellar is usually kept at about 55 degrees which is perfect for storing and aging wine .  The reason that red wines are best enjoyed at slightly reduced temperatures is that alcohol will produce an unpleasant bite on the palate when served at normal room temperature.