Cabernet Sauvignon is one of the world's most popular and beloved grapes. The dense, fruity, oaky New World versions are often an entrée for novices, and well-aged, fully mature wines from Bordeaux have always been sought after by connoisseurs. Given its notoriety, one would think that Cabernet Sauvignon has been around for ages, but the grape is an offspring of Cabernet Sauvignon and Sauvignon Blanc, born in 17th-century France. It was planted extensively in Bordeaux by the 18th century, and the rest is history.
Cabernet is grown worldwide, including the Americas, South Africa, Australia, and Europe, with exciting renditions in Tuscany and Penedes. However, the most significant regions are still California and Bordeaux, whose styles and blend proportions differ immensely. Bordeaux has softened over the years to achieve earlier maturity, but the Cru wines are generally tough, chewy, tannic, and tooth-staining upon release. On the other hand, California has gained a reputation for sweet-vanilla oaked, high alcohol, fruity, and jammy Cabs that can be consumed younger. Either way, Cabernet delivers currants, minerals, vegetal notes, plum, cherry, menthol, eucalyptus, cedar, sandalwood, and cigar box.
There is a Cab for every dish, but the classic Cabs usually pair best with fatty, dense proteins and charred meats. We have many styles, from Sonoma, San Luis Obispo, Santa Cruz Mountains, Napa, and Paso Robles to traditional Bordeaux and their newer interpretations, Super Tuscans, and the lighter Soif/Glou bottles for summer.
