Cabernet Sauvignon (Cab Sauv) is a natural crossing of Cabernet Franc and Sauvignon Blanc, originating in 17th-century Bordeaux. It is now grown almost everywhere.
Aromas & flavours: Blackcurrant (cassis), blackberry, cedar, tobacco, graphite, mint in cool climates; dark chocolate and jam in warmer areas.
Structure: High tannin, high acidity, full body, high alcohol (13.5-15%). Built for ageing: tannins soften over 5-20+ years.
Key regions: Left Bank Bordeaux (blended), Napa Valley (varietal), Coonawarra Australia (cool, minty), Maipo Valley Chile (value-focused), Tuscany (Super Tuscan blends).
Food: Classic with lamb, steak, aged hard cheese and dishes with herbs like rosemary and thyme.
