Cabernet Sauvignon is the most widely planted red-wine grape in the world. Native to Bordeaux, France, it is known for powerful tannins, aromas of cassis and blackberry, and a full, structured palate that ages well over the long term.
What does Cabernet Sauvignon taste like?
Expect cassis and blackberry, with cedar and tobacco notes emerging as it ages. Its generous tannins make it ideal for anyone who loves a serious, full-bodied red.
| Attribute | Tendency |
|---|---|
| Intensity | Full-bodied |
| Tannin | Abundant |
| Acidity | Medium to high |
| Style | Dry |
What food pairs with Cabernet Sauvignon?
A perfect match for hearty meat dishes — marbled beef steak, roast lamb and the like — where the tannins cut through the fat. In Japanese cooking, try it with sukiyaki or beef shigureni.
Swirl's pick: Mark Herold's Napa Valley Cabernet
One to try at least once: the premium Cabernet crafted by Napa Valley star Mark Herold. Deep purple, with a concentration you won't find elsewhere — one sip and you're a fan. It genuinely turns customers into repeat buyers. Try Uproar or Oakville.
Recommended Cabernet Sauvignon
Choose by region from the full Cabernet Sauvignon selection here.
FAQ
Q. Is Cabernet Sauvignon good for beginners?
A. Its tannins are on the firmer side, so pairing it with food (especially meat) makes it much easier to enjoy. Start with fruit-forward California bottles.
Q. Best serving temperature?
A. Slightly below room temperature, around 16–18°C.
