Cabernet Sauvignon is the most widely planted red-wine grape in the world. Its home is Bordeaux, France. With cassis and blackberry aromas, firm tannins (the drying grip) and a weighty palate that ages well, it is the "king of red wine." It was, in fact, born from a natural cross of Cabernet Franc and Sauvignon Blanc.
Is "too tannic and difficult" a myth?
People often picture it as "too tannic to drink easily," but that changes completely with food. Cabernet Sauvignon's grip feels remarkably smoother alongside rich, fatty meat, and it lifts the savouriness of the dish too. Rather than bracing yourself for it on its own, have it with a steak or a braise. Start with a fruit-rich Californian bottle and you will notice how approachable it is.
The taste of Cabernet Sauvignon
Concentrated cassis and blackberry, gaining complex notes of cedar, tobacco and pencil lead with age. Tannins are plentiful, a serious, satisfying red. Cool regions give a taut structure; warm regions give rich, powerful fruit.
| Aspect | Tendency |
|---|---|
| Body | Heavy (full-bodied) |
| Tannin | Plentiful |
| Acidity | Medium to high |
| Aromas | Cassis, blackberry, cedar |
| Serving temp | 16 to 18°C |
How style changes by region
| Region | Style |
|---|---|
| Bordeaux, France (Left Bank) | Elegant structure, blended with Merlot, long-ageing |
| Napa Valley, USA | Rich fruit and oak, powerful and easy to read |
| Chile | Fruit-rich and affordable, for everyday |
| Australia | Concentrated, with generous fruit |
At the Bordeaux table: steak grilled over vine cuttings
In Bordeaux, and above all in the Médoc, the home of Cabernet Sauvignon, there is a dish made to show this grape off: entrecôte à la bordelaise. A thick rib steak (entrecôte) is grilled quickly over the dried vine prunings, called sarments, that are saved from the winter pruning. The cuttings burn fast and fierce, throwing off intense heat and fragrant smoke that perfumes the meat. It is finished with a bordelaise sauce of shallots, red wine and bone marrow, and served with a firm, tannic Médoc. You cook the meat over wood from the vineyard and wash it down with the wine of the same soil.
What I always envy when I talk with my Bordeaux customers is that idea of grilling your steak over your own vines' cuttings. You almost never see it in Japan, yet this single plate holds the whole answer to why a tannic red and rich red meat belong together. You may not manage a vine-cutting fire at home, but even a simple shallot-and-red-wine sauce on your steak brings the Médoc table much closer.
How to enjoy it in Japan, and food pairings
Its firm tannins love rich red meat: beef steak, roast lamb, hamburg steak, beef stew. With Japanese food it pairs well with sweet-savoury seasonings like sukiyaki, beef shigureni and teriyaki. The grip cuts through fat and richness and lifts the dish. For weighty young examples, open the bottle a little early (or decant) to let the aromas unfurl and soften. Serve at 16 to 18°C; the trick is not to over-chill.
Our pick: Mark Herold, Napa Valley
If you want to try a serious Cabernet once, we recommend the accomplished Napa Valley producer Mark Herold. Deep in color and concentrated, with a polish that wins fans in a single sip, it is the kind of bottle that turns a customer into a regular. The one we usually pour is Oakville. We also keep a limited, rare Uproar (almost gone). For a special-occasion feast.
Similar grapes
If you like Cabernet Sauvignon, try the rounder Merlot or its supple parent Cabernet Franc.
FAQ
Q. Is Cabernet Sauvignon suitable for beginners?
A. The tannins are firm, so pairing it with meat makes it much easier to drink. Start with a fruit-rich Californian bottle.
Q. What serving temperature?
A. 16 to 18°C, a little below room temperature. Over-chilling makes the tannins stand out.
Q. Do I need to decant?
A. For weighty young examples, a decant or an early opening lets the aromas open and softens the wine.
Q. How does it differ from Cabernet Franc?
A. Sauvignon is more powerful and weighty; Franc is lighter with herbal aromas. Franc is in fact Sauvignon's parent.
The "king of red wine" is at its best with food. Start with a meat dish and enjoy its depth.
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