Cabernet Sauvignon: The complete guide

Cabernet Sauvignon is a dark-colored grape that makes one of the world’s most sought-after red wines. The accidental love child of the Cabernet Franc and Sauvignon Blanc grapes, it emerged in Bordeaux, France, in the 17th century and soon became a fixture in winemaking both for being a standout wine on its own and as an ideal grape for blending.

Today it’s the most widely planted grape in the world, and countries like the USA, South Africa and Chile make their own, much-loved Cabernets. In fact, in the famed 1976 “Judgment of Paris” tasting, an American Cabernet beat a French rival in a major upset that propelled the grape to superstardom.

Cabernet Sauvignon sits on the bolder end of the red wine spectrum and is known for its dark fruit flavors.

Cabernet Sauvignon’s flavor profile varies depending on where and how it’s made, but they all tend to have one thing in common — dark fruits. Think blackberries, blackcurrants, black cherries and plums. Most also have some spice, think vanilla and black pepper, and hints of cedar and tobacco from aging in oak barrels. They’re medium- to full-bodied thanks to strong tannins — the stuff in grape skin and seeds that create a drying sensation on the tongue and give a wine texture. Cabernets from the Napa Valley can also have a unique earthy undertone owing to the region’s formerly volcanic soils.

Cabernet Sauvignon spread wildly from its birthplace of France to as far afield as Chile and China. Each region has a different take on the grape, often reflecting their respective climates. Among the most popular are: 

California’s North Coast: Home to the iconic Napa Valley, which produces some of the world’s most sought-after Cabernets.

Bordeaux, France: The “OG” region for Cabernet, where the grape is often used in its world-famous red blends.

South Australia: The landscape and climate makes for particularly powerful Cabernets tasting of white pepper and bay leaf:

The Cachapoal and Maipo valleys, Chile: Chile offers serious bang for your buck when it comes to wine and its top-notch Cabernets are no different.

The classic Cabernet Sauvignon food pairing is a juicy steak, especially fattier cuts like ribeye or New York strip. Cabernet's bold tannins cut through the red meat while the wine's bold flavors complement its savory notes. Vegetarian food matches for Cabernet Sauvignon include dishes with plenty of umami ingredients like tomatoes, mushrooms or kimchi, or a rich mac and cheese.

Cabernet is pronounced “kah-ber-nay", with a silent "t" at the end. Sauvignon should be said "so-vin-yawn" — avoid saying "sav-in-ee-on". Pro tip: focus on a smooth transition between "Cabernet" and "Sauvignon". Shorten to Cab (“kab”) if you’re really in a hurry to get that glass.

Cabernet Sauvignon and Merlot have a lot in common — they’re both titan red wines and, because they’re descended from Cabernet Franc, they share a peppery, savory edge. 

The distinction lies in their power. Cabernet Sauvignon is bold, with flavors of blackcurrant, cedar, and spice, alongside strong tannins, making it the perfect accompaniment for grilled meats and hearty stews. Merlot is typically softer and smoother, with red fruits and cherries, and works with lighter dishes like pasta or pizza. If you want your wine to pack a punch, try a Cabernet. If you seek elegance and easy drinking, Merlot's the one.

If you like Cabernet Sauvignon, you’re in luck — there are plenty of them out there to keep your glass topped up. But if you want to shake it up, there are a few options out there that fit the bill:

Merlot: They share some qualities with each other already, but Merlot grapes get richer and closer to Cabernet when grown at higher elevations and aged in oak for up to two years.

Nero D’Avola: If dark fruits are your thing, this Sicilian grape, often blended with Syrah, is a must-try.

Carménère: Another grape that can trace its roots back to Bordeaux, this red, now a mainstay in Chile, has the savory taste you get with a Cabernet but with more acidity.