Cabernet Sauvignon
red · Deep intensity · Full body
Sensory Profile
Appearance
Nose · Pronounced
Palate
Structure
Full
Body
Medium
Acidity
High
Tannin
Dry
Sweetness
High
Alcohol
Long
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Fermented in stainless steel or concrete at 26-30°C with extended maceration of 2-4 weeks to extract color and tannin from thick skins
Oak
12-24 months in French oak barriques (225L), 50-100% new for premium; American oak used in some New World for sweeter vanilla/coconut
Key Tells
- •Higher tannin and more structured than Merlot
- •Blackcurrant (cassis) is signature — Syrah leans more black pepper/dark fruit
- •Green bell pepper note from pyrazines in cooler vintages
- •More angular and linear than the rounder Merlot
- •Tannins are angular and fine-grained (felt on gums), versus Syrah's rounder, smoother tannins
Often Confused With
Food Pairings
Grilled ribeye steak — high fat and char mirror tannin and body
Rack of lamb with herbs — lamb fat tames tannin
Aged hard cheeses (Comté, Parmigiano) — umami and fat complement structure
Braised short ribs — collagen-rich sauce matches full body
Modern
Serving