4 Reasons Why We Love Cabernet Sauvignon
Growers love it
As tough as mountain goats, Cabernet Sauvignon vines thrive in incredibly diverse environments. From Canada to California to Argentina and even to the fabled iron-rich Terra Rosa of the Coonawarra in Australia, Cabernet Sauvignon vines are hardy enough to take on almost all climates.
Drinkers enjoy it
No matter where the vines grow, the final product – the wine – invariably retains its own, inimitable Cabernet Sauvignon profile. Sure, you’ll get hints of the local terroir – cassis, berry and blackcurrant in warm climes, herbaceous, vegetative aromas in cooler temps – but never enough to distract from the delicious medium to full-bodied fruitiness, balanced acidity and fine-grained tannins on the finish.
Older. Riper. Better.
Undoubtedly one of the most attractive attributes of a Cabernet Sauvignon is its ability to age with grace. Cellared correctly, average wines can last 10 years; better wines, 15 years; and outstanding vintages can develop over 20 years!
A bold wine demands bold flavors
Make no mistake. A complex, full-bodied wine like Cabernet Sauvignon does not suffer dainty food. Instead, it loves fat and protein; or medium-rare proteins, like steak and lamb; dark rich sauces; red wine reductions; bitter chocolate – all will do well against a young, lively Cabernet Sauvignon. As the wine mellows, try pairing with stews or braises.