4 Reasons Why We Love Cabernet Sauvignon
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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.
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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!
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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.