Cabernet Sauvignon Wine

Cabernet Sauvignon commonly shows blackcurrant and other dark-fruit flavours alongside notes such as cedar, graphite, tobacco and herbs. Oak ageing can add spice, vanilla or toast, while mature bottles often develop more savoury and earthy complexity. The exact character depends strongly on climate, vineyard and winemaking.

Cabernet Sauvignon generally has firmer tannins, greater structure and more pronounced blackcurrant and savoury flavours. Merlot is often softer and rounder, with plummy fruit and a more supple texture. The two grapes are frequently blended together in Bordeaux because their different characteristics can complement one another.

Not always. Many Cabernet Sauvignons are made to be enjoyable when young, particularly fruit-driven styles. More structured examples can benefit considerably from bottle age as their tannins soften and more complex savoury aromas develop. Ageing potential depends on the producer, region, vintage and individual wine.

Cabernet Sauvignon is particularly well suited to rich, savoury dishes. Steak, roast beef, lamb and hard cheeses are classic pairings because the wine's tannins and acidity work well with protein and fat. Mature Cabernet can also pair beautifully with mushrooms, slow-cooked meats and other earthy dishes.