Cabernet Sauvignon

A confident red known for its dark fruit, structure, and that classic "serious red wine" feel

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Varietal Overview

Cabernet Sauvignon is one of the most well-known red grapes in the world, and you’ll see it everywhere in Napa and Sonoma. It’s often bottled on its own, but can be blended with other grapes to soften or round it out. When you taste it, expect a fuller-bodied wine with darker flavors and more structure than many other reds.

Flavors:

Black cherry
Blackberry
Cassis (that’s a rich blackcurrant flavor, kind of like dark berry jam)
Cedar
Baking spices like clove or vanilla
A hint of dried herbs

Taste Profile:

Body: Full-body, meaning it feels rich and weighty in your mouth
Tannins: Firm and grippy. Tannins are what make your mouth feel dry, like strong black tea
Acidity: Medium. Enough freshness to keep it balanced
Finish: Long. The flavors stick around after you swallow
Overall Feel: Structured and powerful, but often smooth with food

Serving Suggestions:

Temperature: Serve around 60–65°F. Slightly cooler than room temperature helps it taste smoother
Glass: Use a large red wine glass so the wine can open up and soften
Decanting: If it’s young and bold, letting it breathe for 30 minutes can make a big difference

Food Pairing:

Grilled steak or burgers
Roast lamb or beef
Mushroom dishes or lentil stew, if you prefer something meat free

If Cabernet feels big at first, that’s okay. Take small sips, notice how it changes with food, and trust your own taste. There’s no right or wrong here, just what you enjoy.