Cabernet Sauvignon
Quick answer
Cabernet Sauvignon is a full-bodied red defined by high tannin, dark fruit, and structured intensity. Tannins bind to protein and fat in red meat, softening the wine and balancing richness. Avoid it with delicate fish or very spicy dishes where tannin reads harsh.
Full-bodied red pairing relies on tannin and body weight matching protein and fat in the dish.
Structural Profile
| Body | 5 / 5 |
| Tannin | 5 / 5 |
| Acidity | 3 / 5 |
| Alcohol | 4 / 5 |
| Sweetness | 0 / 5 (Dry) |
Flavor Profile
Blackcurrant, blackberry, cedar, tobacco, graphite, and sometimes vanilla from oak aging.
Top pairings
Key Regions
Bordeaux (France), Napa Valley (USA), Chile, Australia.
Price Expectations
$15–$25 entry level. $30–$70 premium. Icon wines $100+.
Similar Wines
Malbec, Syrah, Bordeaux blends.
FAQ
Is Cabernet Sauvignon always dry?
Yes. It is a dry wine with no residual sugar.
Does Cabernet need aging?
Higher-quality examples benefit from 5–15 years aging.
What food should you avoid with Cabernet?
Light seafood and spicy dishes often clash with tannin.