The noblest of all grape varieties and the most sought-after red wine, Cabernet Sauvignon was originally from Bordeaux, France, but has spread to red wine regions around the world.  Cabernet Sauvignon was the most widely planted red wine grape through most of the 20^th century.  This full-bodied red wine is well-known for its high levels of tannin, which is the basis for its structure and makes it an ideal red wine for aging.  Cabernet Sauvignon wines can spend up to 18 months in small oak barrels before bottling, but the maturation process of the finest wines peaks after 5 to 10 years of bottle-aging.  Cabernet Sauvignon wines range through all quality levels with prices to match, from low in eastern Europe to the world’s highest in Bordeaux and California.

Cabernet Sauvignon grapes are thick-skinned and hardy, small and dark.  Recent DNA research has shown that the Cabernet Sauvignon grape is a cross between the Cabernet Franc grape and the Sauvignon Blanc grape (read more on Cabernet Franc by clicking the tab at the top of the page).

The ripeness of Cabernet Sauvignon grapes at harvest influences the flavor.  Under-ripe grapes have a more vegetal flavor, including green bell pepper.  Over-ripe grapes taste jammy and may have aromas of stewed black currants.  Young Cabernet Sauvignon has strong fruit flavors of black cherries and plum; as this fine wine ages, it develops characteristics associated with cedar, cigar boxes and pencil shavings.  Virtually every Cabernet Sauvignon is known for its characteristic element of black currants, though.

Cabernet Sauvignon is also known by other names, including:  Petit Cabernet, Sauvignon Rouge, Bouche, Bouchet, or Vidure.