Cabernet Sauvignon: taste & food pairing

Cabernet Sauvignon is the benchmark big red. Thick-skinned grapes give it deep color, lots of tannin (that drying feeling on your gums) and flavors of blackcurrant, black cherry and cedar. Oak aging adds vanilla, mocha and spice. Young Cabernet can feel tight and grippy; a little air or a few years in the cellar softens it.

How it tastes

Expect blackcurrant and black cherry first, then savory notes: cedar, graphite, tobacco, sometimes green bell pepper in cooler years. Warm-climate Cabernet (Napa, Australia, Chile) is riper and plusher; Bordeaux and Washington tend to be more structured and savory.

Why it works with red meat

Tannin binds to protein and fat, so a rich steak makes Cabernet taste smoother and the wine makes the steak taste less heavy. That’s why the pairing is a cliché: it works. Skip it with delicate fish or spicy food: tannin makes chili heat feel hotter.

Buying tips

• Under $20: look to Chile (Maipo), Washington State and Paso Robles.
• Splurge: Napa Valley sub-regions (Oakville, Rutherford) or a classified Left Bank Bordeaux.
• Labels: “Cabernet” on a US label means at least 75% of the grape. Bordeaux labels name the place, not the grape.

Serving

Serve slightly below room temperature: 15 minutes in the fridge does it. Decant young bottles for 30-60 minutes.