The Classic Cabernet
Beyond the designation of the type of wine, whether it is red, white or rose, is the variety of a wine. This is determined by the variety of the grape that is used to create it. The various varieties of grapes are named for the region in which they were originally grown or the family who owned the vineyard. The cabernet was originally grown in the Bordeaux Region of France and remains today as one of the most popular varieties. Today the cabernet is grown in many places including France, California and Washington State.
The wine produced from this grape often a Cabernet Sauvignon, is a rich red wine with a deep color and rich aroma. The most notable aromas and flavors of the cabernet wine are black currant, bell pepper, cherry and green olive. Generally, a cabernet ranges from medium to full-bodied due to the high tannin content. Sometimes a blend of cabernet wine with a merlot gives a softer, fruiter taste and aroma and is a favorite of many wine lovers.
The types of foods a cabernet wine is best paired with may help explain why it is such a popular choice among diners. It is often recommended as the best wine choice with red meats especially a good steak or roast beef. A cabernet wine is also highly recommended with many pasta dishes, those with a red meat sauce such as spaghetti, lamb, strong cheeses and even chocolate. Since those dishes are among the most popular choices at a steak house or fine dining restaurant it is no wonder that the cabernet remains so popular.
The cabernet has long been known as the “king of red wine grapes” and it is easy to see why. Perhaps the next time you order a delicious filet mignon you will be tempted to order a glass.