No matter where it’s grown, Cabernet’s distinct cassis and dark berry notes are always there. Here’s a quick breakdown of some other cool facts about this great wine grape.
• It’s a small, thick-skinned grape with a large seed and a low juice-to-skin ratio, resulting in high levels of colour, flavour and tannins extracted during fermentation.
• Cabernet has a great affinity for oak. Barrel ageing softens harsh tannins while imparting even more evocative aromas and flavours like coconut, clove and vanilla.
• Complex flavours, tannins, and a fine seam of fresh acidity make Cabernet Sauvignon a food-friendly option.
• Cabernet’s intensity, depth of flavour, colour and tannins make it a popular addition to many blends around the world, especially with Merlot, Shiraz and Sangiovese.
• High levels of tannins combined with balanced acidity allow for exceptional ageability. Under the right conditions, the best Cabernets can age for decades.
• Decanting is a great way to enjoy young Cabs (even the most ageworthy ones). Aerating unlocks aroma and flavour compounds while softening the tannins.