Cabernet Sauvignon Wine Grape
History And Origin
Cabernet Sauvignon is loved and planted in all parts of Italy. It is the country’s sixth most planted red grape, after Nero d’Avola. It is often used alongside Cabernet Franc, in which case together they are called “Cabernet”.
Cabernet is most frequently used as a blending partner, adding tannins, body and deep black fruit flavours. Because of its very powerful flavour, Cabernet can easily overshadow indigenous Italian grapes.
Flavours, Taste & Texture
In the warm Italian climate, Cabernet Sauvignon takes on the ripe and juicy flavour of black fruits – particularly blackcurrant and blackberry. Cabernet wines are usually full-bodied and tannic, with rich notes of ripe black cherry. It sometimes has savoury notes of balsamic vinegar, too.
What Foods To Pair With
Cabernet Sauvignon is a rich red wine, which helps it pair greatly with most tomato based red sauces in pizza and pasta. The wine is also famous for matching fatty red meats, such as rump, ribeye and sirloin steaks. This is because Cabernet Sauvignon stands up to the flavours in rich meat without overpowering them.
This is a wonderful wine to combine with beef… any beef. Braised beef? Sure. Wagyu? Yes please. Even a burger… We can’t forget a good old burger! Look to combine your next juicy burger with smoky cheese and a nice glass of Cabernet Sauvignon… you won’t be disappointed with this food and wine pairing. The wine also matches lamb, mushrooms and most types of cheese.