Cabernet Sauvignon
/ˌkæbərˈneɪ ˌsoʊvɪˈnjoʊn/
Cabernet Sauvignon is a dark-skinned Vitis vinifera grape variety and one of the world’s most important red wine grapes, producing deeply colored, full-bodied wines with firm tannins, notable acidity, and classic blackcurrant (cassis) aromas. The term also refers to varietal wines made predominantly from this grape, prized for their structure and excellent aging potential.
Examples
- The winery’s flagship Cabernet Sauvignon shows intense cassis, cedar, and firm tannins, and is recommended to be cellared for at least a decade.
- On the label, "Cabernet Sauvignon" indicates that the wine is made primarily from that grape, in this case from vineyards in Napa Valley.
- A sommelier suggests a Cabernet Sauvignon-based Bordeaux blend to pair with grilled ribeye steak because of the wine’s structure and tannin.
Etymology
“Cabernet Sauvignon” is a French term combining the historical grape-family name "Cabernet" with "Sauvignon," related to "sauvage" (meaning "wild"), a reference to the vine’s vigorous or once-presumed wild origin. DNA research in the 1990s showed that Cabernet Sauvignon is a natural crossing of Cabernet Franc (red) and Sauvignon Blanc (white), likely in Bordeaux in the 17th century, and the name became firmly established there in the 18th–19th centuries as the grape rose to prominence in top châteaux.