As with any wine that travels Cabernet Sauvignon has reinvented itself in each of the new regions it has settled in. Cabernet from Paulliac in Bordeaux its home terrain, for example, has mineral and cedary, cigar box flavours, whereas in Cabernet Coonawarra, in Australia, has big cassis flavours with hints of menthol and clove. Cabernet from Chile’s Central Valley has lovely black fruit flavours dominating and each region its grown in has a different characteristics.
Because of its high levels of tannin Cabernet makes great wines for aging and can be potentially long lived. It is well suited to oaking which allows it to develop flavours of vanilla, spice and chocolate among others. Another popular practice with Cabernet is ‘blending’.
Cabernet Sauvignon is often blended together with softer juicier grapes such as Merlot or spicy Cabernet Franc (These to are used very commonly in Bordeaux with Cabernet). And Great Cabernet doesn’t cost you your first born there are some great French, Aussie and Chilean Cabernets out there under €20.