Cabernet Sauvignon is an extremely popular red wine varietal. This variety ages very well and often improves the longer it's left in the bottle.
An easy variety to cultivate, Cabernet Sauvignon tends to favour growing sites that are moderately warm, semi-arid, well drained and not too fertile. In Australia, the areas most renowned for Cabernet Sauvignon include the Coonawarra, Margaret River, Yarra Valley, McLaren Vale and Barossa Valley regions. Cabernet Sauvignon wines tend to range from medium to full bodied with higher tannin content than other red wines. Flavours and aromas can include fruity characteristics such as plum, blackberry, cherry and blueberry, vanilla, tobacco and warm spice. A great accompaniment for a range of rich dishes, Cabernet Sauvignon is perfect paired with hearty tomato-based pasta dishes, lamb, red meats, dark chocolate and cheeses such as Cheddar, Mozzarella and Brie. The high alcoholic content of some Cabernet Sauvignons tends to accentuate the heat of spicy foods so this should be avoided.