Juicy Knowledge

Cabernet Sauvignon (cab-er-nay saw-vin-yawn)

Cabernet Sauvignon makes a powerful wine. It’s similar to Merlot, but with the power amplified. It has more body, stronger tannins and more intense fruit character. Many Cabernet-based wines on the market today are made in oak barrels. This results in scents ranging from vanilla to carmel and even smoke. Combine this with the intense black currant and blackberry flavors of Cabernet, and you get a doozy of a wine. Some love big Cabernets while others find them a little over the top. The nice thing is, there are many styles of Cabernet available, so you are sure to find one you like. As with many wines, the new world Cabernets will be more intense, while Cabernets from Europe will generally be subtler.

Choose your Cabernet:

Many red Bordeaux wines are dominated by Cabernet. Save your pennies (all of them!) and try a Bordeaux from 2000 or 2001.
A big Cabernet can clobber delicate cuisine. But, if your nickname at work is, “T-Bone,” then you’ll have a perfect match the next time you cozy up to a steak.
If your Cabernet smells and tastes like an unripe green bell pepper then this could mean the grapes weren’t quite ripe when picked. In cool areas, this can be a problem for the later-ripening Cabernet Sauvignon grape.