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 Filed as : Wine TipsEntertaining

Getting to Know Cabernet Sauvignon

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  • Publish Date: Sep 17, 2009

1. My name means wild (Sauvignon comes from sauvage, French for savage) but thanks to my easy-growing nature, I am one of the most widely cultivated red grapes in the world. My tough skin and strong roots help me resist frost and rot.

2. My thick skin contains a lot of tannin, which means my wines are strong and full-bodied. Even though my tannins can be somewhat agressive when I'm a young wine, this enables me to age beautifully, gradually softening.

3. I can be a little vegetal (think green peppers) if picked before I'm fully ripe, but I typically offer flavors of black currant, plum and dark cherry.

4. I play a major role in Bordeaux wines, especially from the left bank where the gravelly soils ensure that I develop minerality and complexity.

5. Don't drink me with fish – unless you like your salmon or tuna extra fishy. My tannins will enhance the fish aroma. Try me with a fatty filet mignon instead. Unctuous steak mellows my astringency, allowing my fruity self to shine through.

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A Flavor That Resinates
The Chill Factor

Sep 17, 2009
I agree about not drinking cab with fish to avoid the extra fishiness. However, a fatty filet mignon? Should read more like a fatty rib-eye or ny-strip. Filets are usually lean, or at least they should be. Just sayin'

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