Grape variety : Cabernet

Cabernet: an emblematic family of grape varieties

Cabernet refers to a family of red grape varieties renowned for its influence in the world of wine. It mainly comprises Cabernet Sauvignon and Cabernet Franc, two distinct yet complementary varieties.

• Cabernet Sauvignon, a cross between Cabernet Franc and Sauvignon Blanc, is the most famous. It yields powerful, tannic wines with great cellaring potential and aromas of blackcurrant, bell pepper, and spice.
• Cabernet Franc, the older of the two, is prized for its finesse and its notes of red fruit and fresh herbs. It plays a key role in many blends, particularly in Bordeaux.

Grown all over the world, the grapes of the Cabernet family adapt to a wide range of terroirs, producing balanced, complex wines. Whether as a single varietal or in a blend, they give wines with character, perfect for aging.

Food and wine pairings with Cabernet

A Cabernet calls for substance on the plate. Its tannins melt away on contact with proteins and fats, which puts it at ease with meats and full-flavored cheeses. The style of the wine guides the choice of dish.

A Cabernet Sauvignon, powerful and tannic, stands up to the boldest dishes:

• a grilled ribeye or rib of beef;
• a leg of lamb roasted with herbs;
• feathered or furred game, in sauce;
• an aged cheese, such as mature Comté or Cantal.

A Cabernet Franc, more supple and fresh, calls for less hearty dishes: roast poultry, charcuterie, a stew that is not too fatty. In the Loire, it happily accompanies a goat cheese.

The French regions of Cabernet

Cabernet does not express itself the same way from one region to the next. In France, three vineyards carry it first and foremost.

Bordeaux. On the left bank of the Garonne (Médoc, Graves), Cabernet Sauvignon dominates the blends and gives structured wines, built for cellaring. On the right bank (Saint-Émilion, Pomerol), Cabernet Franc supports Merlot and brings finesse.

Loire Valley. Cabernet Franc reigns over the reds there. Chinon, Bourgueil, Saint-Nicolas-de-Bourgueil, and Saumur-Champigny make it their main grape, in a register of red fruit and freshness.

South West. The two Cabernets go into the blends of Bergerac, Buzet, and Côtes de Duras, often alongside Merlot.

Frequently asked questions about Cabernet

What is the difference between Cabernet Sauvignon and Cabernet Franc?

Cabernet Sauvignon, fuller-bodied and more tannic, is built for cellaring. Cabernet Franc, lighter and fresher on the palate, plays on finesse and is generally drunk earlier.

What does Cabernet taste like?

On the nose, you often find blackcurrant, blackberry, and a vegetal note of bell pepper, sometimes pepper. On the palate, Cabernet is recognized by its tannins, firmer in Cabernet Sauvignon, softer in Cabernet Franc.

At what temperature should Cabernet be served?

Count on 16 to 18 °C for a Cabernet Sauvignon, around 15 °C for a Cabernet Franc. Served too warm, it brings out the alcohol; too cold, its tannins tighten up.

Is Cabernet a wine for cellaring?

Cabernet Sauvignon is among the grapes most suited to aging, especially in the structured blends of Bordeaux, which keep for several years. Cabernet Franc is drunk younger, but its densest cuvées age well too.