Wine Appreciation: Cabernet Sauvignon

Talk about wine royalty.

It all began in Bordeaux, it is the world's best-known grape variety and it is right at the top of the vineyard hierarchy, though many are already predicting its decline as a favourite in Australia.

Cabernet Sauvignon vines have spread to most of the wine-growing world, especially South Africa, the United States, much of South America, and Australia.

Local versions have developed from there and some, such as in California, have slavishly followed the French model.

Others, such as in Australia, have developed their own local interpretations. Australia produces a quality Cabernet Sauvignon, in two versions:

• As a fine cellar-it-for-later type, produced in the cooler zones.
  
• As a very affordable drink-it-now type, grown in the warmer climes.

The French would probably raise their hands in horror, but Cabernet Sauvignon is such a class act and so well known that, in Australia, its name is shortened with sublime naturalness to "Cab Sav."

Features of Cabernet Sauvignon are:

The taste/aroma is predominantly blackcurrant and peppery, but variations include touches of redcurrant, plum or even blackberry and, in the cooler climates, mint.

Cellaring for a couple of years softens the blend and eases the dry-mouth, tannin taste. But Cabernet Sauvignon is a very versatile wine. Don't hold back, it can still be enjoyed when young!

Perfect to enjoy with red meat, including steak, roast lamb, kangaroo, game.

Regions: Cabernet Sauvignon has become one of Australia's most popular varieties and is found grown in vineyards as far afield as the cooler climates of Margaret River, Western Australia, Victoria, and southern areas of South Australia, and the warmer zones of Barossa Valley, SA, and the Hunter Valley, NSW.

Labels to look for include Penfolds Bin 707 and Bin 407, Petaluma Coonawarra, D'Arenburg, Wynn's John Riddoch, Lindeman's St George, and Orlando Jacaranda Ridge.
Cab Sav? You can't go wrong.