Happy National #CabernetDay!

Don’t wait ’til the weekend to start celebrating- today is National Cabernet Day.  Chicas y chicos, get a jump start on your Labor Day festivities and pour yourself a glass of juicy, fruity, bold Cabernet Sauvignon. Go ahead, do it!


Since you’re probably getting ready to leave town or hit the beach this weekend, this post is short and sweet. Here are seven fun facts about Cabernet Sauvignon:

Passport, Please: Cabernet Sauvignon originated in France’s Bordeaux region, but today it’s one of the most widely planted red wine grapes in the world.  A cross between Cabernet Franc and Sauvignon Blanc, it’s considered an international variety, meaning it grows well in a variety of conditions outside its natural habitat and still produces great wine.

Aromatherapy: Some of the typical aromas associated with Cabernet Sauvignon are black cherry, blueberries, dark chocolate, coffee, caramel, black currant, vanilla (from Cabs aged in new oak), cigar box (from well-aged Cabs), cinnamon, and bell pepper (typical of cooler climate Cabs).

Best in Show: Napa Valley and the Left Bank of France’s Bordeaux wine region produce some of the better-known examples of Cabernet Sauvignon.

Old World/New World: Cabernet Sauvignon made from grapes grown in warmer regions such as Napa Valley will have higher alcohol and more fruit flavors. Cooler climate Cabs, such as those from France, will be less fruit-forward, a bit lower in alcohol, and boast elegant, subtle aromas of bell pepper, earth and lead pencil.

Pucker Up: Cabernet Sauvignon is high in tannins, those flavor compounds that make your teeth feel dry after you take a sip. Some people refer to highly tannic wines as having “pucker power.” Tannins can add complexity and texture to a wine, and they protect the wine from oxidizing. If you age Cabernet Sauvignon (or any other highly tannic wine), the tannins will soften over time.

Mi Gente:  I have to give a shout-out to Latin American countries that produce some delicioso Cabs: Mexico’s Guadalupe Valley produces some big, bold, fruit-tastico Cabernet Sauvignons, and Cabernet Sauvignon happens to be the most widely planted red grape in Chile, although Chile is better known for its Carmenere.

Food,  Glorious Food: Because of its high tannins and ripe fruit flavors, you can pair Cabernet Sauvignon with roasted lamb, carne asada, rich, creamy cheeses (hello, Camembert!), and yes, hamburgers and French fries, so now you know what to bring to that end-of-summer Labor Day barbecue.



12 thoughts on “Happy National #CabernetDay!

  1. Thank you for the learning experience. I didn’t know about Chile’s most widely planted red grape or the Sauvignon Blanc connection 🙂

    1. I’m here to please, Ernesto! Glad you found the Cab tips useful. ¡Salud!

  2. Love love love the info. I say I am a wino but I really have so much to learn besides just drinking it 🙂 I pinned this too!

  3. ascendingbutterfly August 30, 2013 — 7:44 pm

    Great tips on Cab, I tend to lean more toward White Wines than Red, but I do have a bottle of Red Reserve calling my name, and you’re right this is the perfect weekend to enjoy some wine, especially on the beach at sunset! 🙂

  4. My dad loves Cabernet, unfortunately BB has to add sprite to any wine for digestion. ::sigh:: I know, sacrilegio!! ; ) BB2U

    1. At least you can still enjoy it, BB! Salud and thanks for reading!

  5. I’ve actually had that Monte Xanic Cabernet in the picture – delicious! Mexican wine sounds crazy perhaps, but Mexico produces plenty of tasty wines, if you can find them. Nice post!

    1. Isn’t it tasty? I love Monte Xanic, and yes, Mexico does make some fabulous wines, although they can be hard to find stateside. Thanks for reading, Rob!

  6. Thanks for this wine lesson. I’ve always wanted to learn more about different types of wines.

  7. I learned so much in this bit of time. Thanks for that.

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