What is Cabernet Sauvignon / Bordeaux?
Cabernet Sauvignon / Bordeaux is a red wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Structured red with blackcurrant, cedar, graphite and firm tannins. Best with roast beef, lamb, steak, rich gravies and hard cheese. Typical flavours include blackcurrant, cedar, graphite, tobacco.
Bordeaux, Napa, Coonawarra, Maipo
Cabernet Sauvignon, Merlot, Cabernet Franc
Structured Red · 13.5-15%
Style profile
Grapes, regions and character
Cabernet Sauvignon / Bordeaux is commonly associated with Cabernet Sauvignon, Merlot, Cabernet Franc. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Bordeaux, Napa, Coonawarra, Maipo.
Bordeaux, Napa, Coonawarra, Maipo
France; United States; Australia; Chile
What does Cabernet Sauvignon / Bordeaux pair well with?
Pair Cabernet Sauvignon / Bordeaux by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with roast beef, lamb, steak, rich gravy, hard cheese. It is usually less successful with delicate fish, vinaigrette salads or spicy chilli.
Best food matches
Pairings to avoid
What makes a good or bad Cabernet Sauvignon / Bordeaux?
A good Cabernet Sauvignon / Bordeaux should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually medium-high, so the wine should feel lively without becoming harsh. The body is usually full, so it should match the weight expected from this style.
A poor Cabernet Sauvignon / Bordeaux can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Cabernet Sauvignon / Bordeaux, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include France; United States; Australia; Chile.
Serve Cabernet Sauvignon / Bordeaux at around 16-18°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
