Red wine guide

Cabernet Sauvignon / Bordeaux

Structured red with blackcurrant, cedar, graphite and firm tannins. Best with roast beef, lamb, steak, rich gravies and hard cheese.

Recipes that pair with it Good vs bad bottles Wine guide

Wine story

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.

Regions

Bordeaux, Napa, Coonawarra, Maipo

Grapes

Cabernet Sauvignon, Merlot, Cabernet Franc

Style

Structured Red · 13.5-15%

Style profile

Colour Red

Body Full

Acidity Medium High

Tannin High

Sweetness Dry

Oak Medium High

Sparkling Still

ABV 13.5-15%

Flavour profile: blackcurrant, cedar, graphite, tobacco

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.

Typical regions

Bordeaux, Napa, Coonawarra, Maipo

Typical countries

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

roast beef lamb steak rich gravy hard cheese

Pairings to avoid

delicate fish vinaigrette salads or spicy chilli

What makes a good or bad Cabernet Sauvignon / Bordeaux?

Good version

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.

Bad version

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.

Buying tip

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.

Serving tip

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.

Storage tip: Store Cabernet Sauvignon / Bordeaux somewhere cool, dark and stable. Most everyday bottles are best enjoyed for freshness, while more structured or premium examples may develop with time.

Food pairing

Dishes that go well with Cabernet Sauvignon / Bordeaux

This section flips the recipe pairing system: instead of showing wines on a recipe, it shows the active recipes that have been paired with this wine style.

Excellent pairing Main 2 hr

Roast Beef and Yorkshire Pudding

Cabernet or Bordeaux has the tannin and black-fruit depth for the savoury meat and gravy character of Roast Beef and Yorkshire Pudding.

Why it works tannin grips protein while dark fruit matches roast flavours

Excellent pairing Starter 35 mins

Scotch Egg

Cabernet or Bordeaux has the tannin and black-fruit depth for the savoury meat and gravy character of Scotch Egg.

Why it works tannin grips protein while dark fruit matches roast flavours

Excellent pairing Main 1 hr 10 mins

Shepherd’s Pie

Cabernet or Bordeaux has the tannin and black-fruit depth for the savoury meat and gravy character of Shepherd’s Pie.

Why it works tannin grips protein while dark fruit matches roast flavours

Excellent pairing Main 1 hr

Toad in the Hole

Cabernet or Bordeaux has the tannin and black-fruit depth for the savoury meat and gravy character of Toad in the Hole.

Why it works tannin grips protein while dark fruit matches roast flavours