Cabernet Sauvignon

Description :

Cabernet Sauvignon exhibits black currant characteristics backed by other black fruit such as cherrries, blackberries and even plums. Often show aromas of cedar, cigar box, coffee, spice and vanilla and oak flaours. An under-ripe/green, herbaceous edge can sometimes be a feature or detractor for some poeple. Eucalypt and mint can be recongnised in some new world cabs. Usually high in tannin and acidity

Don't pair with spicy, chilli-hot dish. Chillies and tannins are enemies.

Food to enjoy with:

Typically matched with red meat, roast beef or lamb. Great match for rich flavours of venison. Good everyday pairs - bangers and mash. Younger more structured are best with rare-cooked meat as tannins help you tackle chewy meat.