Cabernet Sauvignon is best enjoyed with a big juicy steak!

A nice class of cabernet sauvignon and a big juicy steak mmmmm. That is how I like to enjoy my cab-sav. Some of this wine even goes into the marinade as well before the steak hits a barbecue.

Some Of Our Top Pick For Cabernet's:

2006 Apex Cab-Sav

2005 Camaraderie Cab-Sav

2006 Robert Craig Affinity

2006 Chatter Creek Cab-Sav

2006 Dunham Cabernet Sauvignon

This grape is a noble grape variety with the potential to make great wines. This grape usually does better in a warmer climate. The Medoc District of Bordeaux is infamous for its production of age worthy wines made from this grape varietal.

If your buying wine for someone else and you know they like red, but your not quite sure what they normally drink...a cab-sav is a good choice. Or a blend with this grape varietal in it.

Woodbridge out of washington State does a really nice one for a very reasonable price. The Robert Mondavi wines are always good, I don't think I've ever tried one that I haven't liked yet. They are a California winery. They are a very consistent winery.

cabernet sauvignon

California with its notably warmer climate has become a very important producer of this grape. My good friend Annette loves California house cab-sav, she highly recommends it. And I agree whole heartedly ;-) This picture was taken by Becca, her daughter at xmas of her favorite wine. So now you know what to look for in the liqour store.

Washington State, Argentina, South Africa, Australia, Southern France, and Italy also produce fantastic wines made from this grape varietal.

Generally the cab-sav wines are high in tannins and are medium to full bodied. A common aroma and flavor two a cabernet is a black currant or cassis. A good cabernet can age 15 years are more.

Being a fairly tannic wine, it is often blended with other grapes for a beautifully balanced wine. A classic pairing is with the merlot grape. I also really like the cab-sav blended with a shiraz.

This has become a classic peering in Australia. One of my favorite blends done like this is the yellowtail cabernet sauvignon-shiraz blend. It is a very reasonably priced wine for how good it is, here in Canada it's about $12.00 a bottle. But I think just across the line in the states it's around 6 to 7 dollars a bottle, very good value wine.

France is infamous for its wines. The Bordeaux region of France is on the Atlantic Coast. It has a maritime climate with very mild winters and warm summer's. A great place for these grapes to grow. They put out some of the very best cab-sav in the world.

If you come across one in particular from this region that you like, I suggest you buy a case and celler it. Because they age very well and have the potential to be phenomenal wines after 10 to 15 years. You wont to regret it (by a few cases if you really like it). Just in case(no pun intended) the first case accidentally gets drank in the first few years you have it. It's been known to happen. :-) if you can make it to 10 to 15 years, are you purchase bottles already aged of cabernet Sauvignon, make sure you do can take analytic three. Or use the Vinturi Essential Wine Aerator to aerate your wine, it works very well.

So if a glass of cabernet sauvignon is on your list of to do tonight, I suggest firing up your barbecue, let someone else cook your steak for you (medium-rare's about perfect) and enjoy your glass of cab-sav.

Cheers

red wine

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