Sit by the fireplace and enjoy a glass of this divine drop.
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Considered a noble grape and held in high esteem worldwide, it’s believed cabernet sauvignon was developed in the 17th century through an accidental crossbreeding of sauvignon blanc and cabernet franc in France. It creates rich wines in warmer coastal climates, including Australia’s Coonawarra and Margaret River regions. However, Europe’s cooler temperatures, such as the famous Bordeaux region, produce some of the best wine in the world – complex, elegant and restrained. The grape is often blended and will take cellaring well.
Its generous flavour profile and robust tannins are built to cut through rich ragu and stews, slow roasts, charred barbecue meats and veggies. When I think of smouldering fireplaces and a lamb roast in the oven on a cold, blustery night, I think of tucking into a cabernet sauvignon.
Cabernet sauvignon is the world’s most widely planted grape, and Australia has what are believed to be the oldest vines in the world. Internationally it’s known as ‘the king of grapes’, so let’s get royal and pop open something regal.
Redman Cabernet Sauvignon, 2018, Coonawarra, $29.99
Since Bill Redman planted his Coonawarra vines in 1908, this well-established and renowned house has consistently delivered wine of excellent value. The 2018 Cabernet Sauvignon is a tasty treat full of rich dark berries, fine tannins and overtones of oak, with a long finish that will keep on going through your duck ragu.
Domaine A Cabernet Sauvignon, 2008, Tasmania, $119.99
I could not recommend this wine more. As a 2008 vintage, it’s got age on it, so try it first and then pop it into a decanter if it needs a few gulps of air. Otherwise, it’s still fresh enough to cellar for a few more years. From the cool climate of Tasmania’s Coal River valley, matured in new French oak for 30 months, this wine would stand up to many cabernet sauvignons coming out of the premium Bordeaux region. Bring a bottle along to impress your wine-nerd friends and pair it with a big, beautiful hunk of meat.
Xanadu Cabernet Sauvignon, 2019, Margaret River, $31.90
This award-winning cabernet sauvignon producer was set up in 1977 by an Irishman, Dr John Lagan, well before anyone thought Margaret River had trophy-winning potential. This vintage is sold at an outstanding price for a generous wine full of dense forest fruit, dark chocolate, cedar wood, vanilla, and svelte tannins. Drink this with an Irish lamb stew on a cold, windy night, and it’d be just what the Doctor Lagan ordered.
St Hugo Cabernet Sauvignon, 2016, Coonawarra, $37.95
Classically Coonawarra, this is St Hugo’s quintessential cabernet sauvignon. The team behind the 2016 vintage has raised the bar from previous years, fine-tuning the use of oak and restrained fruit and softening the tannins. Matured in French and American oak for up to 24 months, expect a sophisticated black beauty, with notes of cassis, blackberry and mint; but do not fear, there is still much acidity and vibrant fruit to keep your palate wanting more. It’s one to drink now or put away, if you can resist the temptation.
Chateau Haut-Bailly Cabernet Sauvignon blend, 2015, Pessac–Léognan, $220
A noble beauty from the famous Bordeaux region to immerse yourself in with someone who will appreciate it, this is what you call a ‘Bordeaux blend’: 60% cabernet sauvignon, 34% merlot, 3% cabernet franc and 3% petit verdot. Great value for what you’d typically expect to pay for a wine of this quality. Prepare yourself to tuck into a powerful and sophisticated wine, with fine tannins that will melt in your mouth and a palate rollercoaster of savoury, earthy, smoky notes and juicy but restrained black fruits. A true treat.
Casillero del Diablo Reserva Privada Cabernet Sauvignon, 2017, Central Valley, Chile, $26.99
This is one of the most popular wines to come out of the most significant wine-producing areas of South America. It’s easy to drink, won’t break the bank and means you get to try something from Chile, a place we Australians don’t get much access to in terms of wine. Casillero del Diablo means ‘the devil’s cellar’, a hot tidbit of info you can share with your guests as you pour it at your next barbecue.
Chateau du Tertre, 2015, Margaux, $89.99
This wine comes from a breathtaking chateau on the Left Bank of Bordeaux; established in 1143, it is one of the oldest properties in the area. In 2008 Chateau du Tertre began using biodynamic farming techniques with the intention of one day being fully biodynamic, and here we have a superb wine created amid that transition. The house recommends giving this wine 10 years to cellar, but it’s drinking beautifully now after an hour in the decanter: silky, velvety and luscious with black and red fruits. Some say 2015 is the best vintage they’ve produced, so get your hands on it quick smart.
A bourbon barrel cabernet sauvignon: this is indeed a first for me! The wine’s time in American bourbon and rum barrels help deliver a flavour bomb of toasted oak, praline, sweet vanilla and coffee – its intense flavour profile is not for the faint-hearted, but fascinating to try. Spirit barrel wines are among the fastest-growing segments in the US wine market, so we may be seeing more soon. Hand this to your bourbon-loving friends and see what they think.
Domaine Asmara Reserve Cabernet Sauvignon, 2018, Heathcote, $39.00
‘Asmara’ is the Indonesian word for love and passion. A humble and down-to-earth husband and wife team are behind this Domaine and you can taste the ‘Asmara’ in their carefully crafted drops. Victoria’s Heathcote is now known as red wine country, with rich red soil that retains water well. With immense power and intensity, in this wine you’ll get tasty hints of dark black fruits, leather and cedar. Try a semihard cheese, lavosh and quince paste with this.
Leeuwin Estate Art Series Cabernet Sauvignon, 2011, Margaret River, $69.99
These cheeky Leeuwin Estate wines always get me with their gorgeous Art Series labels, but that’s okay, because they do indeed produce some of the best wine out of Australia’s famed Margaret River. This wine displays some of my favourite characteristics: tobacco, black olive, leather and spice. It just sounds like a party I’d want to be invited to! Beyond that, lovely blackcurrant, bramble and cherries will top you off and have you begging for more. Hunt around and find yourself some venison to pair it with; make a night of this delicious wine.
Which is sweeter, merlot or cabernet sauvignon?
Two excellent friends, merlot and cabernet sauvignon are often blended to become a powerhouse. Expect merlot to deliver stand-out juicy, vibrant and approachable red fruits, making the wine seem sweeter. A cabernet sauvignon will have more muscular tannins and a robust structure, overpowering its black fruits.
What food pairs with cabernet sauvignon?
Bust out the lamb chops! Cabernet sauvignon was built for rich meats and game. Think slow roasts, fatty lamb, duck ragu; even charred veggies will work a treat.
Can you cook with cabernet sauvignon?
Cabernet sauvignon is the ultimate cooking wine. Make a red-wine pan sauce to accompany a juicy steak, braise some short ribs in an entire bottle, simmer a decadent bolognese, or even bake a chocolate and cabernet sauvignon Italian cake. Remember – a glass for the dish and a glass for you!
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