Often called the king of red grapes, Cabernet Sauvignon has traveled far beyond its origins in France’s Bordeaux—it’s now widely planted in almost every wine-producing country. Planted in cold climates, Cabernet makes firm, tannic wines that recall red currants with a touch of tobacco or green bell pepper, and in warmer climates it makes softer wines with flavors like ripe black currants or black cherries. It almost always has substantial tannins, which help great Cabernets age for many years. The classic pairing with Cabernet is lamb, but it goes well with almost any meat— beef, pork, venison, even rabbit.
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F&W Wine Guide 2013 spotlights 500 of the world's top producers.
It's perfect for anyone who needs help navigating a wine store anywhere in the country, says Gary Vaynerchuk.