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Cabernet and Cabernet Sauvignon Wines, From the Vine to Your Table

Cabernet, and Cabernet Sauvignon draw their names from the variety of grapes used to produce the wine, a practice common in such countries as America, Australia, New Zealand, South America, South Africa and the Alsace region of France. Other wines may be named by region or country of origin, such as the California Chablis.

This rich, medium to full-bodied wine when titled cabernet sauvignon, is made purely from the grape of the same name, a sophisticated product of the Medoc region of France. The difference between Cabernet and Cabernet Sauvignon, is that the Cabernet is primarily the original grape, but has been blended with other varieties to produce subtle and enticing variations of the deep, berry flavor with its distinct hint of herbs.

While it is generally agreed that a cabernet or a cabernet sauvignon can be opened as early as two years after the making, a true wine connoisseur will opt for a vintage that has been gently aged for a much longer time, absorbing some of the flavor of the oak barrel.

If you have purchased a bottle of cabernet or cabernet sauvignon, and upon opening it, find crystals on the bottom of the cork, this is not a sign that the wine has turned. It's actually considered to be proof that the wine has purified, a process whereby potassium acid bonds with some of the by-products of winemaking, forming crystals. It is an aesthetic concern only, and you may wish to decant the bottle, before serving.

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