Cabernet Sauvignon is the classic “structured red” reference: dark fruit framed by tannin, with a finish that often turns savory—cedar, tobacco, graphite—especially when oak and age are involved. It’s one of the easiest wines to pair well because it likes fat and protein, and it’s one of the easiest to mis-serve because too-warm makes alcohol feel loud and tannin feel harsh.
At a glance
- What it feels like: drying grip (tannin), firm shape, long finish
- What it tastes like: blackcurrant/black cherry, cocoa, cedar, sometimes mint
- Where it shines: with fatty, savory food; in blends; with time in bottle
Why it pairs so well with steak
Tannin binds with protein and fat, which softens the perception of dryness. That’s why Cabernet can feel stern on its own and suddenly become silky next to ribeye. If a Cabernet tastes “too tannic,” your fix is often dinner.
Serving guidance
Serve slightly cool (not room-temp warm), and consider a decant for young, tightly wound bottles. Oxygen can turn “grippy and closed” into “perfumed and coherent” in under an hour.
Quick pairing wins
- Best: grilled steak, lamb, hard aged cheeses, roasted mushrooms
- Good: burgers, tomato braises, peppery sauces
- Hard mode: spicy heat (tannin + chili can feel abrasive); very delicate fish
