An accidental cross-breeding between two grape varieties in southwestern France in the 17th century led to the birth of this popular grape type known as cabernet sauvignon. These wines have a deep color, a stable tannin structure and moderate acidity. The healthy tannin level in this red wine means it evolves to obtain a full-bodied, rich flavor when aged in oak barrels. Cabernet sauvignon is ideal for drinking with food, as it may feel sharper if you choose to sip it by itself. Winemakers blend this grape type with other grapes, such as merlot, to make world-famous wines like the Bordeaux blend.

Cabernet sauvignon is a dark red wine with a full body and alcohol content over 13.5%, with certain varietals featuring alcohol content over 15%. Wine connoisseurs can discern the taste of green peppers in this wine, along with dark spices and fruits such as cherries. There's a slight note of vanilla stemming from the process of aging this dark fruit wine in oak casks. The soil the grape is grown in will also change the flavor profile. For example, a cab from Napa Valley will taste more of blackberry than a cab from a vineyard in Australia.

This full-bodied red wine is a great accompaniment to different types of foods. Its deep flavor complements rich, meaty dishes, including fillet steak with foie gras and truffles or beef wellington with roasted veggies. The proteins break down the tannins in this wine, while the acidity of the wine cuts through the fatty richness, balancing the palate. Pepper-based sauces and boldly flavored dishes elevate the spicy notes of this wine.

To serve younger cabernet sauvignon wines that are between 1 and 4 years old, allow them to aerate before drinking, and let them sit for 15 to 30 minutes after pouring into a glass. This releases the aromas from the wine and improves its flavor and texture. For an aged variety, there's no need to aerate the wine for long, as the aging process already lends it a refined flavor.

Enjoy this rich and flavorful wine with your favorite dishes and see which pairing ends up your favorite. Shop Driz, or see if we've made it to your city. Click these links to search for Drizly in your city, and look for liquor stores on Drizly near you.

The term 'blend' refers to wines made from more than one grape varietal. Winemakers blend to give a unique and complex aromas, flavor and color to wine. When cabernet sauvignon grapes are blended, they provide a bigger body and more herbal character. A famous cabernet sauvignon blend is the Bordeaux blend, made with cabernet and merlot grapes.

Bordeaux, France, California, Australia and Chile are some of the top growing regions for this grape.

Go for richly flavored foods like grilled meats to match the high tannin content of a cab sav.

The answer to this question is fully based on your tastebuds - so give it a try and see! Try cabernet sauvignons from different regions to see if you like one region better than the other. Here's a short breakdown of flavor profile by region:

• California: Blackberry, tobacco, black currant
• France: Black currant, Anise, plum
• Australia: Plum, chocolate
• Chile: Blackberry, black cherry, figs

Ideally full bodied wines (like cabernet sauvignon and malbec) are served between 60 and 65 degrees. When serving lighter reds (think: pinot noir, gamay, grenache,) serve similar to how you would full bodied white wines - around 55 degrees. For how to serve wines from merlot to sauvignon blanc, check out our proper serving temperature for wine guide.