Additionally, since the 1960’s, Cabernet Sauvignon has been the most common varietal term for red wines due to it’s wide appeal and critical acclaim. Because it is so widely in demand in many wine circles, Cabernet Sauvignon becomes easily subjected to inflation-related cost increases as demand from wealthy wine-lovers drives prices upward. On the other hand, Cabernet Sauvignon’s parent grape Cabernet Franc is less popular because it is a less desirable grape than its grape offspring. However, it is quite often used as a blending element in mixed varietal wines, particularly with Merlot. A general tip for most novice wine consumers is that most bottled wines labeled Cabernet belong to the Cabernet Sauvignon family of grapes, rather than the Cabernet Franc.

Cabernet Sauvignon grapes thrive best in regions with long growing seasons due to a warm climate and reaches maturity quite late in the season. It also grows well in slightly arid areas with well-drained soil. These elements will allow the Cabernet Sauvignon grapes to mature with a fruity taste, rather than the more herbal flavor that arises from the grape’s exposure to increased moisture and excessive soil-based nutrients during the growing process. The grapes themselves are comparatively small with a tough outer skin that protects the grapes from many elements. They are considerably resistant to disease and can be viewed as a fairly hardy grape varietal.

Cabernet Sauvignon is also one of the best aged wines. It is traditionally aged in small oak barrels for up to eighteen months before bottling. This aging period allows the wine to develop a greater complexity and depth of the flavors it encompasses. Some of the flavors which are most often attributed to Cabernet Sauvignon are: dark cherry, black currant, olive, pepper, cedar, and tobacco. Cabernet Sauvignon’s can also sometimes have spicy or earthy taste profiles as well.