In the winery, Cabernet plays well with other varieties. Merlot and Cabernet Franc are frequent companions, sometimes with Petit Verdot joining along. On the U.S. Central Coast, in Australia and in Provence, Syrah is often at its side. In Argentina, there’s Malbec; in Chile, there’s Carmenère; in Tuscany, there’s Sangiovese; and in Spain, there’s Tempranillo. Why, there’s a grape in every port! Cabernet is malleable with regard to oak aging, too, and works equally well with French and American oak. It’s even easy-going with vinification techniques, having taken on carbonic maceration (for quaffer-style wines) with aplomb in Bordeaux and beyond.
The Dirt on (and Under) Cabernet Sauvignon
The who, what, why, where, when and how of this mighty black grape