Cabernet Sauvignon — From a 17th-Century Bordeaux Accident to Napa's 1976 Paris Triumph, and How to Pair It

Overview

Cabernet Sauvignon, born from a 17th-century Bordeaux vineyard accident and confirmed by 1996 DNA analysis, is explored from its Old World elegance to its New World power. The video details its characteristics, historical milestones like the 1976 Judgement of Paris, proper serving techniques, and ideal food pairings that complement its tannic structure.

In this video

• Cabernet Sauvignon originated from a chance crossing of Cabernet Franc and Sauvignon Blanc in a 17th-century Bordeaux vineyard.
• DNA analysis at UC Davis in 1996 confirmed the parentage of Cabernet Sauvignon.
• The small berries and thick skins of Cabernet Sauvignon give it deep color and powerful tannins, allowing for long aging.
• Young Cabernet Sauvignon often presents notes of cassis, graphite, and cedar, which evolve into leather and forest floor with age.
• Napa Valley Cabernet Sauvignon often features a riper, more generous fruit profile leaning towards blackberry jam, alongside classic cassis.
• In Bordeaux's Médoc, deep graves (gravel-over-clay soils) force vines to struggle, leading to concentrated grapes.
• The 1976 Judgement of Paris saw a 1973 Stag's Leap Wine Cellars Cabernet take first place over top Bordeaux wines, putting Napa Valley on the global wine map.
• Cabernet Sauvignon should be served in a large-bowled Bordeaux glass at 16 to 18 degrees Celsius, or 60 to 65 Fahrenheit.
• Young, powerful Cabernet Sauvignon benefits from decanting for one to two hours to soften tannins, while old vintages require gentle pouring at the table.
• Cabernet Sauvignon's tannic structure pairs ideally with fat and protein-rich foods like grilled ribeye, rack of lamb, or aged cheddar, and clashes with delicate fish, spicy heat, or sweet desserts.

Frequently asked questions

What are the origins of Cabernet Sauvignon?

Cabernet Sauvignon was created in the 17th century in a Bordeaux vineyard from a chance crossing of Cabernet Franc and Sauvignon Blanc, with its parentage confirmed by DNA analysis in 1996 at UC Davis.

How does Bordeaux Cabernet Sauvignon differ from Napa Valley Cabernet Sauvignon?

Bordeaux Cabernet, especially from the Médoc, is known for its profound elegance and concentration due to struggling vines in gravel-over-clay soils. Napa Valley Cabernet, from California sunshine, typically has a riper, more generous fruit profile leaning toward blackberry jam.

What happened at the 1976 Judgement of Paris?

At the 1976 Judgement of Paris, a blind tasting organized by Steven Spurrier, a 1973 Stag's Leap Wine Cellars Cabernet from Napa Valley won first place against top Bordeaux wines, establishing Napa's global reputation.

What is the ideal serving temperature for Cabernet Sauvignon?

Cabernet Sauvignon should be served at 16 to 18 degrees Celsius, which is 60 to 65 Fahrenheit, in a large-bowled Bordeaux glass to allow its complex aromatics to open.

What foods pair well with Cabernet Sauvignon, and what should be avoided?

Its tannic structure pairs perfectly with fatty and protein-rich foods like grilled ribeye, slow-smoked brisket, rack of lamb, or aged cheeses such as aged cheddar or Manchego. One should avoid delicate fish, spicy dishes, and sweet desserts, as they clash with the wine's characteristics.