Bordeaux is the birthplace of one of the oldest and most famous red grape varieties in the world: Cabernet Sauvignon. A child of Cabernet Franc and Sauvignon Blanc, the variety definitely inherits the best qualities from both: character, complexity, and longevity.

Created in the 17th century, Cabernet Sauvignon is currently one of the most widespread varieties globally. In Bulgaria, it is the second most planted after Merlot. Besides France and Bulgaria, it is widely grown in Chile, the USA, and Australia, and recently increasingly in South Africa, New Zealand, and Argentina.

Cabernet Sauvignon is an adaptable variety that can grow almost anywhere with suitable conditions for winemaking, even in some desert areas! The style of the wine is recognizable, even by the most inexperienced wine tasters: strong aromas of blackcurrant, a structured body, high acidity, intense tannins, and great aging potential. These qualities often make it an attractive partner for other red varieties like Merlot and Cabernet Franc, as it complements their characteristics well.

In terms of aromas, besides the mentioned blackcurrant, Cabernet Sauvignon inherits intense herbaceous green aromas from Cabernet Franc, but also black blueberry, mint, eucalyptus, cedar, and black olive. When aged in oak barrels, multi-layered secondary aromas such as tobacco, coffee, musk, and even hints of tomato leaves are distinguished. Cabernet Sauvignon is one of the varieties with the greatest aging potential; it is often a shame to open a bottle before the wine is about 10 years old.

Its longevity is what also makes it one of the most expensive wines in the world. Excellent examples come from both France and the New World. One of the global wine events was marked precisely by this variety: at the 1976 blind tasting – the “Judgment of Paris” – a Californian Cabernet triumphed among world-renowned French producers.

Another wonderful quality of Cabernet Sauvignon is its stable and elegant tannic structure, which makes it one of the best partners for lamb and beef, various burgers, and ribs. This combination is successful due to the neutralization of intense tannins by the fats and proteins in the food. Besides this, however, you can also experiment with variations of pasta with ricotta, dishes with figs and walnuts, as well as mature cheeses.