It is a popular red wine that is now grown all over the world. It is believed to be a cross between Cabernet Franc and Sauvignon Blanc and may have originated in France. It is considered to be relatively adaptable to most soil, with a hardy vine and resistant to common insects and rot disease that usually attack grape vines.

Cabernet Sauvignon is described as a full-bodied wine with high tannin and acidity. The location of where the grapes are grown will influence its flavor. For example, in colder weather the flavor is described as a combination of black currant and green bell pepper. During the aging process it may add a mint and cedar taste. In moderate climates, the black currant flavor may be enhanced with black cherry or black olive flavor. In hot climates, the wine tends to be sweeter with a stewed black currants flavor.

Cabernet Sauvignon pairs well with Chedder, Mozzarella and Brie cheese. Its strong bold taste compliments red fatty meats such as lamb, steak and cream -based sauces. Protein and fat tend to decrease the effects of tannin on the palate.