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Cabernet Sauvignon can be served both before the meal and alongside dinner, and the ideal serving temperature is around 60 degrees Fahrenheit. Cabernet Sauvignon should be allowed to breathe for at least 30 minutes, though an hour is more ideal.

The robust, complex flavor of Cabernet Sauvignon can accent the deep umami flavor of beef and heavily-seasoned meats and vegetables perfectly. Typically, it’s best to avoid pairing Cabernet Sauvignon with a more delicate meal or dish, such as oily fish and lightly seasoned chicken dishes

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Cabernet Sauvignon originated in the early 1700's, from Gironde in southwest France. The basis of its name came by because it was often confused for Cabernet Franc and the comparisons of its leaves share with Sauvignon Blanc. Cabernet Sauvignon was the offspring of these two grapes as reflected a dark-berried variety from the propagation of white and red wine grapes. It is generally connected with two regions:Bordeaux in France and the Napa Valley of California warmer climates which allows Cabernet Sauvignon to thrives in. To know Cabernet Sauvignon is to know A “Noble” grape variety/wine. Insight to its capacity to add composition to blends lets one to know which qualities are deemed suitable for good quality, time-admirable, vino. While smelling Cabernet Sauvignon, you can notice slight smells of green peppercorn, dark chocolate and bell pepper (known as methoxypyrazine). The ideal place to store Cabernet Sauvignon is in a cool, dark space or temperature-controlled away from severe sunlight and humidity.