“WHAT IS…?” SERIES
Episode 02: “What is Cabernet Sauvignon?”

Date: September 23, 2026

Hosts: Gavin Jones with Chris Page Recorded at: Winexel HQ, Hong Kong

1. WHAT IT IS The king of black grapes – the world’s most planted. Thick skins, small berries, deep colour, hardy in the vineyard. Born in Bordeaux, a natural cross of Cabernet Franc and Sauvignon Blanc. Now grown almost everywhere.

2. HOW IT TASTES Blackcurrant and black cherry, front and centre. A green-pepper, herbal edge; often a hint of mint. Oak brings toast, spice, vanilla – and that famous “pencil lead” or cedar note. Cool climates: fresher, brighter. Warm climates: riper, jammier. With age: leather and dried fruit.

3. THE WINEMAKER’S HAND Climate calls the shots. Cool regions struggle to ripen – hard, bitter tannins – so winemakers blend in Merlot or others to soften, Bordeaux-style. Warm regions like Napa ripen fully: often 100% Cabernet. Big flavour that takes oak in its stride.

4. WHERE IT GROWS – AND WHAT TO BUY

5. A BIT OF HISTORY The Judgment of Paris, 1976 – fifty years ago this year. British merchant Steven Spurrier put top French wines, blind, against California upstarts. Napa won both colours. Stag’s Leap Wine Cellars Cabernet Sauvignon 1973 beat Château Mouton Rothschild – and the wine world woke up. Retold, with a wink, in the film Bottle Shock.

6. OUR RECOMMENDED PAIRING

7. SAY IT RIGHT Cabernet Sauvignon = “cab-er-NAY so-vin-YOHN.” The “t” in Cabernet stays silent.

8. IN A WORD Icon. The world’s benchmark red – powerful, structured, ageless. Made at every price, found in almost every market.
Entry level – Chile’s Central Valley, Pays d’Oc France, South Australia, California’s Central Coast. Inexpensive, easy, a good first taste.
Step up – Margaret River, Coonawarra (that signature eucalyptus note), Stellenbosch. Real quality for the money.
Top tier – great Bordeaux from appellations such as Pauillac and Margaux, and the finest Napa. Superb, priced to match.
Good value tip – affordable Bordeaux (Supérieur, Cru Bourgeois): often Cabernet-dominant, a great window on the grape.
A juicy ribeye – tannins slice through the fat.
Lamb, game, hearty stews – anything with savoury depth.
Mushroom risotto – the vegetarian pick (and great alongside the steak).