A fairly new comer to the wine making industry, Cabernet Sauvignon was created in the 17th century in south-western France as a result of crossing the Cabernet Franc and Sauvignon Blanc grapes. Cabernet Sauvignon is grown throughout the wider wine making regions, lending itself to wine makers because it is hardy and has a rather high yield. The grapes bud late meaning they avoid any chance of frost and have a consistent flavour and structure, this makes it perfect for the manufacturing of wine.
This young grape has fast become the worlds most popular wine grape finding a home in just about all the wine growing regions on the earth. Despite the fact that this grape can withstand most soil types and can be grown in most places, it still somehow retains its distinctive Cab Sav' (as it is fondly known) flavours and body. Though the most notable regions for this grape is Bordeaux, there has been a steady introduction of Cab Sav' wines from other regions, such as the Languedoc. Cabernet-Sauvignon produces that wine that lends itself well to dishes such as spiced red meat dishes and tomato sauce based dishes.