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Aster's avatar

What are your opinions on Cabernet wine?

Asked by Aster (18187points) March 8th, 2014

I have Facebook “friends” that are always raving about and drinking this stuff. Is it good? Dry? Sweet? Disgusting? Expensive?

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8 Answers

marinelife's avatar

A good cabernet sauvignon is very dry and excellent.

Coloma's avatar

Wine snobs are well…wine snobs. lol
I am not a fan of Cabernet or most red wines.
I did have an excellent Cab. at an obscure little winery in N.M. some years ago. Called “Black Beauty” it was a Cab. with chocolate undertones.

My personal red favs. are Merlot, Pino Noir and some Meritage wines. ( Blends of different reds. )
I’m a champagne girl and one of my local wineries makes an amazing raspberry champagne to die for.
It’s all personal preference, you need to experiment to find your favorite.

gailcalled's avatar

Cabernet is a grape varietal. There will be a wide range of prices.

Here’s some particularly lush wine-speak. I’ve lost the link but it doesn’t matter.

“The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential.

In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages.

In more moderate climates the blackcurrant notes are often seen with black cherry and black olives notes while in very hot climates the current flavors can veer towards the over-ripe and “jammy” side.

In parts of Australia, particularly the Coonawarra wine region of South Australia, Cabernet Sauvignon wines tend to have a characteristic eucalyptus or menthol notes.”

Buy a $10 bottle and taste some.Maybe you can catch the “green-pepper notes.”

zenvelo's avatar

Cabernets are strong tasting wines, usually with a lot of tannin. They match well with strong meat tasting meals, like steak or roast beef. They will overpower a delicate nuanced meal, such as a pasta dish with delicate spying or light mushrooms or fungus.

Cabernets are heady, the aroma can fill your nose and all of your sinuses. And they can have a strong “feel” in the mouth.

A good cabernet is almost a definition of dry, because they dry out the mouth as it is being swallowed.

gorillapaws's avatar

Cabs are big bold wines that tend to be paired with hearty red meats like steak. Good ones tend to be considered in the top tiers of wine.

Personally I find them too acidic, and prefer more mellow red wines like Merlots. Wine is all about what you enjoy, so try a wide variety and drink what you enjoy. If you happen to like a cheap wine, there’s nothing wrong with that. Enjoy it and flip off anyone who turns their nose up at you.

Have you ever been to a wine tasting? They are a lot of fun and are a great way to experience many different favors in a short period of time. Check with your local wine shop, many do tastings regularly. Don’t forget to bring friends.

dabbler's avatar

I like @gorillapaws‘s description.
They’re too acidic for my taste too.
Personally I don’t like straight cabs but like ‘em in blends. Especially with syrah.

Cruiser's avatar

Back when I did drink, I remember that there is no such thing as a good cheap Cab. Trader Joe’s made a good run at making a tasty wine called 3 Buck Chuck though only IMO people already hammered would consider that swill tasty.

A decent Cab will set you back $20—$30 per bottle and worth it if you really enjoy wine.

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