Cabernet Sauvignon is known for its dark color, full body and an alcohol content that is over 13.5%, with most Cabernet Sauvignons, especially those from places such as California, Australia and Chile, being more like 14.5% and sometimes even going over 15%. The wine is dry (not sweet) and has a healthy level of tannin, which is why your mouth dries out when you sip it. Many people who drink Cabernet Sauvignon say they always pick up a taste of green pepper in the wine, along with tobacco, cassis, and dark fruits such as cherries, along with a hint of vanilla that comes from the wine aging in the oak.
Cabernet Sauvignon is a wine that needs to be drunk with food, given its acidity, tannins and alcohol. We don’t think there is a hard and fast rule for drinking wine with food, you drink wine you like with food you like to eat, but Cabernet Sauvignon is definitely a wine that does better with food than without food, as by itself, it can be overwhelming.