The cellar

Top-rated Cabernet Sauvignon

Every wine

The highest-rated Cabernet Sauvignon bottlings we have reviewed, one per producer.

5.0 Bordeaux Château Margaux Chateau Margaux 5.0 Valpolicella Giuseppe Quintarelli Alzero Giuseppe Quintarelli 5.0 Tuscany Sassicaia Tenuta San Guido 5.0 Ribera del Duero Vega Sicilia Unico Bodegas Vega Sicilia 5.0 Bordeaux Chateau Haut-Brion Chateau Haut-Brion 4.9 Bordeaux Chateau Figeac Chateau Figeac 4.9 Alto Adige Cor Roemigberg Cabernet Sauvignon Alois Lageder 4.9 Languedoc Cuvee Emile Peynaud Mas de Daumas Gassac

Region by region

Where Cabernet Sauvignon is made

29 regions, with their best Cabernet Sauvignon bottles and the estates that make them.

Wine and cheese

Cheese with Cabernet Sauvignon

Every cheese
Montasio Local tradition Wikipedia's article on Friulian cuisine lists Merlot, Refosco and Cabernet among the common reds drunk with frico, Montasio and aged latteria. Merlot's dark plum and firm, fine tannin frame the savoury, granular paste of a long-aged wheel. Colli Orientali Merlot, Friuli-Venezia Giulia: Ronco del Gnemiz Rosso del Gnemiz
Queso Castellano Our pick Five years or more in oak and bottle give these Tinto Fino reds mature complexity; a long-cured Castellano, sharper, saltier and more piquant with age, has the depth to match, and its fat carries the wine's grip. Ribera del Duero Gran Reserva and other Tinto Fino aged five years or more before release, Ribera del Duero: Vega Sicilia Unico · Vega Sicilia Unico Reserva Especial · Vina Pedrosa Gran Reserva
Monte Veronese Our pick Old d'allevo is the sharpest, most peppery Monte Veronese, a cheese for the end of a meal. Amarone, dry and full-bodied from dried grapes and long ageing, has the weight and alcohol to stand up to it. Serve a small piece. Amarone della Valpolicella, Valpolicella: Giuseppe Quintarelli Amarone della Valpolicella Classico
Queso Camerano Our pick Curado Camerano, ripened at least 75 days, is hard, with a brown-green mould rind and a salty, slightly bitter finish. A Tempranillo-led Reserva, aged a year or more in oak, brings fruit that softens the bitterness, while the cheese's salt tames the tannin. Rioja Reserva (Tempranillo-led), Rioja: Baron de Chirel Reserva
Queijo Serpa Velho Our pick Past 180 days Serpa Velho is hard, dry and slightly brittle, with an intense, lingering flavour. A full-bodied, deeply coloured red led by Alicante Bouschet has the weight to meet it, and the aged ewe's milk fat rounds the wine's tannin. Alicante Bouschet red, Alentejo: Quinta do Mouro Rótulo Dourado · Estremus · Conde d'Ervideira Reserva Tinto
Pecorino delle Balze Volterrane Our pick The stagionato and da asserbo are firm with a peppery finish. Bolgheri reds, built mainly on Bordeaux grapes, bring tannin and high acidity, enough structure for a wheel of 6 months or more. Bolgheri (Cabernet and Merlot blends), Tuscany: Sassicaia · Ornellaia · Guado al Tasso

Plan the trip

Taste Cabernet Sauvignon where it grows

Tastings and tours in the regions above, and somewhere to stay.

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