Cabernet sauvignon: The king of grapes

Is It Corked?
This doesn't mean bits of cork floating in your wine. "Corked" or "corky" wine smells like wet cardboard or mouldy basement. The odour is usually caused by the compound trichloroanisole, which forms when microorganisms in real corks – not screw caps or plastic corks – combine with chemicals such as chlorine (used for sterilization).

Non-airtight seals and mould can also be culprits. The bottom line: Return it. A corked wine, though unpleasant, is not harmful or necessarily poorly made – it's usually just an isolated bottle.

Cabernet sauvignon profile
Colour: Deep purple
Alcohol: Medium to high
Acidity: Quite high
Aroma profile: Strong and distinct; the smell of new oak is often present among the aromas of cedar, mint and vanilla
Styles: Cabs can be light, brisk and peppery; rich, elegant and tannic; or dense, ripe and powerful

Cooler-climate cabernets
From: Canada, eastern Europe, France, New Zealand
Flavours: Red berry, raw black currant, mint, eucalyptus, green pepper, green olive and herbs

Warmer-climate cabernets
From: Argentina, Australia, California, Chile, South Africa
Flavours: Ripe and cooked black currant, licorice and blackberry

How to serve
Stemware: Large, slightly curved glasses – not bowl-style red wine glasses
Temperature: 53°F to 61°F (12°C to 16°C)

Best enjoyed: With food, particularly cooler-climate styles. Save these big reds for dinner. Open at least a half-hour before serving and consider decanting if tight or one-dimensional.

Food pairings: Red meat (beef, lamb and some game) and hard cheeses. Fuller, riper styles can handle richer flavours and sauces; more-restrained blends are better with simply prepared roasts.

Avoid: Spicy foods; goat cheese; soft-ripened cheeses, such as Brie; and triple-crème cheeses – high tannins make them taste metallic or bitter.