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Red wine

Cabernet Sauvignon

The most planted red grape on earth and the backbone of our red selection. Full-bodied, dark-fruited and built for steak night.

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100 wines in stock · $3.99 – $81.99

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Top critic scores in cabernet sauvignon

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What Cabernet Sauvignon tastes like

Blackcurrant, blackberry and black cherry lead, with cedar, tobacco and graphite behind them and vanilla or mocha where the wine has seen oak. Thick grape skins give Cabernet its deep color and firm tannin — that drying grip on the gums is the grape's signature and the reason it pairs so well with rich food.

Climate shapes the style. Warm California Cabernet is plush and ripe with softer tannin; cooler Bordeaux-style wines show more herb, earth and structure. Washington State and Chile sit between the two and are often the best values.

Choosing a Cabernet at our prices

Under $20, look for California appellation wines from large, consistent producers and for Washington or Chilean bottlings, which routinely outperform their price. Between $20 and $30 you move into Sonoma, Paso Robles and Napa-adjacent fruit with more depth. A verified critic score of 90 or more, shown on the product page when we have one, is a reliable shortcut.

Serve at 60–65°F and give a young bottle twenty minutes in a decanter. Pair with grilled steak, braised short ribs, lamb, burgers and aged cheddar.

Frequently asked questions

Is Cabernet Sauvignon dry?
Yes. Cabernet Sauvignon is a dry red wine; its firm tannin can even make it feel drier than most reds.
Is Cabernet Sauvignon sweet?
No. Ripe California Cabernet can taste fruity, but the sugar is fermented out and the wine is dry.
What food pairs with Cabernet Sauvignon?
Steak, lamb, braised beef, burgers, hard aged cheeses and mushroom dishes. The wine's tannin softens against protein and fat.
Cabernet Sauvignon or Merlot?
Cabernet is firmer, darker and more structured; Merlot is softer and plummier. Choose Cabernet for steak and for aging, Merlot for a smoother everyday glass.

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