Cabernet Sauvignon
With the exception of Burgundy, there's hardly a wine region in the globe that has neither got Cabernet planted nor has had it planted in the past. Like Chardonnay, it's actually an incredibly adaptable grape. It won't always produce the best wine a region could, but it'll usually produce something decent and drinkable as long as it's been cared for correctly.
Previously, the best-known evocation of Cabernet was in the form of traditional claret from Bordeaux - and for decades the definition of a good claret was tannin, a bit more tannin, perhaps some acidity and a bit more tannin. Ageability was what they were after, not fruit.
The Australians took Cabernet and made its fruit shine forth, at a fraction of the price. Many of Bordeaux's winemakers have now followed suit, which means a good Cabernet, whether from the Old or New World, has proper pure, concentrated blackcurrant fruit flavours and lovely intense deep colouring and, depending on how much you've splashed out, a whole lot more besides. There's no doubt about it, Cabernet has a great ability to age if handled correctly. That means it should have a good tannic structure, a decent balance of acidity and lots of sweet, rich, luscious fruit flavours - all in perfect harmony. The problem with a lot of Cabernet from both Old and New Worlds is that it can be quite 'green', or 'leafy', which usually denotes that it's been picked and pressed too young.
Above all, though, Cabernet is a team player - at its best when mixed with a drop of Merlot, or Cabernet Franc, the two other main varieties traditionally grown in Bordeaux. This classic mix has also been exported globally, and, while you'll find some 'pure' Cabernet, the vast majority usually has these two characters as a 'support network'.
Pronunciation: Cab-er-nay so-veen-yohn.
Where do l find it? Almost everywhere, though Bordeaux still produces more Cabernet Sauvignon in the form of classic claret than any other region in the world.
What does it taste like? Blackcurrant, blackcurrant and more blackcurrant. With more complex versions you'll get some minty edges, a touch of smokiness, possibly hints of cedarwood (the stuff that cigars in tubes are wrapped in) and often a streak of dark chocolate.
Tell me something I didn't know: In the early seventeenth century it used to be called Vidure. Not exactly the sexiest name in the world.