Cabernet Sauvignon is one of the most popular kosher red wines. This guide covers what it tastes like and when to choose it.
Quick Snapshot
| Body | Full-bodied |
| Sweetness | Dry |
| Common flavors | Blackcurrant, plum, black cherry, cedar, tobacco |
| Pairs well with | Steak, brisket, lamb, aged hard cheeses |
What It Tastes Like
Cabernet Sauvignon is bold, structured, and built for big meals. It is full-bodied and completely dry, with high tannins (tannins are the dry, slightly grippy sensation you feel in your mouth after a sip). You can expect flavors of blackcurrant, plum, black cherry, cedar, and tobacco, with a rich, long finish. This is a wine with real presence on the palate.
Best Food Pairings
- Steak and brisket: The classic pairing. The bold tannins cut through the richness of the meat beautifully.
- Lamb and roasted meats: The bold flavor stands up to strong seasoning and hearty cuts.
- Aged hard cheeses: The structure of the wine complements firm, salty cheeses without either overpowering the other.
For a full kosher wine pairing guide, see Best Kosher Wines for Dinner, Paired by Food.
When to Choose It
- Shabbat dinner or Yom Tov with a meat-heavy menu
- Cold weather meals where you want something warming and full-flavored
- Formal occasions where a bold, classic red is appropriate
- Guests who enjoy bold, structured wine
A Good Bottle to Start With
Look for a medium-priced Cabernet Sauvignon from Israel or California. Most bottles are most approachable at 2 to 4 years old. It is one of the safest choices for a Shabbat table when red meat is on the menu.
Not sure which wine to choose?
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