Cabernet Sauvignon is one of the world’s most widely planted red varietals and a longstanding favorite among Virginia vineyards and vintners. Cabernet Sauvignon yields a dry wine that can be light and approachable or, should the vintner desire, heavier and age-worthy. In general, most Virginia Cabs exhibit a bit more elegance and restraint than their California cousins. Complex flavors of dark fruits such as black currant, black cherry and blackberry complement tobacco, licorice and violet in the fruit, which can be joined by oaky hints of vanilla, smoke and leather. The bold tannins in many Cabernet Sauvignons make it a perfect pairing for higher-fat meats such as steak, and foods with umami flavors such as mushrooms, stroganoff or Gruyere cheese allow the grape’s berry flavors to shine.