Flavor and Aroma Grapes from warmer climatic regions tend to yield more acidity with fruity-heavy notes – plums, black cherry, and blackberries. Cabernet Sauvignon's unifying flavor is blackcurrant notes, also with green bell pepper, and cedar. All in all, it's a full-bodied wine.

The resulting wine is usually deep red in color, full-bodied, with notable tannins and plenty of dark berry fruit on the nose and palate. Typically, Cabernet Sauvignon has aromas of black currant and black cherry, minor notes of green bell pepper, and spice notes of vanilla and clove from aging in oak barrels.

An increasing number of modern styles are ripe and sweet, rich and velvety, with discernable residual sugar. There aren't any telltale herbaceous aromas. The acidity and tannin (components in wine that contribute to the drying sensation on your tongue) have been reduced to make a more generous and opulent style.