Arguably the greatest of dark-skinned grapes, the Cabernet Sauvignon is grown in all but the coolest of wine growing countries. It has a distict blue skin which contributes a heavy pigment to the wine, and a relatively large pip that contributes high tannins. These tannins allow it to take well to oak, and also help to preserve the wine and contribute to its great longevity. Perhaps the grape's greatest attribute is its ability to produce distinctly Cabernet-esque wines, no matter where it is grown. Aromas of violets and cedar, and flavors of chocolate, black currants and mint are common.
Bordeaux is the home of Cabernet Sauvignon. The great wines of the Medoc and Graves are primarily Cabernet although blends with Merlot or Cabernet Franc are the norm. Other good examples come from Spain (Priorat), Italy (the supertuscans of Tuscany), eastern Europe, Australia (Coonawarra), South America, South Africa and North America. It now dominates the Napa and Sonoma Valleys of California, both as a blend and also as 100% Cabernet, and grows well in both Washington and New York states.