Cabernet Sauvignon vs Fetească neagră

Cabernet Sauvignon is fuller and more tannic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Cabernet Sauvignon

Red · France, Georgia, Italy

full, firm, blackcurrant and cedar

Fetească neagră

Red · Moldavia Region - both Moldova and Romania

dark, spicy, dried plum, firm

Bone dry
Sweetness: Bone dry; Very full
Body: Full; Very high
Tannin: High; High
Acidity: High; 13.5 to 15%
Alcohol: 13 to 14.5%; 16 to 18 °C
Serve at: 15 to 17 °C; Bordeaux, Tuscany, Napa Valley, Paso Robles AVA
Regions: Moldavia, Muntenia, Oltenia, Northern Dobruja

Only Cabernet Sauvignon

Steak
Mushrooms and truffle

Both pair with

Lamb
Hard and aged cheese

Only Fetească neagră

Stews and braises
Sausages

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Cabernet Sauvignon and Fetească neagră pages.