Cabernet Sauvignon vs Zinfandel

Cabernet Sauvignon is more tannic and fuller.

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

Zinfandel

Red · Uncertain, most likely Montenegro

jammy, spicy, high alcohol

Bone dry
Sweetness: Bone dry; Very full
Body: Full; Very high
Tannin: Medium; High
Acidity: Medium; 13.5 to 15%
Alcohol: 14 to 16%; 16 to 18 °C
Serve at: 16 to 18 °C; Bordeaux, Tuscany, Napa Valley, Paso Robles AVA
Regions: California, Apulia, Dalmatia, Skadar Lake Basin

Only Cabernet Sauvignon

Steak
Lamb
Mushrooms and truffle

Both pair with

Hard and aged cheese

Only Zinfandel

Barbecue and smoked meat
Pizza
Chili and spiced beans

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 Zinfandel pages.