Cabernet Sauvignon, arguably the world's most famous grape.  Cabernet Sauvignon is grown just about everywhere there are vineyards. 

From it's power base in Bordeaux, where it is almost always blended, it has been snapped up by other regions in France, and across much of the vinous globe.  Some blend it with their own native varieties, others bottle it on it's own.

Even with other grapes mixed in, and it's soil and climate, Cabernet Sauvignon, with its powerful black currant aroma, still manages to retain it's character.  There are many variation: Australia and New Zealand place more emphasis on soft, vanilla-laced fruit in their cabernets, Chile, meanwhile goes for a juicy plum and black currants and California has developed a monster style all it's own.

Here is a recipe I love to pair with a big juicy Cab:

Grilled Cheese with Fresh cherries

Pre heat grill, coarsely chop about 2 cups of pitted cherries with 1.5 tsps od sugar, .25 tsps of salt and leaves of one fresh stem of thyme. 

Make bruschetta by thinly slicing baugette and brushing with olive oil and grilling each side.  While grilling the bread place the wheel of Cambert (yummmm my favorite) on the grill and grill each side for about 5 minutes.  Place cherry compote over the grilled cheese and serve with the bruscehtta.

Enjoy.