They are the two most famous red grapes in the world, they often share a bottle, and they sit side by side on every wine shelf in the country. One is Cabernet Sauvignon. The other is Merlot. Yet they give you two quite different glasses of wine, and knowing which is which makes choosing far easier.
This is one of the questions we hear most often in the tasting room at Boschkloof Wine Farm on Polkadraai Road. The short version is that Cabernet is the bold, structured one and Merlot is the soft, easy one, but there is a lot more worth knowing before you choose.
By the end of this guide you will know how each red tastes, which is bolder, which is smoother, what food suits each, and why the two are so often blended together.
TL;DR
- Cabernet Sauvignon is bold and firm, with grippy tannins and dark flavours like blackcurrant, cedar, and tobacco. It suits rich, fatty food and ages well.
- Merlot is softer and rounder, with plummy fruit and gentle tannins. It is easier to drink young and on its own.
- Both are dry. Merlot only seems “sweeter” because its ripe, plummy fruit and soft tannins feel smoother, not because it has more sugar.
- Pick Cabernet for steak and strong cheese. Pick Merlot for lighter meats, tomato-based dishes, or easy sipping.
- The two are often blended because Cabernet brings structure and Merlot brings flesh, which is the classic Bordeaux style.
The quick answer
Reach for Cabernet Sauvignon when the food is rich and the occasion calls for a serious red. Think a rib-eye on the braai, lamb, or a mature cheddar. Cabernet has firm tannins and real backbone, so it stands up to fat and salt and feels at home with a proper meal.
Reach for Merlot when you want something softer and more approachable. Think roast chicken, pork, pasta with a tomato sauce, or simply a glass on its own.
Merlot is gentler on the palate, with rounder fruit and less grip, which makes it the friendlier of the two for casual drinking.
If you are buying for a crowd and do not know everyone’s taste, Merlot is the safer pour. It tends to please more people because it asks less of the drinker.
Where each grape comes from
Both grapes call Bordeaux home, which is exactly why they end up in the same bottle so often.
- Cabernet Sauvignon is the king of the Left Bank of Bordeaux, around the Médoc. It is a small, thick-skinned grape that ripens late and gives deep colour, high tannin, and firm structure. It travels well too, and today it is grown almost everywhere, from Stellenbosch to Napa to Australia.
- Merlot is the star of the Right Bank, around Saint-Émilion and Pomerol. It is larger, thinner-skinned, and ripens earlier, which gives softer tannins and rounder, riper fruit. It is the most planted grape in Bordeaux, precisely because it is so reliable and easy to enjoy.
In South Africa, both do well in the warmer red-wine wards. Stellenbosch is the heartland, and Cabernet in particular has a long, proud history on its granite and decomposed-granite slopes.
According to Wines of South Africa, Cabernet Sauvignon is the country’s most planted red grape, while Merlot is also widely grown and is often planted alongside it for blending.
How each one actually tastes
The fastest way to tell them apart is to notice the weight and the grip, not just the fruit. Side by side at our table, the difference is immediate. The Cabernet grips, the Merlot glides.
Cabernet Sauvignon tasting notes:
- Blackcurrant, blackberry, and dark plum
- Cedar, pencil shavings, tobacco, and a leafy or minty edge
- Firm, mouth-drying tannins that grip the gums
- Full body with a long, structured finish
- Often a savoury, almost dusty character from oak ageing
Merlot tasting notes:
- Ripe plum, black cherry, and red berries
- Chocolate, vanilla, and a soft herbal note
- Smooth, supple tannins that feel rounded rather than grippy
- Medium to full body with a softer, gentler finish
- Generally more fruit-forward and less savoury than Cabernet
A simple test helps. Take a sip and notice what your mouth does afterwards. If it dries out and puckers, that firm grip is Cabernet. If it feels smooth and rounded, that softness is Merlot.
Merlot picked up an unfair reputation years ago as a soft, dull wine. Do not believe it. A well-made Merlot is plush, perfumed, and deeply satisfying, which is exactly why it remains one of the most planted grapes on earth.
Which is sweeter, and which is bolder?
This is the most common point of confusion, so it is worth clearing up. Both Cabernet Sauvignon and Merlot are made as dry wines. Neither has meaningful sugar in the glass.
Merlot often gets called “sweeter,” but that is the ripe, plummy fruit and the soft tannins talking, not actual sugar. Because Merlot is rounder and gentler, it reads as sweeter and smoother.
Cabernet, with its firm tannins and savoury edge, tastes drier and more serious even though the sugar level is just as low.
So if you want the bolder, firmer, more structured red, choose Cabernet Sauvignon. If you want the softer, rounder, more approachable one, choose Merlot.
If you are genuinely after a sweet red, neither is the right grape, and you would be better off looking at an off-dry or fortified style instead. For another red-on-red comparison, our guide to Pinotage and Merlot is a useful next read.
A quick comparison table
Here is the difference between Cabernet Sauvignon and Merlot at a glance. You will sometimes see it written as Merlot vs Cabernet Sauvignon, but the comparison is the same either way.
| Cabernet Sauvignon | Merlot | |
|---|---|---|
| Body | Full, structured | Medium to full, rounder |
| Tannins | High, firm, grippy | Soft, supple |
| Fruit profile | Blackcurrant, blackberry, cedar, tobacco | Plum, black cherry, chocolate |
| Sweetness | Dry, savoury | Dry, but feels softer and riper |
| Ageing | Excellent, built for the cellar | Good, but lovely young |
| Best serving temp | 16 to 18°C | 15 to 17°C |
| Pairs well with | Steak, lamb, mature cheese | Roast chicken, pork, tomato-based dishes |
What food each one wants
The simplest rule for red wine is to match the grip of the wine to the richness of the food.
Choose Cabernet Sauvignon for:
- Rib-eye, sirloin, and steak off the braai
- Roast lamb and lamb chops
- Venison and other game
- Mature cheddar and hard, salty cheeses
- Slow-cooked beef short rib or oxtail
- Burgers with plenty of fat
Choose Merlot for:
- Roast chicken and turkey
- Pork loin, gammon, and sausages
- Pasta with tomato or bolognese sauce
- Mushroom dishes and lighter stews
- Pizza and easy weeknight food
- Softer cheeses such as Gouda
The reason Cabernet loves red meat is its tannin. The protein and fat in a steak soften those firm tannins and make the wine taste smoother.
Merlot, with its gentler grip, does not need that fat to show well, which is why it works with lighter dishes and on its own.
Cooking with wine follows the same logic. Merlot melts beautifully into a stew or a bolognese, while Cabernet suits rich beef dishes as long as you do not reduce it so far that the tannins turn bitter.
If you want to go deeper, our beginner’s guide to wine pairing covers the basics for South African tables.
Why Cabernet and Merlot are blended together
If you have ever seen a bottle labelled “Cabernet Sauvignon Merlot,” you have met the most famous partnership in wine. This is the classic Bordeaux blend, and the logic behind it is simple.
Cabernet brings structure, dark fruit, firm tannins, and the ability to age. Merlot brings flesh, soft fruit, and roundness that fills in the gaps.
Together they make a wine that is more complete than either grape on its own, with both backbone and generosity. It is a true case of the whole being greater than the sum of its parts.
Many Stellenbosch estates make a Bordeaux-style red for exactly this reason, and ours is part of our red family cellar. If you enjoy both grapes, a blend is often the happiest middle ground.
How to choose on the shelf
A few quick rules help when you are weighing up two unfamiliar labels.
For Cabernet Sauvignon, look for:
- A producer from a warm red-wine ward such as Stellenbosch, Paarl, or Simonsberg
- A vintage with a few years of age, since Cabernet softens and improves in bottle
- Terms like “barrel-aged” or “wooded,” which suit this structured grape
For Merlot, look for:
- A more recent vintage, since Merlot is lovely while its fruit is fresh
- A producer from Stellenbosch or another established red region
- A wine you can open and enjoy now, without needing to cellar it
One last tip on value.
Because Merlot drinks so well young, you often get plenty of pleasure for your money without cellaring it at all. Cabernet rewards a little patience, so it can be worth buying a wine with some age or laying one down yourself.
Taste them side by side at the cellar
The fastest way to settle the Cabernet Sauvignon versus Merlot question for yourself is to pour them next to each other and feel the difference in grip and weight. Real people, real wine, real rewards, that is the whole idea behind an unhurried tasting at our table.
Our Stellenbosch Cabernet Sauvignon is grown on granite-rich soils on Polkadraai Road, from our family cellar to your table.
Book a tasting at the cellar, or shop our red wines online and try them at home over a lazy afternoon.
Frequently Asked Questions
Which is better, Cabernet Sauvignon or Merlot?
Neither is better. Cabernet is bold, firm, and built to age, which suits rich food and serious occasions. Merlot is soft, round, and easy to drink, which suits lighter meals and casual sipping. The best choice depends on the food and the mood.
Is Merlot sweeter than Cabernet Sauvignon?
Not in terms of sugar. Both are dry wines. Merlot tastes softer and rounder because of its ripe, plummy fruit and gentle tannins, which many people read as sweetness. Cabernet tastes drier and firmer because of its grippy tannins and savoury character.
Which is the smoother, easier red to drink?
Merlot is the smoother of the two. Its soft tannins and rounded fruit make it gentle on the palate and easy to enjoy on its own, which is why it is often recommended to people new to red wine. Cabernet is firmer and shows best with food.
Which is better for cooking, Cabernet Sauvignon or Merlot?
Merlot is usually the easier choice for cooking, since its soft, fruity character works well in stews, sauces, and braised dishes. Cabernet can work in rich beef dishes, but its firm tannins can turn bitter if reduced too far, so use it gently.
Do Cabernet and Merlot age the same way?
No. Cabernet Sauvignon, with its firm tannins and structure, is built to age and can improve for many years in the cellar. Merlot is softer and generally at its best within a few years of release, although premium examples can age well too.
Should I decant Cabernet Sauvignon or Merlot?
A young, firm Cabernet benefits most from decanting or simply being opened ahead of time, which softens its tannins and opens up the aromas. This is the idea behind giving a big red twenty minutes to breathe. Merlot is softer to begin with, so it needs less time, though a short rest never hurts.
So, Cabernet Sauvignon or Merlot?
Cabernet Sauvignon is your bold, structured red for steak, lamb, and wines you want to cellar, while Merlot is your softer, rounder red for lighter meals and easy drinking.
Both are dry, both shine in Stellenbosch, and the best way to find your favourite is to taste them together. Book a tasting or order a bottle of each and decide for yourself.