With its immense depth, full body and capacity to age, Cabernet Sauvignon has long been called the \u201cKing of Grapes.\u201d And, like many rulers throughout the course of time, Cab has certainly had its share of partners.\r\n\r\nMerlot may be its most known companion, thanks to the grapes\u2019 iconic relationship in the red wines of Bordeaux, but read on to learn about the other grapes with which Cabernet blends well.\r\nCabernet / Syrah\r\nIn the 1960s, the combination of Cabernet Sauvignon and Syrah, or Shiraz, is what catapulted Penfolds from obscure Australian producer to global icon, both with its Grange bottling, which incorporates just a small percentage of Cabernet, and Bin 389, a near-50-50 blend.\r\n\r\nThe combo is increasingly common in California, where winemakers like Scott Shirley of Justin Vineyards & Winery in Paso Robles use Cab to add \u201ca bit of structure, ageability and length on the finish,\u201d to balance Syrah\u2019s \u201crich texture, soft tannins, and big, bold fruit up front,\u201d he says. When done right, Cab-Syrah blends are plush in mouthfeel yet firm in structure, with savory and ripe flavors that dance in unison. \u2014Matt Kettmann\r\nCabernet / Malbec\r\nMalbec is a Bordeaux grape, so this duo has a long history together. It\u2019s rare, however, to see a wine from France made with just the two. Usually, there\u2019s at least one other. It\u2019s in Malbec\u2019s adopted home of Argentina that you\u2019ll most often find them spending time alone together. There, Cabernet Sauvignon is usually used in a smaller proportion to add texture and body to fruit-forward Malbec, resulting in rich wines with dense tannins. The duo also shows up occasionally in California and Washington, although most often in Bordeaux-style blends with other grapes. \u2014Layla Schlack\r\n\r\n\r\nCabernet / Sangiovese\r\nIn this pairing, the dark fruits and tannic structure of Cab support the bright red fruits and acidity of Sangiovese. The combo is synonymous with Italy\u2019s Toscana Indicazione Geografica Tipica (IGT), where it\u2019s been produced since the 1960s. Its popularity was the driving force behind the creation of the IGT denomination as well as the Bolgheri Denominazione di Origine Controllata (DOC). The great majority of these blends are still produced in Tuscany at a wide range of price points and quality levels. However, the blend can also be found in California, in the handful of regions where Sangiovese has a foothold. \u2014L.S.\r\nCabernet / Cabernet Franc\r\nWidely known for their three-part harmony with Merlot in the red wines of Bordeaux, Cabernet Sauvignon and Cabernet Franc are also good as a duet. So good, in fact, that the two have taken their act on the road to tour other parts of France, as well as Chile, Italy (most notably under the IGT Toscana designation) and California\u2019s Napa Valley, where it\u2019s relatively typical to find a small percentage of one thrown in to balance the other. Generally, Cab Franc brings finesse, lift and a touch of herbaceousness to the partnership, while Cab Sauv is all about the base: structure, caliber, color and aromatic complexity. \u2014Sarah E. Daniels\r\nCabernet / Cinsault\r\nWith typically high yields, low tannin levels and generous acidity, Cinsault (or Cinsaut) is one of the wine world\u2019s favorite grape varieties to blend. Yet, its success with Cab remains largely limited to South Africa and Lebanon.\r\n\r\nIn South Africa, Cab was one of the grapes to usurp Cinsault\u2019s position as a leading variety in the 1960s and \u201970s. But it didn\u2019t do so overnight: When it first gained popularity, Cab was in short supply as vineyards were still developing. Provisions were implemented to allow wine to contain up to 75% Cinsault and still be labeled as Cab Sauvignon until the middle or later half of the 1970s. In Lebanon, the combination is increasingly popular among many producers, including perhaps the country\u2019s most internationally famous winery, Ch\u00e2teau Musar. \u2014S.D.