8 Alternatives to California Cab

California Cabernet is iconic. Renowned and revered the world over, it is an essential part of any cellar.

This coveted status has sent the cost of land and grapes in the varietal’s adopted homeland of Napa, especially, to astronomical heights. And thoughtfully made bottles often reflect those sky-high prices.

But, if you’re looking to find your new favorite weeknight wine or expand your palate, there’s a wide breadth of regions and varietals across the globe that can offer similar fullness and flavors with less pressure on the bank account for a comparable level of quality.

For example, Touriga Nacional from Portugal, is similarly “bold, aromatic, and bursting with dark fruit and floral notes, offering a unique twist,” says Molly Austad, the wine director of Houston New American restaurants Bludorn, Navy Blue and Bar Bludorn (and a 2025 Wine Star Awards nominee).

“For something with a bit more elegance, Petit Verdot will sweep you off your feet with its deep color, intense flavors, and subtle spices,” she says. “Or, if you’re craving something a bit more adventurous, give Carmenère from Chile a whirl—it’s vibrant, velvety and oh-so-drinkable.”

Whether you want to save some cash or just try something different, we spoke to pros about their California Cab alternatives.

Aglianico

Jason Alexander, the wine director of Che Fico runs an Italian program, so he’s constantly searching for indigenous grapes that speak to the character of Cabernet Sauvignon while staying true to the historical grapes of the Italian peninsula. One of his top picks: the bold tannins, dark color and brooding intensity of Aglianico, specifically from Taurasi in Campania.

David Norris, the beverage director of the just-opened Fancypants in Nashville, co-signs Aglianico, specifically aged examples of the varietal. “Aglianico is widely admired for its complexity and parallel characteristics to Cabernet Sauvignon,” he says. “In fact, it’s often blended with Cabernet Sauvignon and Merlot to produce some of the region’s top-quality wines.”

“In its youth, Aglianico can be a little tight and restrained with very bold tannins, but because of its full-bodied nature and the inclusion of those tannins and acid, you can find some age-worthy examples sprinkled amongst some of the finest wine shops in the country,” Norris adds.

Montepulciano d’Abruzzo

“Montepulciano can sometimes get a bad rap from its large-scale production, but the Abruzzo region’s top winemakers—like Emidio Pepe, Amorotti and Valentini—produce rich, bold wines with tons of dark berry fruit and lush tannins,” says Alexander.

Across the board, the Italian region is now offering increasingly complex red wines that flex the potential of the region’s iron-rich soil and Adriatic influence. At their lightest, expect vibrant, vivid reds with wet limestone on the palate. More California Cab-adjacent expressions show off aromas of cocoa and cigar box and polished tannins

Sagrantino

Alexander is also keen on the rustic grape Sagrantino, produced in the village of Montefalco in Umbria. “Once known for its rusticity, newer producers like Tabarrini are capturing the black and blue fruit, bold tannins and ageability that speaks to Cabernet Sauvignon lovers.”

Wines made with Sagrantino (which is also made into a sweeter style from air-dried grapes) boast imposing structures and layers of complexity, alongside a super savory, leathery, chocolaty palate.

Scacciadiavoli 2017 Sagrantino (Montefalco Sagrantino)

This wine opens with aromas of black plum, black cherry and dried flowers as aromas of warmed earth, tobacco and dried herbs quickly emerge. The palate is firm and well structured with an acute savory component that adds depth and balance to the rich darkly-hued fruit flavors that are both ripe and preserved. All along sweet and savory spices compliment the wine until the finish. Firm tannins give the wine a gravitas that time in the cellar will smooth out. Drink 2026 – 2045. 93 Points — J.P.

$40
Plum Market

Priorat

William Pye, sommelier at Prospect in San Francisco, recommends wines from the Priorat region of Spain, high up into the mountains surrounding Barcelona. “The wines are bold and muscular, with all the red fruit and tannins that a California Cabernet lover craves,” he says. “Additionally, three of the classic Bordeaux grapes—Cabernet Sauvignon, Cabernet Franc and Merlot—are permitted in the blend, so these wines feel familiar while still maintaining their distinct identity.”

“Spanish wine continues to represent some of the best value out there, and the top producers of this Catalan region are no exception,” Pye continues.

Vall Llach 2021 Idus Red (Priorat)

Aromas of pomegranate, raspberry, rose petal and fennel pollen lead the way for purple plum, black cherry, milk chocolate, anisette and violet flavors wrapped in a sheath of velvety tannins. Well-integrated acidity keeps things lively on the palate into a fruit- and flower-infused finish. Editor’s Choice. 94 Points — M.D.

$ Varies
Saratoga Wine

Sangiovese

Flour + Water Hospitality Group’s Beverage Director Sam Bogue stocks Sangiovese from Montalcino as a classic California Cabernet replacement. “While Sangiovese from Tuscany is no stranger to the average consumer, the warm sunbaked slopes of Montalcino’s microclimate provides some of the most opulent expressions of the Sangiovese grape,” he says.

“This ripe profile emulates Californian Cabernet even further through Sangiovese’s natural spice tones, like tobacco, cedar, anise, clove and licorice,” Bogue continues. “For those who like to indulge in a more oaky style of California Cabernet, there is also no shortage of producers in Montalcino who will highlight their wines with a restrained presence of a new oak barrel.”

Gianni Brunelli 2018 Sangiovese (Brunello di Montalcino)

The nose starts sanguine and savory, with notes of tar and soil, then turns lighter and fresher with aromas of blood orange, cranberries, cherries and roses. The palate is cherry-forward, with a sunny citrus warmth, but a gust of mint provides freshness and balance, while acid sizzles around structured, stoic tannins like flames lapping at the slats of a grill. 96 Points — D.C.

$115
Wine.com

Caparzo 2019 La Caduta Sangiovese (Rosso di Montalcino)

The nose is savory, earthy and subtly medicinal, as a nuanced herbaceousness is joined by aromas of old leather, flint, black cherries and cassis. On the palate, fresh, tart cherries and blackberries take center stage, followed by a blast of blood orange, before an undertone of coffee grinds joins forces with polished, orderly tannins to set up a warm, unifying finish of citric acid. 95 Points — D.C.

$ Varies
Marketview Liquor

Agiorgitiko

Agiorgitiko is the most widely planted red grape in Greece and one that excites Ruth Frey, the wine director at Dalida in San Francisco. “For those that enjoy a Napa Valley Cabernet, but are looking to be a bit more adventurous, I would recommend an Agiorgitko, specifically from Nemea, Greece,” Frey says.

She points out that quality can vary broadly, but the wines from Nemea, a higher-elevation subregion rich with ancient soils and old growth pine forests, give structure and “a great balance of cherry and plum, warm baking spice, laurel and gravel that is reminiscent of a softer style of Bordeaux or Cabernet,” she says.

“If you like Napa Valley cabernet, you’ll love a well made Agiorgitiko (AYE-yor-YEE-tee-ko),” says Donald Clement, the sommelier at the Middle Eastern-inspired Leila in San Diego. “What I really love about the wines that this varietal produces is the beautiful texture, lifted acidity, integrated tannin and soft mouth feel—-dark savory fruit, soft sweet tannins and a baked, toasted quality.”

Xinomavro

Will Taylor, the beverage director of La Compagnie Flatiron in New York, calls Xinomavro a Swiss Army knife varietal. “You can find extremely robust reds, rosé and even blanc de noir,” says Taylor.

For lovers of Napa Cabernet, “Xinomavro works really well as an age-worthy reds with high tannins, great acidity and the complex savory characteristics of a wine that can age, like tobacco and dark fruit.”

Alpha Estate 2020 Single Vineyard Hedgehog Xinomavro (Amyndeon)

The perfect red wine to serve with a slight chill, this elegant bottle from northwestern Greece has invitingly fresh cranberry, raspberry and cherry aromas. The bright tangerine and cherry flavors on the light-bodied palate are complemented by dried herbs and the faintest whisper of cloves, an indication of the 12 months the wine spends in oak before release. It’s made entirely from Xinomavro, a deeply pigmented indigenous red grape, farmed on high-elevation plots. Ideal for pairing with all sorts of salty cheeses, meats and other full-flavored fare, it finishes long and bright. The story behind the wine is almost as compelling as what’s in the glass. It’s named after a locally protected species of hedgehog. 90 Points — E.S.

$27
Wine.com

Grenache (With Syrah)

If you’d like to keep within the California borders, Matthew Hyland, the chef of Zoé Tong in Austin suggested Grenache-dominant blends. “Horsepower and Washington’s No Girls, as well as Sine Qua Non are a top pick when I want to open something special,” he says. Expect mouth-filling textures, bright red fruit, light tannins and deep concentration.

Alternatively, set your eyes on Spain. “Spanish Garnacha is always a hit, and at that lower price point, you can never go wrong,” Hyland says.