Sean Minor Cabernet Sauvignon. Photo: Sean Minor Wines

Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Throw out the phrase "Value Cabs" at a gathering of winos and you won't hear "Napa Valley," but you will hear "Chile."

To be honest, besides the excellent Root:1 Cabernet Sauvignon, I find most of the Chilean offerings at the $10 to $20 price point are too vegetal, tasting more of green peppers than ripe fruit. Luckily, plenty of other regions are making delicious, inexpensive Cabs that deliver with deep black fruit, hints of spice, cocoa and a nice finish. Here are seven to seek out.

7. Argentina: The Graffigna 2006 Cabernet Sauvignon ($13) is, like most Argentinean wines, incredibly well-made for the price. Step it up with the (No. 6) 2005 Grand Reserve ($20), which is a little more complex.

Five more Cabs for under $20 -- plus how to tell them apart at tastings without going crosseyed -- after the jump.


5. Washington: Hogue's Genesis Cabernet Sauvignon 2006 ($13) is bright, the teensiest bit savory, and a little sweet.

4. Australia: O'Leary Walker's "Blue Cutting Road" Cabernet Merlot 2005 ($13) is 95 percent Cab with a splash of Merlot, dark and juicy.

3. Napa Valley: Incredibly, the Sean Minor Cabernet Sauvignon 2006 ($17) hails from the prestigious Napa Valley, where Sean and his wife Nicole purchase already-made wine and sell what they call "Friday and Saturday night wines at Monday through Thursday prices."

2. France: Robert Skalli Cabernet Sauvignon 2006 ($17) from the Languedoc region in southern France is savory with notes of leather and a tinge of smoke.

1. California: The Lander-Jenkins Cabernet Sauvignon 2007 ($14) is sustainably farmed, so you can feel green while drinking this bright, slightly sweet wine.

What's your favorite value Cab? Let me know in the comments!

P.S. Here's a tip for tasting a whole slew of the same varietal: When you're tasting the same type of wine over and over, they tend to blur together. The best way to keep them all straight is to consider what's the same about the wines: With Cabernet it's the typical dark fruit flavors, spice and oak.

Then find points of difference between them: One may have chocolate notes and another, green olive or a distinct leathery bouquet. Armed with that info, you can try them again with a big juicy steak and decide if you like the sweet or savory notes better.