Cabernet Sauvignon

The “King of Red Wine Grapes,” Cabernet Sauvignon is the most commonly grown red wine grape in the world. Whenever someone is unsure about the choice of wine, he/she is likely to resort to this type as to something traditionally and unfailingly good.

Cabernet Sauvignon grapes are small, thick-skinned, and produce wines of deep color and tannin. It is considered relatively easy to cultivate, and due to their thick skins they are quite hardy. However, in order to achieve maturity, this type of grape is said to require warmer growing conditions in comparison with other varieties.

Cabernet Sauvignon (known also by such names as Petit Cabernet, Sauvignon Rouge, Vidure) is originally from Bordeaux. Besides France, Cabernet Sauvignon is very popular in California, Australia, Italy, Chile, California and some other regions with warm climates.

These grapes give full-bodied, fruity wines with wonderful aroma, which have long aging potential (5 to 10 years). Cabernet Sauvignon are widely used for blending with other grapes, usually low-tannin, for example, Merlot or Syrah. Blends with other varieties tend to make wines more intense and complex.

Though the taste of Cabernet Sauvignon is immediately recognized, winemaking techniques of different regions tend to bring some new aromas to the general bouquet. Warm climates give aromas of blackcurrant and cherries, while cooler regions usually give more herbaceous notes. For example, in Bordeaux, Cabernet Sauvignon has aromas of blackcurrant, violets, cedar and spice. In the New World, the aromas are often dominated by ripe berries, chocolate, oak, pepper and earth.

Cabernet Sauvignon has a high affinity for oak and if intended to be aged, may spend up to two years in oak casks. Cabernet Sauvignon is great with grilled meats, steaks, beef and lamb, red pastas, strong-flavored cheese, and dark chocolates. It pairs perfectly well with many types of food, as well as suits many occasions.