Cabernet Sauvignon is the world's most planted red wine grape.
The name comes from its parents: Cabernet Franc and Sauvignon Blanc.
The King of red wine grapes, Cabernet Sauvignon, is a happy accident.
The name comes from its parents Cabernet Franc and Sauvignon Blanc.
This discovery from the Davis University of California in 1996 came as a shock to the wine world. The most prestigious red wine in the world originated from a spontaneous crossing between nearby vineyards in approximately 1650. A strong wind or perhaps an insect pollinated the flowers.
The grapes thrives in skinny soil and cooler climates. The small spherical berries have a thick skin which gives resistance against diseases.
Often mixed with other grapes (Merlot. Cabernet Franc. Petit Verdot. Malbec) to produce balanced and complex wines.
In 1976 a wine tasting competition in Paris called "Judgement of Paris" put Napa Valley on the wine map when one of its Cabs (Stag Leap) came first, ahead of the classic Bordeaux Chateaux.
Cabernet Sauvignon was born in Bordeaux, in the South West of France, where the climate is "maritime", with hot summers and mild winters.
It is a thick-skinned grape that ripens late.
Thick-skinned grapes often result in dark colored and full bodied wines. Thick skin also means high tannins and great aging potential.
Cabernet Sauvignon is famous for its role in the balanced and complex Bordeaux blend.
The Bourdeaux blend put the Bordeaux region on the wine map, and the Bordeaux blend imitated all over the world:
A typical top-quality "Bordeaux" consists of 70% Cabernet Sauvignon, 15% Cabernet Franc, and 15% Merlot.
A typical top-quality "Bordeaux" consists of 70% Merlot, 15% Cabernet Franc, and 15% Cabernet Sauvignon.
Ornellaia, Bolgheri Superiore (1998) is a blend of 60% Cabernet Sauvignon, 30% Merlot, and 10% Cabernet Franc.
Solaia, Antinori (2010) is a blend of 75% Cabernet Sauvignon, 20% Sangiovese, , and 5% Cabernet Franc.
In Chile, the most used blending grapes are: Cabernet Sauvignon, Carménère, Cabernet Franc, Malbec, Merlot, Petit Verdot.
Wines labelled CSM are blends of Cabernet Sauvignon, Shiraz, and Merlot.
In 1976 a wine tasting competition in Paris called "Judgement of Paris" put Napa Valley on the wine map when The 1973 Stag’s Leap Wine Cellars S.L.V. Cabernet Sauvignon was judged the best. The Napa Cabernet had bested four top-ranked Bordeaux, including first-growths Château Mouton-Rothschild and Château Haut-Brion.
The name Cabernet Sauvignon comes from its parents: Cabernet Franc and Sauvignon Blanc.
in 1996, grape geneticist dr. Carole Meredith at UC Davis (University of California) and her team revealed their DNA tests results, saying that the king of red wine grapes, Cabernet Sauvignon, was a happy accident.
The discovery, that came as a shock to the wine world, told us that the most prestigious red wine in the world originated from a spontaneous crossing between nearby vineyards in approximately 1650. A strong wind or perhaps an insect pollinated the flowers.
Cabernet Sauvignon, Merlot, Hondarribi Beltza (from the Basque Country) and Carménère are all genetically related. They all originate from Cabernet Franc and they taste similar.
The primary grape aromas are: blackcurrant, black cherry, violets, cedar tree and spice. In warmer climates we can find the same aromas ripe, jammy berries, and earth.
Cabernet family shares with Sauvignon Blanc an aromatic molecule called "Methoxypyrazine", ("Pyrazines" for short), responsible of a green, veggie aroma. Think about Pyrazines next time you taste a Sauvignon Blanc from New Zealand!
Pyrazines are known to give green aromas like grass, mint, green bell peppers, green pepper, asparagus, sage, eucalyptus, jalapeño, cocoa powder, black pepper and black currant. In small doses this aromas are considered positive, while large quantities can make the wine taste "green", not good. Researcher have found that large quantities of leaves in the vine have a direct relationship with this green aromas.
Bad soil means higher quality grapes!
It sounds like a paradox but in poor soils the roots must work harder, branching off to find nutrients. This increases the root to soil surface.
The grapes thrive in skinny soil and cooler climates. The small spherical berries have a thick skin which gives resistance against diseases.
Cabernet Sauvignon is the king grape in the Left Bank of Bordeaux Wine Region.
Cabernet Sauvignon loves sand and gravel. The sand provides nutrients while the stones absorb the heat, help ripening and draining.
The better performance in the world is the gravel-based soil of the Médoc region on the Left Bank of Garonne river.
Cabernet Sauvignon can be vinified in red, rosé and Claret styles.
Bordeaux is known for its red wine blends (89%) and Cabernet Sauvignon is the king grape in the Left Bank of Garonne River. It is blended with Merlot, Cabernet Frank and smaller amounts of Petit Verdot, Malbec and Carménère.
The must (grape juice) and the skins macerates for 21 days (longer for bolder styles) to extract tannins and pigments.
The first fermentation called alcoholic starts above 16°C (60°F). Sugars are turned into alcohol while carbon dioxide and heat are released.
Alcoholic fermentation usually takes place in vats (steel or cement) where it is easy to control both temperature and speed of fermenation. An error at this stage can result in wine faults.
The pomace (skin+pips) is then pressed and mixed with the fermented must. Now can the second fermentation (malolactic) start.
Malolactic bacteria consume malic acid (naturally present in the grape) and convert it to lactic acid. MLF is essentially the conversion of malic acid into lactic acid. As a result the wines become rounder, fuller and less acidic. Practically easier to drink and to match with food.
After the two fermentations are completed, the wine is separeted from its lees (dead yeast cells) and sulfites are added to protect against oxydation. Now it´s time to sleep! Aging in oak and vats in Bordeaux varies between 12 to 24 months. Barrel Fermentation, storage, and aging will cause the wine to absorb taste from the wood, like vanilla, caramel, spices, smoke and toast flavors.
Claret (Clairet in french) is the oldest wine style in Boredaux. It means weak-colored (latin: clarus =clear) and looks like a dark rosé.
Claret is famous since the Middle Ages when Eleanor duchess d´Aquitaine and King Henry II of England marry and Bordeaux becomes English territory. The consequent tax exemption pushes the trade and ships loaded with Bordeaux wines cross the English Channel. Claret, thanks to the affordable price and short fermentation (arrives sooner in the markets) becomes ‘the Englishman’s drink’. This happy trade will last 300 years.
Originally, all red wines from Bordeaux were "Claret" wines.
Name confusion: today, in the UK, the word Claret is often used to define Bordeaux red wines in general: rom dark full bodied to more rosé looking ones.
Rosé wines are made with the same blend of grapes as Bordeaux red wines, but the contact between must and skin is shorter (max 12 hours). This explains the pink color. They have typical rosé aromas of strawberry, gooseberry and grapefruit.
The French Cabernet Sauvignon blend is the most copied wine style in the world. The Cabernet Sauvignon grape is the king of the Left Bank of the Garonne river in Bordeaux.
Most famous appelations:
Mèdoc AOC and Haut Mèdoc AOC
Subregions: Saint Estèphe AOC, Pauillac AOC, Saint Julien AOC, Margaux AOC
Graves AOC
Subregion: Pessac-Leognan AOC
USA is the largest wine market in the world, and blended Cabernet Sauvignon is the number one selling wine.
Best known areas/regions:
Napa Valey (California)
Sonoma (California)
Wahington State
USA is the largest wine market in the world, and blended Cabernet Sauvignon is the number one selling wine. The best known regions are California (Napa, Sonoma) and Washington State.
The father of California wine is franciscan missionary Father Junípero Serra, he is the man behind the first vineyard (San Diego 1769) planted with a variety called Mission Grape, for making sacramental wines. Cabernet Sauvignon grape arrives later, around 1852.
Napa Valley Cabernet Sauvignon becomes worldwide famous at the Judgement of Paris in 1976 when Stag´s Leap Winery wins the first price ahead of the best French Châteaux.
New Zealand Cabernet Sauvignon is often blended with Merlot to produce an easy style Cab, ready to drink in 3 to 5 years. Dark fruits, cassis, raspberry and forest floor are typical aromas.
Best known area/region:
Hawke's Bay
New Zealand Cabernet Sauvignon is often blended with Merlot to produce an easy style Cab, ready to drink in 3 to 5 years. Dark fruits, cassis, raspberry and forest floor are typical aromas.
Already in mid-1800s both Cabernet Sauvignon and Merlot were cultivated in New Zealand.
The best production areas are the warmer ones: Hawke´s Bay, Auckland and Northland.
Soils: great diversity including volcanic, alluvial, gravel and clay.
In Australia, the most blended grapes are Shiraz and Cabernet Sauvignon.
Australia used to make heavy, oaky and powerful Cabernet Sauvignon blends, but the trend is rapidly changing and the new versions are less oaked, and better balanced, meeting the approval of a larger market.
The new Australian trend is less oak and better balance (approved by a larger market). In Australia Cabernet Sauvignon is often blended with Shiraz which adds peppery aromas.
The wine pioneer James Busby brought the first rootstock from France in 1832 but the vines died, due to lack of expertise. The key was to find the appropriate terroir.
Today is Cabernet Sauvignon Australia´s third most planted grape, after Shiraz and Chardonnay.
Best known areas/regions:
Margaret River
Coonavarra
Thanks to the variety of climates, you can have a cold clima Cabernet tasting more "green": capsicum, tomato leaf, bell pepper, herbaceous or a warm clima Cabernet tasting jammy, cooked black fruit.
Cool climate regions in this hot continenet seem to performe best (Coonawarra, Margaret River).
South African Cabernet Sauvignon is more Bordeaux style than California style, with cassis, violets, and
cedar wood aromas. South African Cabernet often delivers a good value for your money.
Cape Blend is a name used when Cabernet Sauvignon and/or Merlot is blended with the local grape Pinotage.
Best known area/region:
Stellenbosch
South African Cabernet Sauvignon is more Bordeaux than California style, with cassis, violets, and cedar wood aromas. The good balance and affordable prices make it a winner.
Winemaking in South Africa started around 1650 pushed by the arrival of the Dutch East India Company and the king of grapes Cabernet Sauvignon has found an ideal terroir, especially in Stellenbosch near Cape Town.
Stellenbosch is known as "the town of oaks" and , thanks to its educational and research center, it has become South Africa wine capital. The surrounding granite mountains, the windy maritime climate, the diversity of terroirs, good rainfall and deep well_drained soils benefit its wines.
Chilean Cabernet Sauvignon is often an easy drinking wine with soft tannins and aromas of mint, black currant, olives and smoke. Chilean Cabernet Sauvignon is a best value wine: a lot of quality for the money!
Best known areas/regions:
Cenral Valley with the subregions: Maipo Valley and Colchauga Valley
Chilean Cabernet Sauvignon style is often an easy drinking wine with soft tannins and aromas of mint, black currant, olives and smoke.
Chilean Cabernet Sauvignon is a best value wine: a lot of quality for the money!
With the Andes to the east, the Pacific to the west and a long coastline, here you can find a broad selection of climates: hot and dry near the Equator, to cool and wet near the South Pole.
Spanish conquistadors and missionaries brought vines to Chile in 1554. Today Cabernet Sauvignon is the king grape with 41.000 planted hectares. Chile is second only to France.
Cabernet Sauvignon is particularly famous in Tuscany where it is blended with Sangiovese and Merlot to create the famous Supertuscan wines.
Tuscany is the italian version of Bordeaux wine region in France. Cabernet Sauvignon in Tuscany is cultivated both in Chianti, in the hills of Castagneto Carduccci and in Maremma (DOC Bolgheri).
During the 70ies in Tuscany was created a new blend called Super Tuscan. A mix of local grape Sangiovese and Bordeaux Style grapes (Cabernet Sauvignon, Cabernet Franc, Merlot).
Best Regions:
The increasing demand has pushed Spain to plant this grape varietal in different regions such Catalonia, Navarra and La Mancha. In Spain Cabernet Sauvignon grapes are blended with Tempranillo, Garnacha and Monastrell.
The hot and dry mountain climate facilitates the ripening of Cabernet Sauvignon grapes. Here the Cabs are very similar to the Malbecs: full bodied and with an excellent price/quality ratio. High altitude and cold climate Cabs tend to express spicy, menthol and herbal aromas.
The hot and dry mountain climate of Argentina facilitates the ripening of Cabernet Sauvignon grapes. Here the Cabs are very similar to the Malbecs: full bodied and with an excellent price/quality ratio. High altitude and cold climate Cabs tend to express spicy, menthol and herbal aromas.
Cabernet Sauvignon grapes in Bordeaux (France) and Napa Valley (USA), the two most famous producing regions, grow close to oceans and rivers. Water there is an important factor.
Mendoza in Argentina, has almost 80% of the grape production and an arid mountain terroir with vineyards at 700m to 950m.
China is the world´s largest red wine consumer country and, to meet the market, Cabernet Sauvignon is the most planted grape there too.
Dark berries, plum, and green bell pepper are typical Cabernet Sauvignon flavors. Hints of licorice and anise.
Black Currant |
Blackberry |
Black Cherry |
Plum |
Olive Oil |
Green Bell Pepper |
Mint |
Licorice |
Cedar |
Vanilla |
Toast |
Tobacco |
Cabernet Sauvignon wines tend to be full bodied with high tannins:
BODY: | Full |
TANNINS: | High |
FRUIT: | Medium - High |
ACIDITY: | Medium |
ALCOHOL: | 14% ABV |
Serving temperature: 17-18°C (63-64°F) |
Rich flavors and tannins make Cabernet Sauvignon a perfect partner to flavory food.
Cabernet Sauvignon loves roasted lamb and BBQ.
Mushroom |
Hamburger |
Ham |
Casseroles |
Pork |
Lamb |
Veal |
Beef |
BBQ. Grilled. Roasts.
Roasted Potatoes and Onions.
Grilled Mushrooms (Portobello).
Grilled Veggetables.
Rich Casseroles. Beef Stew.
BBQ. Chicken. Pork. Rabbit.
Roasted Lamb. Lamb Chops. Lamb Shank.
Hamburger. Cheese Burger. Bacon Burger.
Red Meat Dishes. Spareribs. Veal Chops.
Strip Steak. T-Bone. Kobe. Entrecôte.
Filet Mignon. Filetto (Italy). Solomillo (Spain).
The Bordeaux Glass was designed for enjoying fuller-bodied, tannic red wines. They are taller than other red wine glasses, and has a slimmer bowl. The tall size allows the bouquet of the wine to develop, smooth out rough edges, play down tannins, and allow the wine to achieve balance. The slimmer bowl directs the wine to the back of your mouth for a maximum taste. |
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