Cabernet Sauvignon
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Cabernet Sauvignon
An icon grape with Bordeaux as its heartland but with many upstarts from around the world, it produces more of the worlds most exclusive (expensive wines) than any other.
The famous claret wines of the “Medoc” derive their flavor and character from the Cabernet Sauvignon and other related varieties. Its popularity is due to the distinguished body, bouquet and long-lasting qualities it gives the wine.
Characteristics
It has small to medium clusters which are conical and seldom branched. The berries are small, round and very seedy and are black with whitish bloom and tough skin. The vines are rather late ripening and are notably resistant to coulure ( failure of flowers to set) at flowering and to grey rot before the harvest. It produces a relatively low yield
The Cabernet Sauvignon grape produces wines of pronounced varietal flavor, good acidity, and deep color with a firm tannic structure and excellent balance. They are normally slow to develop and need aging in oak and in the bottle and are normally blended with other varieties. These varieties include Cabernet Franc, Merlot, Malbec, Petit Verdot
Aromas associated with this variety include cedar, black currants (cassis) or violets, bell pepper, dill, mint, green olives, earthy, dusty, asparagus, vanilla, cigar box, spicy and herbaceous.
Synonyms: Bouchet, Bouschet sauvignon & Petit bouschet( St-Emilion, Libourne area), Petit cabernet (Medoc), Petite-vidure, Vidure (Graves), Marchoupet (Castillon), Carbouet (La Brede, Podensac, Bazas).
Food Recommendations
Cabernet Sauvignon will partner most rich meats such as prime rib or filet mignon. When young it can also pair well with things such as duck or wild boar roasts but as it matures it is best paired with simpler dishes such as roast lamb and beef.
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