Cabernet-Sauvignon is world-renowned thanks to the great wines of Bordeaux. It is one of the most famous grape varieties of Bordeaux and one of the oldest in the terroir. This red grape variety is the second most widely planted after Merlot, and its quality is famous and appreciated all over the world.
This variety is known under various names such as Marchoupet, Carbonet, Bidure… from the Medoc to The Margaret River. The first written records of Cabernet Sauvignon date back to 1783. The history of its origins has aroused much controversy over the last years but, recently, researchers at the University of Davis in California have shown that it is a cross between Cabernet Franc and Sauvignon Blanc.
Characteristics of the grape
Its bunches are medium sized, with narrow and stretched grapes, whose skin is very hard and thick, blackish blue in color, resulting in intense-colored, full-bodied wines. On the other hand, its firm and crisp flesh provides a very fruity and dense must juice.
Characteristics of the wines
This grape variety produces wines of great tannic and aromatic richness, which improve with ageing. The aromas offered by these wines are floral with hints of violets; fruit trees with hints of blueberries, cassis, raspberries and blackberries; and vegetables, offering an exquisite aroma of green pepper and unroasted coffee. Cabernet Sauvignon offers a very balsamic flavor, fruity, clean and brilliant offering wines very structured in the mouth. All this in addition to a well-balanced, elegant acidity.
A Cabernet Sauvignon wine aged in French or American oak barrels offers different aromas than a young wine, because this method of preservation makes the wine accept other more delicate aromas. This is why Cabernet Sauvignon de Crianza offers smoke, cedar, incense, licorice and exciting fruit fragrances.
The Cabernet Sauvignon is blended normally with other less tannic varieties such as Merlot or Cabernet Franc, improving notably the organoleptic characteristics.
Cabernet goes great with beef, lamb and goose, especially when cooked with aromatic herbs. It is also a great complement to Brie, Cheddar cheese, Manchego and Chocolate.
The glass that is normally recommended by Riedel for a Cabernet Sauvignon has a large bowl, to provide a large surface area for the best aromas of the wine to open up. The idea is not to fill the glass with a lot of wine, but to allow much of the wine to interact with the air while it is on the table, to help it develop the most complete and elegant flavors for your nose and mouth.