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Cabernet Sauvignon is one of the most common, recognizable and widely used red wine varieties in the world. There is hardly a country with a developed wine-growing sector in which these round, tightly knit, blue berries would not be grown. Today Cabernet Sauvignon vineyards are located all over the world, from Canada to Lebanon. The variety has a very rich, tart and heavy taste, so to get a balanced drink, it is often mixed with Merlot and Cabernet Franc.
The classic red wine Cabernet Sauvignon is full-bodied, high in tannins and noticeable acidity. In a cooler climate, notes of blackcurrant, green sweet pepper, mint and cedar are felt in the taste, however, the young wine is “rough”, reaching full maturity only after 8-10 years of storage. In temperate climates, black cherry and olive tones are added, and in hot countries, the variety acquires a “jam” taste. Australian Cabernet Sauvignon is famous for hints of eucalyptus and mint.
The full bouquet includes an almost endless list of flavors: plum, tobacco, leather, black fruits and berries, asparagus, ginger, olives, spices, morocco, cedar and a host of other nuances that vary depending on the region of ripening and other factors.
Any, even very mediocre Cabernet Sauvignon wine is easily sold, as the name is “on the ear”, and consumers who are not very versed in alcohol choose familiar varieties.
Historical information
Despite its popularity, Cabernet Sauvignon is a relatively young variety that appeared in the 90th century by accidentally crossing Cabernet Franc and Sauvignon Blanc. Having settled down in the south-west of France, the new grape began its victorious march around the world, quickly won recognition and until the end of the XNUMXth century held the palm in cultivation (since the XNUMXs, Merlot became the leader).
Last but not least, the popularity is due to the ease of cultivation: Cabernet Sauvignon has a thick skin, is relatively frost-resistant, ripens late, is not afraid of drought, and is slightly susceptible to diseases (including the curse of Europe, phylloxera).
Today, the origin of Cabernet Sauvignon is beyond doubt and disagreement – we know for sure that it is Bordeaux, but even at the end of the last century there were fierce disputes. Over the years, the history of the appearance of the variety has been shrouded in myths and legends. For example, the word Sauvignon itself clearly refers to the French sauvage (“wild”) and hints at a relationship with the autochthonous French wine Vitis Vinifera.
There were rumors that Cabernet Sauvignon has ancient roots, almost from the legendary Biturica grape, which Pliny the Elder wrote about, especially since in the XNUMXth century this variety was called Bidure or Petite Vidure. The latter name was considered a modified vigne dure – “hard vine”. Versions were also expressed that the birthplace of the variety was Spanish Rioja, and there were other assumptions.
It is not known for certain when the old names were superseded by the new one – “Cabernet Sauvignon”, however, it was still possible to accurately establish the genetic affiliation of the grapes. It happened in 1996 with a DNA test that put an end to all controversy and controversy. However, the “parents” of Cabernet Sauvignon were known before – they were betrayed by the similarity of tastes, the same aroma of blackcurrant, wet wood and grass.
Features of the variety
Cabernet Sauvignon ripens later than other popular grape varieties – somewhere in 1-2 weeks after Cabernet Franc and Merlot. Therefore, the climate has a paramount influence on the taste of the resulting wine. For example, in California vineyards there is no shortage of sunshine and warmth, and in Bordeaux, due to unstable weather conditions, the berries sometimes have to be picked ahead of time, then other varieties are added to the wine to compensate for the shortfall.
The role of the soil fades into the background, but gravel soils give a better harvest than clay and sandy ones.
It is the degree of maturation, aging and climate that determines the presence of some “classic” notes in the bouquet – for example, green bell pepper and herbs, mint, eucalyptus.
Mutations
Cabernet Sauvignon has certainly not generated as many mutations as Pinot Noir, but variations and crosses with other varieties have also found their way into the market. For example, a combination with the Grenache variety gave France Marselan, and a cross with an unknown hybrid resulted in Sauvignon Blanc. In 1991, a “white cabernet” was registered under the name “Shalistin”.
Cabernet Sauvignon production technology
While any Cabernet Sauvignon wine will have recognizable attributes of its class, the winemaker’s personal preferences and habits have a huge impact on the taste of the drink. First, the master must decide whether to make a “clean” wine or a blend (usually with Merlot and Cabernet Franc, but there are many other combinations). Having settled on the second option, the winemaker determines when exactly to blend the varieties – before, during or after fermentation (fermentation). Often, producers ferment and age each variety separately, and mix the finished wines only immediately before bottling.
Traditionally, the maceration period (the juice is insisted on the skin and pulp) lasts 3 weeks, after maceration, fermentation is carried out at temperatures up to 30 degrees and, finally, the wine is aged in oak barrels. The result is a very tannic and dry Cabernet Sauvignon that needs years of aging to soften a bit. Sometimes additional components are added to the drink, “pulling out” tannins – for example, gelatin. The wine is then filtered and bottled.
How and with what to drink Cabernet Sauvignon wines
Cabernet Sauvignon is a heavy wine that can drown out the taste and aroma of light food, so it is better to combine the drink with fried meat, fatty foods, steaks, smoked meats. It is not recommended to serve it with spicy food, in addition, pastas and rice dishes will not “bind” tannins and will not allow you to fully enjoy the wine.
Cabernet Sauvignon from cool regions has distinct herbal notes, and therefore makes a successful gastronomic pair with vegetables and herbs, you can also serve bitter chocolate with wine, but it is not “friendly” with milk wine.
The optimum serving temperature is 16-18°C. Before tasting, it is better to leave an open bottle without a cork for 45-60 minutes to “ventilate” – oxygen saturation, which reveals the true aroma of the drink. An alternative method is decanting (pouring wine from a bottle into a decanter). It is advisable to drink Cabernet Sauvignon from wine glasses with a long stem, filling a maximum of a third.