Cabernet Sauvignon grapes, from which the drink is produced, is one of the most common. Superiority in the number of occupied acres is second only to the Merlot variety. It is grown all over the world. Therefore, it is not surprising that this wine can be tasted in many countries: France, Chile, USA, Italy, South Africa. Even in Australia there are vast areas planted with the famous variety. Grapes are so unpretentious that they grow in the desert.
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Taste
The peculiarity of Cabernet is a bright, rich taste, combining diverse shades. On first impression, it can be described as tart and “heavy”.
The main note in the bouquet is black currant. Shades of other dark berries are distinguishable: chokeberry, cherry, blueberry.
In addition to fruity, connoisseurs note woody-herbaceous, floral notes combined with aromas of spices.
Aged wines are characterized by a smoky vanilla aftertaste. The alcohol content in them is high – from 13% and above.
Color and fragrance
Cabernet Sauvignon is predominantly used to produce red aged wines, occasionally rosé is found, for the manufacture of which clarification technologies are used.
The color of the drink at a “young” age is dark red with a transition to purple.
Mature, however, is characterized by a thick garnet or dark ink hue with a tendency to black.
Such saturation of the palette is associated with the intense color of ripe fruits.
How and with what to serve
Cabernet is recommended to be tasted chilled. Due to the intensity of the taste, it is not recommended to combine it with light dishes.
The best addition is meat in any form: fried, smoked, fatty, stewed, baked game. Mushroom dishes are also good. Traditional cheese accompaniment is also allowed. It is possible to use Cabernet as a component for cocktails and hot alcoholic drinks.
But serving a drink with chocolate is not worth it: neither one nor the other will benefit from such a combination.
“Young” wines are considered too viscous and sour – from the category of those that are “amateur”, real gourmets prefer more interesting aged options.
Red dry Cabernet among consumers received the proud title of “King of Wines”.
Manufacturers and manufacturing features
The best raw materials for classic Cabernet are obtained in two regions: in French territory near Bordeaux and in California’s Napa Valley. The wines produced in these places are distinguished by the richest taste, which determines the high cost of ready-made drinks.
The traditional production process includes:
Pomace: the fruits are separated from the ridges and crushed.
Maceration (juice infusion): takes about three weeks and allows the drink to acquire color, taste and smell.
Fermentation (fermentation), through which the juice turns into wine: this stage requires about 10 days. In the production of red wine, not only juice is used, but also pulp (pits, skin and pulp of grapes), which gives it a rich color.
Aging in oak barrels, which allows the drink to acquire the very taste of a real expensive wine.
Filtration: includes decanting and cleaning of fruit residues.
Bottling: aged wine is poured into bottles and corked. In this form, it is stored for several more years until a softer bouquet is formed.
In addition to the classic version, there are different versions of Cabernet made in other regions, taking into account local characteristics and traditions.
Sometimes different varieties are mixed to obtain a drink with an original taste (this is called blending). The name of the wine in different areas may also sound different. However, at its core, it is still the same good old Cabernet.
Relevance: 23.08.2018
Tags: Wine and vermouth, Wine by grape variety