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Cabernet Sauvignon

Cabernet Sauvignon

Cabernet Sauvignon

Cabernet Sauvignon Grapes

Cabernet Sauvignon

The King of Red Grapes and probably the most famous red wine grape variety on Earth.

Cabernet has successfully spread to almost every wine growing country in the world. 

There are two key reasons for Cabernet Sauvignon's rise to dominance: Firstly, its vines are highly adaptable to different soil types and climates making it a fairly easy grape to grow.

Secondly, despite the diversity of terroirs in which the vine is grown, Cabernet Sauvignon wines retain an unmistaken "Cab" character familiar to drinkers worldwide. It is hugely marketable, making it irresistible to wine companies looking for a reliable return on their investment.

That being said much of the worlds best wines such as Bordeaux's left bank First Growths and Napa Valley's Best Cabs command huge prices for good reason. The best examples of Cabernet Sauvignon have a complexity and depth that is unrivaled in many other wines.

Cabernet Sauvignon

WHAT: Cabernet Sauvignon is a full bodied wine with full fruit flavours, medium+ tannin and medium+ accidity. It loves being aged in all kinds of oak and is fequently used in blends where it has a large number of common blending partners.  It is said that Cabernet brings backbone to a blend due to it's powerful charcteristics. When fully ripe, Cabernet also adds ripe round fruit to that mix. When young one can expect green vegetal nuances and aggressive tannin. Cabernet Sauvignon's are extremely ageworthy and can often be aged for 20 years+.

Apart from traditional Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend or Meritage in North America), ShirazTempranillo and even the Tannat Grape

WHERE: In Old World wine regions Cabernet thrives in France, Italy and Spain ​It is also the key grape variety in many first-rate New World wine regions, most notably Napa Valley USA, Coonawarra in Australia, South Africa and the Maipo Valley in Chile. In Italy, it’s common to see Supertuscan wines containing Cab. In Spain, Priorat wines often use Cab.

CHARACTERISTICS:  There is a definite distinction between Old World and New World Cabs. New World Cabs tend to be more fruit forward and an essence of vanilla from oak aging. There's also a touch less tannin and acidity but more alcohol mainly due to the climate differences. Old World Cabs tend to be more herbaceous, earthy and brackish with definite complexity that can be hard to find for the beginner wine drinker. FLAVOURS/TASTES: Black cherry, black currant and blackberry, bell pepper (when young). Black pepper, tobacco, licorice, vanilla and violets

OTHER NAMES: Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, Vidure, Sauvignon Rouge, Uva Francese

Beef!

FOOD PAIRING: MEAT! Due to Cabernet Sauvignon's full body, high tannin and acidity this wine has an afinity with meat where it cuts through the richness and fats making them the perfect partner. Any grilled or bbq'd meat (or veg) will stand up tp a cab and the cab will cut through the smokiness of charring. In winter a good hearty beef casserole or game stew will be the perfect partner for a cab. Don't forget the classic pairing of lamb, especially roast lamb studded with garlic or, of course, roast beef.

Looking for something different - try it with a hard cheese like Parmesan - it;s yummy!

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