Cabernet Sauvignon
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Cabernet Sauvignon () is one of the world's most widely recognized red
wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus '' Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years a ...
varieties Variety may refer to: Arts and entertainment Entertainment formats * Variety (radio) * Variety show, in theater and television Films * ''Variety'' (1925 film), a German silent film directed by Ewald Andre Dupont * ''Variety'' (1935 film), ...
. It is grown in nearly every major wine producing country among a diverse spectrum of climates from
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and British Columbia, Canada to Lebanon's
Beqaa Valley The Beqaa Valley ( ar, links=no, وادي البقاع, ', Lebanese ), also transliterated as Bekaa, Biqâ, and Becaa and known in classical antiquity as Coele-Syria, is a fertile valley in eastern Lebanon. It is Lebanon's most important ...
. Cabernet Sauvignon became internationally recognized through its prominence in
Bordeaux wine Bordeaux wine ( oc, vin de Bordèu, french: vin de Bordeaux) is produced in the Bordeaux region of southwest France, around the city of Bordeaux, on the Garonne River. To the north of the city the Dordogne River joins the Garonne forming the ...
s, where it is often blended with Merlot and Cabernet Franc. From
France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
and
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, the grape spread across
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and to the
New World The term ''New World'' is often used to mean the majority of Earth's Western Hemisphere, specifically the Americas."America." ''The Oxford Companion to the English Language'' (). McArthur, Tom, ed., 1992. New York: Oxford University Press, p. 3 ...
where it found new homes in places like
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,
Paso Robles Paso Robles ( ), officially El Paso de Robles (Spanish for "The Pass of Oaks"), is a city in San Luis Obispo County, California, United States. Located on the Salinas River approximately north of San Luis Obispo, the city is known for its hot ...
,
Napa Valley Napa Valley is an American Viticultural Area (AVA) located in Napa County in California's Wine Country. It was established by the Bureau of Alcohol, Tobacco and Firearms (ATF) on January 27, 1981. Napa Valley is considered one of the premier ...
,
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's
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, South Africa's Stellenbosch region,
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,
McLaren Vale McLaren Vale is a wine region in the Australian state of South Australia located in the Adelaide metropolitan area and centred on the town of McLaren Vale about south of the Adelaide city centre. It is internationally renowned for the win ...
and Coonawarra regions, and Chile's
Maipo Valley Maipo Province ( es, Provincia de Maipo) is one of six provinces in the Santiago Metropolitan Region of central Chile. Its capital is San Bernardo. Administration As a province, Maipo is a second-level administrative division of Chile, governed b ...
and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s. However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine grape, with a total of under vine worldwide. Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and
Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words ''sauvage'' ("wild") and ''blanc'' ("white") due to its early origins as an indigenous grape in ...
during the 17th century in southwestern
France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding,
budding Budding or blastogenesis is a type of asexual reproduction in which a new organism develops from an outgrowth or bud due to cell division at one particular site. For example, the small bulb-like projection coming out from the yeast cell is know ...
late to avoid frost and resistant to
viticultural hazards This is a list of diseases of grapes (''Vitis'' spp.). Bacterial diseases Fungal diseases Miscellaneous diseases and disorders Nematodes, parasitic Phytoplasma, virus and viruslike diseases See also *'' Ampeloglypter ater'' *'' Am ...
such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character ("
typicity Typicity (French ''typicité'', Italian ''tipicità'') is a term in wine tasting used to describe the degree to which a wine reflects its varietal origins and thus demonstrates the signature characteristics of the grape from which it was produced, e ...
") of the variety. Familiarity has helped sell Cabernet Sauvignon wines to consumers, even from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of indigenous grape varieties. The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high
tannins Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', f ...
and noticeable
acidity In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
that contributes to the wine's aging potential. In cooler climates, Cabernet Sauvignon produces wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar, which will all become more pronounced as the wine ages. In more moderate climates, the black currant notes are often seen with black cherry and black olive notes, while in very hot climates, the currant flavours can veer towards the over-ripe and "jammy" side. In parts of Australia, particularly the Coonawarra wine region of
South Australia South Australia (commonly abbreviated as SA) is a state in the southern central part of Australia. It covers some of the most arid parts of the country. With a total land area of , it is the fourth-largest of Australia's states and territories ...
, Cabernet Sauvignon wines tend to have characteristic eucalyptus or menthol notes.Wine & Spirits Education Trust ''"Wine and Spirits: Understanding Wine Quality"'' pgs 6-9, Second Revised Edition (2012), London,


History and origins

For many years, the origin of Cabernet Sauvignon was not clearly understood, and many myths and conjectures surrounded it. Until recently, the grape was rumoured to have ancient origins, perhaps even being the ''Biturica'' grape used to make
ancient Roman wine Ancient Rome played a pivotal role in the history of wine. The earliest influences on the viticulture of the Italian peninsula can be traced to ancient Greeks and the Etruscans. The rise of the Roman Empire saw both technological advances in and ...
and referenced by
Pliny the Elder Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic '' ...
. This belief was widely held in the 18th century, when the grape was also known as ''Petite Vidure'' or ''Bidure'', apparently a corruption of ''Biturica''. There was also a belief that ''Vidure'' was a reference to the hardwood (French ''vigne dure'') of the vine, with a possible relationship to
Carménère The Carménère grape is a wine grape variety originally planted in the Médoc region of Bordeaux, France, where it was used to produce deep red wines and occasionally used for blending purposes in the same manner as Petit Verdot. A member of t ...
which was once known as ''Grand Vidure''. Another theory was that the grapevine originated in the Rioja region of
Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , i ...
. While the period when the name ''Cabernet Sauvignon'' became more prevalent over ''Petite Vidure'' is not certain, records indicate that the grape was a popular Bordeaux planting in the 18th century
Médoc The Médoc (; oc, label= Gascon, Medòc ) is a region of France, well known as a wine growing region, located in the ''département'' of Gironde, on the left bank of the Gironde estuary, north of Bordeaux. Its name comes from ''(Pagus) Medull ...
region. The first estates known to have actively grown the variety (and the likely source of Cabernet vines for other estates) were Château Mouton and Château d'Armailhac in
Pauillac Pauillac (; oc, Paulhac) is a municipality in the Gironde department in Nouvelle-Aquitaine in southwestern France. The city is mid-way between Bordeaux and the Pointe de Grave, along the Gironde, the largest estuary in western Europe. Popul ...
. The grape's true origins were discovered in 1996 with the use of
DNA typing Genetic testing, also known as DNA testing, is used to identify changes in DNA sequence or chromosome structure. Genetic testing can also include measuring the results of genetic changes, such as RNA analysis as an output of gene expression, o ...
at the UC Davis Department of Viticulture and Enology by a team led by Dr.
Carole Meredith Carole P. Meredith is an American grape geneticist and was a professor at the Department of Viticulture and Enology of University of California, Davis. Career Before she retired in 2003, Meredith and her research group pioneered the use of DN ...
. The DNA evidence determined that Cabernet Sauvignon was the offspring of Cabernet franc and
Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words ''sauvage'' ("wild") and ''blanc'' ("white") due to its early origins as an indigenous grape in ...
and was most likely a chance crossing that occurred in the 17th century. Before this discovery, this origin had been suspected from the similarity of the grapes' names and the fact that Cabernet Sauvignon shares similar aromas with both grapes—such as the blackcurrant and pencil box aromas of Cabernet franc and the grassiness of Sauvignon blanc. In 2016, scientists at the UC Davis announced they had sequenced a draft of the whole
genome In the fields of molecular biology and genetics, a genome is all the genetic information of an organism. It consists of nucleotide sequences of DNA (or RNA in RNA viruses). The nuclear genome includes protein-coding genes and non-coding ge ...
of the Cabernet Sauvignon grape, the first genome of a commercial wine-producing grape to be sequenced.


Offspring and White Cabernet

While not as prolific in mutating as Pinot noir, nor as widely used in the production of offspring, Cabernet Sauvignon has been linked to other grape varieties. In 1961, a cross of Cabernet Sauvignon and
Grenache Grenache () or Garnacha () is one of the most widely planted red wine grape varieties in the world. Niels Lillelund: ''Rhône-Vinene'' p. 25, JP Bøger – JP/Politikens Forlagshus A/S, 2004. . It ripens late, so it needs hot, dry conditi ...
produced the French wine grape
Marselan Marselan is a red French wine grape variety that is a cross between Cabernet Sauvignon and Grenache. It was first bred in 1961 by Paul Truel near the French town of Marseillan.Vitis International Variety Catalogue (VIVC) Marselan'' Accessed: Marc ...
.
Cygne blanc Cygne blanc is a white Australian wine grape variety that is a seedling of Cabernet Sauvignon that was discovered in 1989 in Western Australia (wine), Western Australia. Unlike Cabernet blanc, which was a crossing (plant), crossing of Cabernet Sauv ...
is a white-berried
seedling A seedling is a young sporophyte developing out of a plant embryo from a seed. Seedling development starts with germination of the seed. A typical young seedling consists of three main parts: the radicle (embryonic root), the hypocotyl (embry ...
of Cabernet Sauvignon that was discovered in 1989 growing in a garden in Swan Valley, Western Australia.
Cabernet blanc Cabernet blanc is a white German and Swiss wine grape variety that is a crossing of the French wine grape Cabernet Sauvignon and Regent.Vitis International Variety Catalogue (VIVC) Cabernet blanc' Accessed: October 22nd, 2021 The grape was bred ...
is a crossing of Cabernet Sauvignon and an unknown hybrid grape variety that was discovered in
Switzerland ). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...
in the late 20th century. In 1977 a vine producing 'bronze' grapes was found in the vineyards of Cleggett Wines in Australia. They propagated this mutant, registered it under the name of Malian, and sold pale red wines under that name. In 1991 one of the Bronze Cabernet vines started producing white grapes. Cleggett registered this "White Cabernet" under the name of Shalistin. Compared to its Cabernet parent, Malian appears to lack
anthocyanin Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compo ...
s in the subepidermal cells but retains them in the
epidermis The epidermis is the outermost of the three layers that comprise the skin, the inner layers being the dermis and hypodermis. The epidermis layer provides a barrier to infection from environmental pathogens and regulates the amount of water rele ...
, whereas Shalistin has no anthocyanins in either layer. The team that went on to discover the VvMYBA1 and VvMYBA2 genes that control grape colour have suggested that a gene involved in anthocyanin production has been deleted in the subepidermis of Malian, and then subepidermal cells invaded the epidermis to produce Shalistin. During a series of trials between 1924 and 1930, the pollen of Cabernet Sauvignon was used to fertilize Glera vines (the white wine grape used to make the
sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While the phrase commonly refers to champagne, European Union countries legally reserve that term for products exclusively produced in the Champagne regi ...
Prosecco Prosecco (; Italian: ) is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco which is in the province of Trieste, Italy. ...
) to create the red Italian wine grape Incrocio Manzoni 2.15. In 1972, the Australian agency
CSIRO The Commonwealth Scientific and Industrial Research Organisation (CSIRO) is an Australian Government The Australian Government, also known as the Commonwealth Government, is the national government of Australia, a federal parliamentar ...
crossed Cabernet Sauvignon grapes with the Spanish Sumoll variety to create three new varieties: Cienna, Tyrian and Rubienne. In 1983, Cabernet Sauvignon was crossed with the white
German wine German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Ancient Rome, Roman era. Approximately 60 percent of German wine is produced in the state of Rhine ...
grape Bronner to create the white wine grape
Souvignier gris Souvignier gris is a white German wine grape variety that was created in 1983 by Dr. Norbert Becker. It is a cross between Seyval blanc and Zähringer, but was originally thought to be a cross between Cabernet Sauvignon and Bronner. History ...
.


Viticulture

While Cabernet Sauvignon can grow in a variety of climates, its suitability as a
varietal A varietal wine is a wine made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.The American Heritage Dictionary of the English Language, Fourth Edition, 2000.winepros.com.au. ...
wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to
bud In botany, a bud is an undeveloped or embryonic shoot and normally occurs in the axil of a leaf or at the tip of a stem. Once formed, a bud may remain for some time in a dormant condition, or it may form a shoot immediately. Buds may be spec ...
and ripen (typically 1–2 weeks after Merlot and Cabernet franc), and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of inclement harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and blended with other grapes to fill in the gaps. In some regions, the climate will be more important than the soil. In regions that are too cool, there is a potential for more herbaceous and green
bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
flavours from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavours of cooked or stewed blackcurrants. The Cabernet grape variety has thrived in a variety of
vineyard soil The soil composition of vineyards is one of the most important viticultural considerations when planting grape vines. The soil supports the root structure of the vine and influences the drainage levels and amount of minerals and nutrients that the ...
types, making the consideration of soil less of a concern, particularly for New World winemakers. In Bordeaux, the soil aspect of ''
terroir (, ; from ''terre'', "land") is a French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these conte ...
'' was historically an important consideration in determining which of the major Bordeaux grape varieties were planted. While Merlot seemed to thrive in
clay Clay is a type of fine-grained natural soil material containing clay minerals (hydrous aluminium phyllosilicates, e.g. kaolin, Al2 Si2 O5( OH)4). Clays develop plasticity when wet, due to a molecular film of water surrounding the clay par ...
- and
limestone Limestone ( calcium carbonate ) is a type of carbonate sedimentary rock which is the main source of the material lime. It is composed mostly of the minerals calcite and aragonite, which are different crystal forms of . Limestone forms whe ...
-based soils (such as those of the
Right Bank In geography, a bank is the land alongside a body of water. Different structures are referred to as ''banks'' in different fields of geography, as follows. In limnology (the study of inland waters), a stream bank or river bank is the terrai ...
regions of the Gironde estuary), Cabernet Sauvignon seemed to perform better in the
gravel Gravel is a loose aggregation of rock fragments. Gravel occurs naturally throughout the world as a result of sedimentary and erosive geologic processes; it is also produced in large quantities commercially as crushed stone. Gravel is classifi ...
-based soil of the Médoc region on the Left Bank. The gravel soils offered the benefit of being well drained while absorbing and radiating heat to the vines, aiding ripening. Clay- and limestone-based soils are often cooler, allowing less heat to reach the vines, and delaying ripening. In regions where the climate is warmer, there is more emphasis on soil that is less fertile, which promotes less vigour in the vine, which can keep yields low. In the Napa Valley wine regions of Oakville and Rutherford, the soil is more
alluvial Alluvium (from Latin ''alluvius'', from ''alluere'' 'to wash against') is loose clay, silt, sand, or gravel that has been deposited by running water in a stream bed, on a floodplain, in an alluvial fan or beach, or in similar settings. Alluv ...
and dusty. Rutherford Cabernet Sauvignon has been often quoted as giving a sense of ''terroir'' with a taste of "Rutherford dust". In the
South Australian wine The South Australian wine industry is responsible for more than half the production of all Australian wine. South Australia has a vast diversity in geography and climate which allows the state to be able to produce a range of grape varieties&nd ...
region of Coonawarra, Cabernet Sauvignon has produced vastly different results from grape vines planted in the region's terra rosa soil – so much so that the red soil is considered the "boundary" of the wine region, with some controversy from wine growers with Cabernet Sauvignon, planted on red soil. In addition to ripeness levels, the harvest yields can also have a strong influence on the resulting quality and flavours of Cabernet Sauvignon wine. The vine itself is prone to vigorous yields, particularly when planted on the vigorous SO4
rootstock A rootstock is part of a plant, often an underground part, from which new above-ground growth can be produced. It could also be described as a stem with a well developed root system, to which a bud from another plant is grafted. It can refer to a ...
. Excessive yields can result in less concentrated and flavorful wine with flavours more on the green or
herbaceous Herbaceous plants are vascular plants that have no persistent woody stems above ground. This broad category of plants includes many perennials, and nearly all annuals and biennials. Definitions of "herb" and "herbaceous" The fourth edition of t ...
side . In the 1970s, a particular clone of Cabernet Sauvignon that was engineered to be virus free was noted for its very high yields-causing many quality-conscious producers to replant their vineyards in the late 20th century with different clonal varieties. To reduce yields, producers can plant the vines on less vigorous rootstock and also practice green harvesting with aggressive
pruning Pruning is a horticultural, arboricultural, and silvicultural practice involving the selective removal of certain parts of a plant, such as branches, buds, or roots. The practice entails the ''targeted'' removal of diseased, damaged, dead, ...
of grape clusters soon after ''
veraison In viticulture, veraison (french: véraison, ) is the onset of the ripening of the grapes. The official definition of ''veraison'' is "change of color of the grape berries". Veraison represents the transition from berry growth to berry ripening, ...
''. In general, Cabernet Sauvignon has good resistance to most grape diseases,
powdery mildew Powdery mildew is a fungal disease that affects a wide range of plants. Powdery mildew diseases are caused by many different species of ascomycete fungi in the order Erysiphales. Powdery mildew is one of the easier plant diseases to identify, a ...
being the most noted exception. It is, however, susceptible to the vine diseases '' Eutypella scoparia'' and excoriose.


The "green bell pepper" flavor

A couple of noted Cabernet Sauvignon flavours are intimately tied to
viticultural Viticulture (from the Latin word for ''vine'') or winegrowing (wine growing) is the cultivation and harvesting of grapes. It is a branch of the science of horticulture. While the native territory of ''Vitis vinifera'', the common grape vine, ran ...
and climate influences. The herbaceous or green bell pepper flavour is most widely recognised, caused by
pyrazine Pyrazine is a heterocyclic aromatic organic compound with the chemical formula C4H4N2. It is a symmetrical molecule with point group D2h. Pyrazine is less basic than pyridine, pyridazine and pyrimidine. It is a ''"deliquescent crystal or wax-li ...
s, which are more prevalent in under-ripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by
sunlight Sunlight is a portion of the electromagnetic radiation given off by the Sun, in particular infrared, visible, and ultraviolet light. On Earth, sunlight is scattered and filtered through Earth's atmosphere, and is obvious as daylight when t ...
as the grape continues to ripen. To the human
palate The palate () is the roof of the mouth in humans and other mammals. It separates the oral cavity from the nasal cavity. A similar structure is found in crocodilians, but in most other tetrapods, the oral and nasal cavities are not truly sepa ...
, this compound is detectable in wines with pyrazine levels as low as 2
nanogram To help compare different orders of magnitude, the following lists describe various mass levels between 10−59  kg and 1052 kg. The least massive thing listed here is a graviton, and the most massive thing is the observable universe ...
s (ng) per litre. At the time of ''veraison'', when the grapes first start to ripen fully, there is the equivalent pyrazine level of 30 ng/L. In cooler climates, getting Cabernet Sauvignon grapes to ripen fully to the point where pyrazine is not detected is difficult. The green bell pepper flavour is not considered a
wine fault A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine ...
, but it may not be desirable to all consumers' tastes. The California wine region of
Monterey Monterey (; es, Monterrey; Ohlone: ) is a city located in Monterey County on the southern edge of Monterey Bay on the U.S. state of California's Central Coast. Founded on June 3, 1770, it functioned as the capital of Alta California under bot ...
was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavour, earning the nickname "Monterey veggies". In addition to its cool climate, Monterey is also prone to being very windy, which can shut down the grape vines and further inhibit ripeness. Two other well-known Cabernet Sauvignon flavours are
mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaA ...
and
eucalyptus ''Eucalyptus'' () is a genus of over seven hundred species of flowering trees, shrubs or mallees in the myrtle family, Myrtaceae. Along with several other genera in the tribe Eucalypteae, including '' Corymbia'', they are commonly known as euca ...
. Mint flavours are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region and some areas of
Washington State Washington (), officially the State of Washington, is a state in the Pacific Northwest region of the Western United States. Named for George Washington—the first U.S. president—the state was formed from the western part of the Washington ...
. Some believe that soil could also contribute to the minty notes since the flavour also appears in some wines from the Pauillac region but not from the similar climate of
Margaux Margaux (; oc-gsc, Margaus) is a former commune in the Gironde department in Nouvelle-Aquitaine in southwestern France. On 1 January 2017, it was merged into the new commune Margaux-Cantenac.Sonoma valleys and parts of Australia, but there has been no evidence to conclusively prove a direct link between proximity of eucalyptus trees and the presence of that flavour in the wine.


Winemaking

In many aspects, Cabernet Sauvignon can reflect the desires and personality of the winemaker while still presenting familiar flavours that express the typical character of the variety. The most pronounced effects are from the use of
oak An oak is a tree or shrub in the genus ''Quercus'' (; Latin "oak tree") of the beech family, Fagaceae. There are approximately 500 extant species of oaks. The common name "oak" also appears in the names of species in related genera, notably ''L ...
during production. Typically the first
winemaking Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and ...
decision is whether or not to produce a varietal or blended wine. The "Bordeaux blend" of Cabernet Sauvignon, Merlot and Cabernet franc, with potentially some
Malbec Malbec () is a purple grape variety used in making red wine. The grapes tend to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red Bordeaux wine. In France, plantations of Malbec are n ...
,
Petit Verdot Petit Verdot is a variety of red wine grape, principally used in classic Bordeaux blends. It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of favour in its home region. When it does ripen it adds tannin, ...
or Carménère, is the classic example of blended Cabernet Sauvignon, emulated in the United States with wines produced under the "
Meritage Meritage is a name for red and white Bordeaux-style wines without infringing on the Bordeaux (France) region's legally protected designation of origin. Winemakers must license the Meritage trademark from its owner, the California-based Meritage A ...
" designation. But Cabernet Sauvignon can be blended with a variety of grapes such as
Shiraz Shiraz (; fa, شیراز, Širâz ) is the List of largest cities of Iran, fifth-most-populous city of Iran and the capital of Fars province, Fars Province, which has been historically known as Pars (Sasanian province), Pars () and Persis. As o ...
,
Tempranillo Tempranillo (also known as Ull de Llebre, Cencibel, Tinto Fino and Tinta del Pais in Spain, Aragonez or Tinta Roriz in Portugal, and several other synonyms elsewhere) is a black grape variety widely grown to make full-bodied red wines in its ...
and
Sangiovese Sangiovese (, also , , ) is a red Italian wine grape variety that derives its name from the Latin ''sanguis Jovis'', "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespread grape ...
. The decision to blend is then followed by the decision of when to do the blending—before, during or after fermentation. Due to the different fermentation styles of the grapes, many producers will ferment and age each grape variety separately and blend the wine shortly before bottling. The Cabernet Sauvignon grape itself is very small, with a thick skin, creating a high 1:12 ratio of
seed A seed is an embryonic plant enclosed in a protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiospe ...
(pip) to
fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
(pulp). From these elements, the high proportions of
phenol Phenol (also called carbolic acid) is an aromatic organic compound with the molecular formula . It is a white crystalline solid that is volatile. The molecule consists of a phenyl group () bonded to a hydroxy group (). Mildly acidic, it req ...
s and
tannin Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', ...
s can have a stark influence on the structure and flavour of the wine—especially if the
must Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...
is subjected to long periods of maceration (skin contact) before fermentation. In Bordeaux, the maceration period was traditionally three weeks, which gave the winemaking staff enough time to close down the estate after harvest to take a
hunting Hunting is the human activity, human practice of seeking, pursuing, capturing, or killing wildlife or feral animals. The most common reasons for humans to hunt are to harvest food (i.e. meat) and useful animal products (fur/hide (skin), hide, ...
holiday. These long maceration periods result in very tannic and flavorful wines that require years of ageing. Wine producers wishing to make a wine more approachable within a couple of years will drastically reduce the maceration time to as few days. Following maceration, the Cabernet must be fermented at high temperatures of up to 30
°C The degree Celsius is the unit of temperature on the Celsius scale (originally known as the centigrade scale outside Sweden), one of two temperature scales used in the International System of Units (SI), the other being the Kelvin scale. The ...
(86 °F). The fermentation temperature will play a role in the result, with deeper colours and more flavour components being extracted at higher temperatures while more fruit flavours are maintained at a lower temperature. In Australia, there has been experimentation with
carbonic maceration Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves cru ...
to make softer, fruity Cabernet Sauvignon wines. The tannic nature of Cabernet Sauvignon is an important winemaking consideration. As the must is exposed to prolonged maceration periods, more tannins are extracted from the skin and will be present in the resulting wine. If winemakers choose not to shorten the period of maceration in favour of maximizing colour and flavour concentrations, there are some methods that they can use to soften tannin levels. A common method is oak ageing, which exposes the wine to gradual levels of
oxidation Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a d ...
that can mellow the harsh grape tannins as well as introduce softer "wood tannins". The choice of fining agents can also reduce tannins with gelatin and egg whites being positively-charged
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
s that are naturally attracted to the negatively charged tannin molecules. These fining agents will bond with some of the tannins and be removed from the wine during filtration. One additional method is
micro-oxygenation Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern win ...
, which mimics some of the gradual
aeration Aeration (also called aerification or aeriation) is the process by which air is circulated through, mixed with or dissolved in a liquid or other substances that act as a fluid (such as soil). Aeration processes create additional surface area in ...
that occurs with barrel ageing, with the limited exposure to oxygen aiding in the
polymerization In polymer chemistry, polymerization (American English), or polymerisation (British English), is a process of reacting monomer molecules together in a chemical reaction to form polymer chains or three-dimensional networks. There are many fo ...
of the tannins into larger molecules, which are perceived on the
palate The palate () is the roof of the mouth in humans and other mammals. It separates the oral cavity from the nasal cavity. A similar structure is found in crocodilians, but in most other tetrapods, the oral and nasal cavities are not truly sepa ...
as being softer.


Affinity for oak

One of the most noted traits of Cabernet Sauvignon is its affinity for oak, either during fermentation or in barrel aging. In addition to having a softening effect on the grape's naturally high tannins, the unique wood flavours of
vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the p ...
and baking spice complement the natural grape flavours of blackcurrant and tobacco. The particular success of Cabernet-based Bordeaux blends in the 225 litres (59 gallons) ''barrique'' significantly influenced that barrel size one of the most popular worldwide. In winemaking, the decision for the degree of oak influence (as well as which type of oak) will strongly impact the resulting wine. American oak, particularly from new barrels, imparts more robust oak flavours less subtle than those imparted by French oak. Even within the American oak family, the location of the oak source also plays a role, with oak from the state of Oregon having a more pronounced influence on Cabernet Sauvignon than oak from Missouri, Pennsylvania and Virginia. Winemakers often use a variety of oak barrels from different locations and of different ages and blend the wine as if they are blending different grape varieties. Winemakers can also control the influence of oak by using alternatives to the standard ''barrique'' barrels. Larger barrels have a smaller wood-to-wine ratio and, therefore, less pronounced oak flavours. Winemakers in Italy and Portugal sometimes use barrels made from Oak wine#Other wood types, other wood types such as chestnut and Coast Redwood, redwood. Another method that winemakers consider is ''tea bagging'' with oak chips or adding oak planks to the wines while fermenting or ageing it in stainless steel tanks. While these methods are less costly than oak barrels, they create more pronounced oak flavours, which tend not to mellow or integrate with the rest of the wine's components, nor do they provide the gradual oxidation benefit of barrel ageing.


Wine regions


Bordeaux

The Bordeaux wine region is intimately connected with Cabernet Sauvignon, even though wine is rarely made without the blended component of other grape varieties. It is the likely place of origin of the vine, and producers across the globe have invested heavily in trying to reproduce the structure and complexity of Bordeaux wines. While the "Bordeaux blend" of Cabernet Sauvignon, Cabernet Franc and Merlot created the earliest examples of acclaimed Cabernet Sauvignon wine, Cabernet Sauvignon was first blended in Bordeaux with Syrah (from the Northern Rhone), a pairing that is widely seen in Australia and some ''vin de pays'' wines from the Languedoc (wine), Languedoc. The decision to first start blending Cabernet Sauvignon was partly derived from financial necessity. The sometimes temperamental and unpredictable climate of Bordeaux during the "Little Ice Age" did not guarantee a successful harvest every year; producers had to insure themselves against the risk of losing an entire vintage by planting a variety of grapes. Over time it was discovered that the unique characteristics of each grape variety could complement each other and enhance the quality of the wine. Cabernet Sauvignon added structure, acidity, tannins and aging potential as a base or backbone of the wine. By itself, particularly when harvested at less than ideal ripeness, it can lack a sense of fruit or "fleshiness" on the palate which can be compensated by adding the rounder flavours of Merlot. Cabernet franc can add more aromas to the bouquet and more fruitiness. In the lighter soils of the Margaux region, Cabernet-based wines can lack colour, which can be achieved by blending in Petit Verdot. Malbec, used today mostly in Fronsac, Gironde, Fronsac, can add other fruit and floral aromas. DNA evidence has shown Cabernet Sauvignon is the result of crossing two other Bordeaux grape varieties— Cabernet franc and Sauvignon blanc— which has led grapevine historians, or ''ampelographers'', to believe that the grape originated in Bordeaux. Early records indicate that the grape was widespread in the Médoc region during the 18th century. The loose berry clusters and thick skins of the grape provided an excellent resistance to rot in the sometimes wet maritime climate (wine), maritime climate of Bordeaux. The grape continued to grow in popularity until the ''Powdery mildew'' epidemic of 1852 exposed Cabernet Sauvignon's sensitivity to that grape disease. With vineyards severely ravaged or lost, many Bordeaux wine growers turned to Merlot, increasing its plantings to where it soon became the most widely planted grape in Bordeaux. As the region's winemakers started to understand better the area's ''terroir'' and how the different grape varieties performed in other regions, Cabernet Sauvignon increased in plantings all along the Left Bank region of the Gironde river in the Médoc as well as Graves (wine region), Graves region, where it became the dominant variety in the wine blends. In the Right bank regions of Saint-Émilion AOC, Saint-Émilion and Pomerol, Cabernet is a distant third in plantings behind Merlot & Cabernet franc. In the wine regions of the Left Bank, the Cabernet influence of the wine has shown unique characteristics in the different regions. In Saint-Estèphe AOC, Saint-Estèphe and Pessac-Léognan, the grape develops more mineral flavours. Aromas of violets are a characteristic of Margaux. Pauillac is noted by a strong pencil, lead pencil scent and Saint-Julien-Beychevelle, Saint-Julien by Cedar wood, cedar and cigar boxes. The Cabernet wines of the Moulis-en-Médoc, Moulis are characterized by their soft tannins and rich fruit flavours while the southern Graves region is characterized by strong blackcurrant flavours, though in less intense wines overall. The percentage of Cabernet Sauvignon used in the blend will depend on ''terroir'' and the winemakers' styles as well as the vintage. The First Growth estates of Château Mouton Rothschild and Château Latour are noted for regularly producing wines with some of the highest percentages of Cabernet— often around 75%. A common factor affecting Bordeaux wines' flavours is Cabernet Sauvignon's harvest yields. Throughout Bordeaux, there is a legal maximum permitted yield of 50 hectoliters (hl) per hectare (ha). With the aid of global warming and vigorous rootstocks, many Bordeaux vineyards can easily surpass 60 hl/ha, with some estates taking advantage of the legal loophole of ''plafond limite de classement'' ("ceiling limit classification") that permits higher yields during "exceptional" years. This has had an adverse effect on the quality of production from some producers who regularly use grapes harvested at excessive yields. In recent years there has been more of an emphasis on keeping yields low, particularly for an estate's ''Grand vin''.


Other French regions

The Bordeaux wine region accounts for more than 60% of the Cabernet Sauvignon grown in France. Outside of Bordeaux, Cabernet Sauvignon is found in varying quantities throughout Le Midi and in the Loire Valley (wine), Loire Valley. Cabernet Sauvignon wines are generally lighter and less structured, drinkable much earlier than Bordeaux wine. In the southwest French ''appellation d'origine contrôlée'' (AOCs) of Bergerac AOC, Bergerac and Buzet AOC, Buzet it is used to make rosé wine. In some regions, it is used to add flavour and structure to Carignan while it is blended with Négrette in Gaillac (AOC), Gaillac and Fronton, Haute-Garonne, Fronton as well as Tannat in Madiran wine, Madiran. In Provence (wine), Provence, the grape had some presence in the region in the mid-19th century, when viticulturist Jules Guyot recommended it as a blending partner with Syrah. In recent years, several Midi wine estates, such as Mas de Daumas Gassac have received international acclaim for their Cabernet Sauvignon blended in Hérault, with Rhône wine, Rhône grapes like Syrah. It is often made as a single varietal in the ''vin de pays'' of the Languedoc. The influence of Australian flying winemakers has been considerable in how Cabernet Sauvignon is treated by some Languedoc wine estates, with some producers making wines that can seem like they are from the New World. Overall, the grape has not exerted its dominance of the region, generally considered less ideally situated to the dry climate than Syrah. The Languedoc producers, who give serious consideration to Cabernet Sauvignon, generally rely on irrigation (wine), irrigation to compensate for the climate.


Italy

Cabernet Sauvignon has a long history in Italian wines, being first introduced to the Piedmont (wine), Piedmont region in 1820. In the mid-1970s, the grape earned notoriety and controversy as a component in the so-called "Super Tuscan" wines of Tuscany. Today the grape is permitted in several ''Denominazioni di origine controllata'' (DOCs) and is used in many ''Indicazione Geografica Tipica'' (IGT) wines that are made outside DOC perimeters in certain regions. For most of its history, the grape has been viewed with suspicion as a "foreign influence" that distracts from the native grape varieties. After decades of experimentation, the general view of Cabernet Sauvignon has improved as more winemakers find ways to complement their native grape varieties with Cabernet as a blending component. In Piedmont, the grape was sometimes used as an "illegal" blending partner with Nebbiolo for DOC classified Barolo with the intention of adding colour and more fruit flavours. In the DOCs of Langhe and Monferrato, Cabernet is a permitted blending grape with Nebbiolo as well as Barbera. Wines composed of all three grape varieties are often subjected to considerable oak treatment to add a sense of sweet spiciness to compensate for the high tannins of Cabernet Sauvignon and Nebbiolo, the high acidity of Barbera. There are varietal styles of Cabernet Sauvignon produced in Piedmont, with qualities varying depending on the location. In other regions of northern Italy, such as Lombardy (wine), Lombardy, Emilia-Romagna and Friuli-Venezia Giulia (wine), Friuli-Venezia Giulia, the grape is often blended with Merlot to produce Bordeaux style blends. In the Veneto (wine), Veneto region, Cabernet Sauvignon is sometimes blended with the main grapes of Valpolicella-Corvina, Molinara (grape), Molinara and Rondinella. In southern Italy, the grape is mostly used as a blending component with local varieties-such as Carignan in Sardinia, Nero d'Avola in Sicily, Aglianico in Campania and Gaglioppo in Calabria (wine), Calabria. Cabernet Sauvignon has had a controversial history in Tuscan wine, particularly for its role in the arrival of "Super Tuscan" in the mid-1970s. The origin of Super Tuscans is rooted in the restrictive DOC practices of the Chianti zone before the 1990s. During this time, Chianti could be composed of no more than 70% Sangiovese and had to include at least 10% of one of the local white wine grapes. Many Tuscan wine producers thought they could produce better quality wine if they were not hindered by the DOC regulations, particularly if they had the freedom to use Cabernet Sauvignon in the blend and were not required to use white grape varieties. The Marchesi Antinori, marchese Piero Antinori was one of the first to create a "Chianti-style" wine that ignored the DOC regulations, releasing a 1971 Sangiovese-Cabernet Sauvignon blend known as ''Tignanello'' in 1978. Other producers followed suit, and soon the prices for these Super Tuscans were consistently beating the prices of some of the most well-known Chianti. Other Tuscan wine regions followed suit, blending Cabernet Sauvignon with
Sangiovese Sangiovese (, also , , ) is a red Italian wine grape variety that derives its name from the Latin ''sanguis Jovis'', "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespread grape ...
and even making varietal versions of the grape. Gradually the DOC system caught on and began allowing more regions to use the grape in their DOC-designated wines. Cabernet Sauvignon in Tuscany is characterized by ripe black cherry flavours that can give a perception of sweetness as well as strong notes of blackcurrant. The wines typically reach an alcohol level around 14% but can still maintain notable acidity levels. Cabernet Sauvignon can dominate the blend when blended with Sangiovese in significant quantities, with most Tuscan producers aiming to find a particular balance that suits their desired style.


Other Old World producers

The introduction of Cabernet Sauvignon to Spanish wine, Spain occurred in the Rioja (wine), Rioja region when the Marqués de Riscal planted cutting (plant), cuttings from Bordeaux in the nineteenth century. It was not until the 1960s, however, before cultivation took off. By 2015, it was the sixth most widely planted red wine grape in Spain. Today it is permitted in about half of the Spanish DOPs (''denominación de origen, Denominación de Origen Protegida''). The grape is most prominent in the Catalan wine region of Penedès, where its use was revived by the estates of Bodegas Torres and Jean León. There the grape is often blended with Tempranillo. It is also primarily a blending grape in the Ribera del Duero, but producers in Navarra (DO), Navarra have found some international acclaim for their varietal wines. In the United Kingdom, English wine producers have experimented with growing the variety in plastic tunnels which can create a greenhouse effect and protect the grapes from the less-than-ideal climate of the wine region. While the grape is permitted to be planted in some
German wine German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Ancient Rome, Roman era. Approximately 60 percent of German wine is produced in the state of Rhine ...
regions (such as the Mosel (wine), Mosel), the vineyard sites best suited for ripening Cabernet are generally already occupied with Riesling; many producers are ill-inclined to uproot the popular German variety in favour of Cabernet Sauvignon. In the 1980s, inexpensive Bulgarian Cabernet Sauvignon was highly touted for its value and helped to establish that Bulgarian wine, country's wine industry and garner it more international presence in the wine market. The grape performs a similar function for many countries in Central Europe, including Czech wine, Czech Republic, Hungarian wine, Hungary, Slovenian wine, Slovenia, and Eastern Europe, including Moldovan wine, Moldova, Romanian wine, Romania, Georgian wine, GeorgiaTurkish wine, , Turkey, Bulgaria wine, Bulgaria and Ukrainian wine, Ukraine. It can be found in the eastern Mediterranean wine regions of Cyprus wine, Cyprus, Greek wine, Greece, Israeli wine, Israel and Lebanese wine, Lebanon.


California

In California, Cabernet Sauvignon has developed its characteristic style and reputation, which is recognizable in the world's market. Production and plantings of the grape in California are similar in quantity to those of Bordeaux. The 1976 Judgment of Paris (wine), Judgment of Paris wine tasting event helped to catapult Californian Cabernet Sauvignons onto the international stage when Stag's Leap Wine Cellars' 1973 Stags Leap District AVA, Stags Leap District Cabernet Sauvignon beat out Bordeaux Wine Official Classification of 1855, classified Bordeaux estates like Château Mouton Rothschild, Château Montrose, Château Haut-Brion and Château Léoville-Las Cases in a blind tasting conducted by French wine experts. In the 1980s, a new epidemic of phylloxera hit California, devastating many vineyards, which needed replanting. There was some speculation that ravaged Cabernet vineyards would be replanted with other varietals (such as those emerging from the Rhone Rangers movement), but in fact, California plantings of Cabernet Sauvignon doubled between 1988 and 1998; many wine regions— such as Napa Valley north of Yountville AVA, Yountville and Sonoma County wine, Sonoma's Alexander Valley AVA, Alexander Valley— were almost entirely dominated by the grape variety. It also started to gain a foothold in Dry Creek Valley AVA, Dry Creek Valley, Sonoma Mountain AVA, Sonoma Mountain and Mendocino County (wine), Mendocino County. Cabernet from Sonoma County has shown a tendency to feature anise and black olive notes while Napa County Cabernets are characterized by their strong black fruit flavours. In California, the main stylistic difference in Cabernet Sauvignon is between hillside/mountain vineyards and those on flatter terrains like valley floors or some areas of the Central Valley (California), Central Valley. In Napa, the hillside vineyards of Diamond Mountain District AVA, Diamond Mountain District, Howell Mountain AVA, Howell Mountain, Mt. Veeder AVA, Mt. Veeder, Spring Mountain District AVA, Spring Mountain District have thinner, less fertile soils, which produce smaller berries with more intense flavours, reminiscent of Bordeaux wines that require years of ageing to mature. The yields are also much lower, typically in the range of 1–2 tons per acre in contrast to the 4–8 tons that can be produced in the more fertile valley floors. Wines produced from mountainside vineyards tend to be characterized by deep inky colours and strong berry aromas. Throughout California, many wine regions have the potential to grow Cabernet Sauvignon to full ripeness and produce fruity, full-bodied wines with alcohol levels regularly above the Bordeaux average of 12–13%—often in excess of 14%. The use of oak in California Cabernet has a long history, with many producers favouring the use of new oak barrels heavily composed of American oak. After the early 1980s' unsuccessful trend to create more "Wine and food matching, food friendly" wines with less ripeness and less oak influence, winemakers' focus shifted back to oak influence. Still, producers were more inclined to limit and lighten the use of oak barrels, with many turning to French oak or a combination of new and older oak barrels.


Washington State

According to the Washington State Wine Commission, Cabernet Sauvignon is the most widely planted red grape variety in Washington state. It is generally found in the warmer sites of the Columbia Valley AVA, Columbia Valley. The vines are choice plantings for growers due to their hardy vine stalks and resistance to the cold winter frost that is commonplace in Eastern Washington. Washington Cabernet Sauvignon is characterized by its fruitiness and easy drinking styles that are not overly tannic. Recent Washington American Viticultural Areas (AVAs) that have seen some success with their Cabernet Sauvignons include Red Mountain AVA, Red Mountain, Walla Walla Valley AVA, Walla Walla Valley and parts of the Yakima Valley AVA near the Tri-Cities, Washington, Tri-Cities region.


Elsewhere in the United States

In Oregon (wine), Oregon, there are small quantities of Cabernet Sauvignon planted in the warmer Southern Oregon AVA, southern regions of the Umpqua Valley AVA, Umpqua and Rogue Valley AVA, Rogue Valleys. It has also started to develop a presence in the Arizona (wine), Arizona, New York (wine), New York, Ohio (wine), Ohio, Texas wine, Texas and Virginia wine industries, particularly in the Texas Hill Country AVA, Texas Hill Country and North Fork of Long Island AVAs. Cabernet Sauvignon is made in varietal and blended styles throughout the United States. Under the American system, varietal Cabernet Sauvignon can include up to 25% other grapes.


South America

Cabernet Sauvignon is grown in nearly every South American country, including Chile (wine), Chile, Bolivia (wine), Bolivia, Brazil (wine), Brazil, Peru (wine), Peru and Uruguay (wine), Uruguay. In Chile, the wines were historically limited by the excessively high yields commonplace throughout the country. As producers began to concentrate on limiting yields, regional differences that distinguished Chilean Cabernets began to emerge. For vineyard plantings along flat river valleys, the region's climate is the most important consideration; as plantings move to higher elevations and along hillsides, soil type is a more significant concern. The wines of the Aconcagua River, Aconcagua region are noted for their ripe fruit but closed, tight structure that needs some time in the bottle to develop. In the Maipo Valley, Cabernet Sauvignon wines are characterized by their pervasive blackcurrant fruit and an earthy, dusty note. In warmer regions, such as the Colchagua Province and around Curicó, the grapes ripen more fully; they produce wines with rich fruit flavours that can be perceived as sweet due to the ripeness of the fruit. The acidity levels of these wines will be lower, and the tannins will also be softer, making the wines more approachable at a younger age.


Argentina

In Argentina, Cabernet Sauvignon lags behind
Malbec Malbec () is a purple grape variety used in making red wine. The grapes tend to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red Bordeaux wine. In France, plantations of Malbec are n ...
as the country's main red grape, but its numbers are growing. The varietal versions often have lighter fruit flavours and are meant to be consumed young. Premium examples are often blended with Malbec and produce full, tannic wines with leather and tobacco notes. In recent years, there have been increased plantings of Cabernet Sauvignon in the Uco Valley of the Mendoza Province (wine), Mendoza Province; the wines coming from vineyards planted at higher altitudes garner some international attention.


Australia

In the 1970s, the Coonawarra region first brought international attention to Australian Cabernet Sauvignons with intense fruit flavours and subtle minty notes. The Margaret River, Western Australia, Margaret River region soon followed with tightly structured wines with pronounced black fruit notes. In the 1980s, Australia followed California's contemporary trend in producing lighter, more "food friendly" wines with alcohol levels around 11-12% percent; by the early 1990s, the styles changed again to focus on balance and riper fruit flavours. Today Cabernet Sauvignon is the second most widely planted red wine grape in Australia, following Shiraz, with which it is often blended. It can be found in several wine regions, with many large producers using grapes from several states. Notable regional differences characterize Australian Cabernet Sauvignon: in addition to the wine styles of Coonawarra and Margaret River, the Barossa Valley (wine), Barossa Valley produces big, full-bodied wines while the nearby, cooler Clare Valley wine region, Clare Valley produces wines with more concentrated fruit, and wines of the Victorian wine region of the Yarra Valley (wine), Yarra Valley are noted for their balance in acidity, tannins and fruit flavours.


Other New World producers

Since the end of apartheid, the South African wine industry has been working to reestablish itself in the world's wine markets, with many regions actively promoting their Cabernet Sauvignon. Today it is the most widely planted red wine grape in South Africa. It is produced in varietal and blended styles; some producers favour a Bordeaux blend, while others follow the Australian example of blending with Syrah. Early examples of South African Cabernet Sauvignon were produced by grapes planted in vineyard locations that were cooler than ideal, creating very herbaceous wines with the distinctive "green bell pepper" notes. In the mid-1990s, there was more emphasis on harvesting at fuller ripeness, and new clones were introduced that produced riper, sweeter fruit. As the vines age and better vineyards locations are identified, regional styles are starting to emerge among South African Cabernet Sauvignons: the Stellenbosch region is noted for heavy, full-bodied wines while Constantia, Cape Town, Constantia's wines are characterized by their herbal and minty flavours. In New Zealand, the climate has been a challenge in finding wine regions suitable for producing Cabernet Sauvignon. Most of the industry focus has centred on the North Island. The Hawkes Bay region was the first to make a significant effort in producing Cabernet Sauvignon, but the region's cool climate, coupled with the high yields and fertile alluvial soils, produced wines that were still marked with aggressive green and vegetal flavours. Added focus on canopy management, which gives the grapes more sunlight to ripen by removing excess foliage, and low vigour rootstock and pruning combine to achieve lower yields and have started to produce better results. The grape is sometimes blended with Merlot to help compensate for climate and ''terroir''. Other regions in New Zealand have sprung up with a renewed focus on producing distinctive New Zealand Cabernet Sauvignon: The Gimblett Road and Havelock North regions of Hawkes Bay, with their warm gravel soils, have started to achieve notice as well as Waiheke Island near Auckland. Overall the grape lags far behind Pinot noir in New Zealand's red wine grape plantings. Canada produces cabernet sauvignon varietals and "Bordeaux blends", and some of its cabernet sauvignon is used to create ice wine.


China

The first vintage produced by Emma Gao at Silver Heights Winery in Ningxia was praised by Chinese and international winemakers, and two of her red wines are among the best-known produced in China. They are a Cabernet Sauvignon ‘Emma’s Reserve’ and a Bordeaux blend ‘The Summit’.


Popularity and criticism

In the past century, Cabernet Sauvignon has enjoyed a swell of popularity as one of the noble grapes in the world of wine. Built partially on its historical success in Bordeaux and New World wine regions like California and Australia, planting the grape is considered a solid choice in any wine region that is warm enough to cultivate it. Among consumers, Cabernet has become a familiar wine which has aided in its accessibility and appeals even from obscure wine regions and producers. In the 1980s, the Bulgarian wine industry was largely driven and introduced to the international wine market by the success of its Cabernet Sauvignon wines. The widespread popularity of Bordeaux has contributed to criticism of the grape variety for its role as a "colonizer" grape, being planted in new and emerging wine regions at the expense of focus on the unique local grape varieties. Some regions, such as Portugal, with its abundance of native grape varieties, have largely ignored Cabernet Sauvignon as it seeks to rejuvenate its wine industry beyond Port (wine), Port production.


Wine styles

The grapes' ripeness strongly influences Cabernet Sauvignon's style at harvest. When more on the unripe side, the grapes are high in
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s and will exhibit pronounced green bell peppers and vegetal flavours. When harvested overripe, the wines can taste jammy and may have aromas of stewed blackcurrants. Some winemakers choose to harvest their grapes at different ripeness levels in order to incorporate these different elements and potentially add some layer of complexity to the wine. When Cabernet Sauvignon is young, the wines typically exhibit strong fruit flavours of black cherries and plum. The aroma of blackcurrants is one of the most distinctive and characteristic elements of Cabernet Sauvignon that is present in virtually every style of wine across the globe. Styles from various regions and producers may also have eucalyptus, mint and tobacco aromas. As the wines age, they can sometimes develop aromas associated with cedar, cigar boxes and pencil shavings. New World examples generally have more pronounced fruity notes, while Old World wines can be more austere with heightened earthy notes.


Ability to age

, In the 19th and 20th centuries, Cabernet Sauvignon's reputation was built on its ability to age and develop in the bottle. In addition to softening some of their austere tannins, as Cabernet wines age, new flavours and aromas can emerge and add to the wines' complexity. Historically this was a trait characterized by Bordeaux, with some premium examples in favourable vintages having the potential to last for over a century, but producers across the globe have developed styles that could age and develop for several decades. Even with the ability to age, some Cabernet Sauvignon wines can still be approachable a few years after the vintage. In Bordeaux, the tannins of the wines tend to soften after ten years and can typically last for at least another, decade-sometimes longer, depending on the producer and vintage. Some Spanish and Italian Cabernet Sauvignons will need similar time as Bordeaux to develop, but most examples are typically made to be drunk earlier. While New World Cabernets are considered drinkable earlier than Bordeaux, premium producers such as the Californian cult wines will produce wines that need time to age and could potentially develop for two to three decades. Overall, the majority of Californian Cabernets are meant to be approachable after only a couple of years in the bottle but can still have the potential to improve further over time. Similarly, many premium Australian cabernets will also need at least ten years to develop though many are approachable after two to five years. New Zealand wines are typically meant to be consumed young and will often maintain their green herbal flavours even with extended bottle ageing. South American Cabernets have very pronounced fruit flavours when they are young, and the best-made examples will keep some of those flavours as they age. South African wines tend to favour more Old World styles and typically require six to eight years of ageing before developing further flavours.


Pairing with food

Cabernet Sauvignon is a very bold and assertive wine that has the potential to overwhelm light and delicate dishes. The wine's high tannin content, oak influences, and high alcohol levels associated with many regional styles play important roles in influencing how well the wine matches different foods. When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages, it mellows; possibilities for different food pairings open up. In most circumstances, matching the weight (alcohol level and body) of the wine to the heaviness of the food is an important consideration. Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods due to hotness levels of the capsaicins present in spices like chili peppers being enhanced by the alcohol with the heat accentuating the bitterness of the tannins. Milder spices, such as black pepper, pair better due to their ability to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with ''steak au poivre'' and pepper-crusted ahi tuna. Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods that involve charring like grilling. As the wine ages and the tannins lessen, more subtle and less bitter dishes will pair better with Cabernet Sauvignon. The oak influences of the wine can be matched with cooking methods that have similar influences on the food—such as grilling, smoking (cooking), smoking and Plank cooking, plank roasting. Dishes that include oak-influenced flavours and aromas typically found in Cabernet Sauvignon—such as dill weed, brown sugar, nutmeg and vanilla—can also pair well. The different styles of Cabernet Sauvignon from other regions can also influence how well the wine matches up with certain foods. Old World wines like Bordeaux have earthier influences and will pair better with mushrooms. Wines from cooler climates that have noticeable vegetal notes can be balanced with vegetables and Leaf vegetable, greens. New World wines, with bolder fruit flavours that may even be perceived as sweet, will pair well with bolder dishes that have lots of different flavour influences. While Cabernet Sauvignon has the potential to pair well with bitter dark chocolate, it will not pair well with sweeter styles such as milk chocolate. The wine can typically pair well with a variety of cheeses, such as cheddar (cheese), Cheddar, mozzarella and brie (cheese), Brie, but full flavoured or blue cheeses will typically compete too much with the flavours of Cabernet Sauvignon to be a complementary pairing.


Health benefits

In late 2006, the ''Federation of American Societies for Experimental Biology'' published the result of studies conducted at the Icahn School of Medicine at Mount Sinai that showed the beneficial relationship of resveratrol, a compound found in all red wine, in reducing the risk factors associated with Alzheimer's disease. The study showed that resveratrol found in Cabernet Sauvignon could reduce levels of amyloid beta peptides, which attack brain cells and are part of the wikt: etiology, etiology of Alzheimer's. Resveratrol has also been shown to promote the clearance of amyloid-beta peptides. It has also been shown that non-alcoholic extracts of Cabernet Sauvignon protect hypertensive rats during ischaemia and Reperfusion therapy, reperfusion.


See also

*International variety


References


External links


Cabernet Sauvignon Grape
- Cabernet Sauvignon Grape Information Page on appellationamerica.com
Cabernet Sauvignon
- Cabernet Sauvignon on DryRedWines.com {{Good article Red wine grape varieties