Cabernet Sauvignon is a late-ripening variety, with small, deeply colored, thick-skinned berries that yield dark, intensely flavored, tannic, long-lived wines.
april 07 2011
The “king” of the world’s red wine grapes, cabernet sauvignon originated in the Bordeaux region of France, but also produces superlative wines around the globe, including California, Washington State, South America, Eastern Europe, and Australia. In California, the finest renditions generally come from the Napa Valley.
Cabernet SauvignonCabernet Sauvignon is a late-ripening variety, with small, deeply colored, thick-skinned berries that yield dark, intensely flavored, tannic, long-lived wines that often require years of aging to soften and become drinkable. Like chardonnay, the grape can be grown in a multitude of different growing regions and conditions (although it prefers warmer climates) and yet reliably impart characteristic varietal aromas and flavors, which most often are compared to black currant, cherry, bell pepper and green olive.
Cabernet Sauvignon profits from blending with other complementary grape types, such as the softer, fruitier merlot and the highly perfumed cabernet franc (with which it is customarily blended in Bordeaux), and also from extended wood aging, most notably in French oak barrels. Often hard and monochromatic when young, cabernet sauvignon, with extended bottle aging, can develop fine, complex aromas and flavors.
Cabernet is an excellent accompaniment to red meats, especially steak and roast beef.
Source: http://www.drinkwine.com/wine_guide/varietals/cabernet.html
Date: October 4, 2010
The “king” of the world’s red wine grapes, cabernet sauvignon originated in the Bordeaux region of France, but also produces superlative wines around the globe, including California, Washington State, South America, Eastern Europe, and Australia. In California, the finest renditions generally come from the Napa Valley.
Cabernet SauvignonCabernet Sauvignon is a late-ripening variety, with small, deeply colored, thick-skinned berries that yield dark, intensely flavored, tannic, long-lived wines that often require years of aging to soften and become drinkable. Like chardonnay, the grape can be grown in a multitude of different growing regions and conditions (although it prefers warmer climates) and yet reliably impart characteristic varietal aromas and flavors, which most often are compared to black currant, cherry, bell pepper and green olive.
Cabernet Sauvignon profits from blending with other complementary grape types, such as the softer, fruitier merlot and the highly perfumed cabernet franc (with which it is customarily blended in Bordeaux), and also from extended wood aging, most notably in French oak barrels. Often hard and monochromatic when young, cabernet sauvignon, with extended bottle aging, can develop fine, complex aromas and flavors.
Cabernet is an excellent accompaniment to red meats, especially steak and roast beef.
Source: http://www.drinkwine.com/wine_guide/varietals/cabernet.html
