Cabernet Sauvignon
[ka-behr-NAY soh-vihn-YOHN (soh-vee-NYAWN)]
If not the king of the top-quality red-wine grapes, as many argue, Cabernet Sauvignon is certainly the most successful and popular. It’s the primary grape of most of the top vineyards in France’s MÉDOC and GRAVES districts. It’s also the source for most of California’s superb red wines and, with about 70,000 acres as of the year 2000, the state’s most widely planted red variety. Cabernet Sauvignon’s reputation for excellence has made it popular around the world. There’s been heavy planting (which continues) in CHILE, AUSTRALIA, and eastern Europe, especially Bulgaria. Cabernet Sauvignon has also begun making inroads into SPAIN and ITALY in areas where local grapes have dominated for centuries. In 1997 researchers at UNIVERSITY OF CALIFORNIA, DAVIS determined that Cabernet Sauvignon is an offspring of SAUVIGNON BLANC and CABERNET FRANC. Since Cabernet Sauvignon appeared in the late seventeenth century prior to plant hybridization practices, UC Davis scientists believe that its origin was a natural occurrence rather than a planned CROSS of the two parents. This serendipitous union turned out to be viticulturally historical. The flavor, STRUCTURE, COMPLEXITY, and longevity of wines made from Cabernet Sauvignon are what makes this grape so popular. Its fruity flavors have been described as CHERRY, black cherry, BLACKCURRANT (or cassis), and raspberry. In addition, other flavor descriptions include MINTY, CEDAR, CHOCOLATE, and bell pepper; the word TOBACCO is often used to describe older vintages. The ACIDITY and TANNINS found in Cabernet Sauvignon wines help form the basis for its structure and longevity. In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following: MERLOT, CABERNET FRANC, PETIT VERDOT, or MALBEC. In California, wines are more often made with 100 percent Cabernet Sauvignon grapes, although the trend is now toward some blending, as in Bordeaux. In Australia, there is a predilection to blend Cabernet Sauvignon with SHIRAZ, which is widely grown there. Although the Cabernet Sauvignon grape has been grown in Italy for over 150 years, it has only recently become more popular there. Italian winemakers are now blending small amounts of Cabernet Sauvignon with SANGIOVESE, the country’s top red wine grape. They also make a few top-quality wines with a majority of Cabernet Sauvignon. In Spain, there are blends of Cabernet Sauvignon and the local favorite, TEMPRANILLO. Throughout the world you’ll find a multitude of well-made Cabernet Sauvignon-based wines. Among the most notable are those from France’s Château Lafite-Rothschild, Château Latour, Château Mouton-Rothschild, and Château Margaux and California’s Beaulieu Vineyards, Caymus Vineyards, Heitz Wine Cellars, and Robert Mondavi Winery. Although known as Cabernet Sauvignon throughout most of the C world, in parts of France this grape is also called Bouche, Bouchet, Petit-Cabernet, Sauvignon Rouge, and Vidure. See also RUBY CABERNET.
Related Links:
Algeria, Languedoc-Roussillon, Macedon Ranges, Rhode Island, Louisiana, South Australia
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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