Cabernet Sauvignon

Cabernet Sauvignon (ka-bur-nay so-vee-ny­­­on)

Also known as: Vidure, Bouchet, Sauvignon Rouge

Cabernet Sauvignon is a cross between Cabernet Franc and Sauvignon Blanc grapes, believed to have occurred wild in the fields, through spontaneous cross-pollination. First identified in France in the early 1700’s, Cabernet Sauvignon contends for the title of the greatest red wine grape in the world. It is the benchmark vine of Bordeaux and California and is planted in virtually every wine-producing region of the world with a climate warm enough to ripen it successfully, both in northern and southern hemispheres.

Grown to be used as a varietal or in a blend, most often with Cabernet Franc, Merlot, Malbec and Petite Verdot as in the Bordeaux region of France, Cabernet Sauvignon is described as having the flavor of black cherry and black currants (cassis) with aromas of cherry, black cherry and plum when young, cedar and cigar when aged. Its very small, thick-skinned berries provide a high ratio of solids to juice, resulting in wines of deep color, extract and tannin, worthy of aging.

Sources: Jancis Robinson , Oxford Campanion to Wine, Second Edition, 1999, Society of Wine Educators Web Site, www.societyofwineeducators.org, Kobrand Corporation, www.kobrandwineandspirits.com, E&J Gallo, www.gallowineacademy.com