Red-wine variety of grape
Cabernet
Sauvignon
|
---|
|
|
Color of berry skin
| Black
|
---|
Also called
| Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, Vidure, Sauvignon Rouge
|
---|
Notable regions
| Bordeaux
,
Tuscany
,
Napa Valley
,
Paso Robles AVA
,
Sonoma County
,
Australia
,
Margaret River
,
South Africa
,
Friuli
,
British Columbia, Canada
|
---|
Notable wines
| Classified Bordeaux estates
,
Californian
cult wines
|
---|
Ideal soil
| Gravel
|
---|
Hazards
| Underripeness,
powdery mildew
,
eutypella scoparia
,
excoriose
|
---|
VIVC
number
| 1929
|
---|
|
General
| Dense, dark, tannic
|
---|
Cool climate
| Vegetal, bell pepper, asparagus
|
---|
Medium climate
| Mint, black pepper, eucalyptus
|
---|
Hot climate
| Jam
|
---|
Cabernet Sauvignon
(
French:
[kab??n?
sovi???]
) is one of the world's most widely recognized red
wine
grape
varieties
. It is grown in nearly every major
wine producing country
among a diverse spectrum of climates from
Australia
and
British Columbia, Canada
to
Lebanon's
Beqaa Valley
. Cabernet Sauvignon became internationally recognized through its prominence in
Bordeaux wines
, where it is often blended with
Merlot
and
Cabernet Franc
. From
France
and
Spain
, the grape spread across
Europe
and to the
New World
where it found new homes in places like
California's
Napa Valley
,
New Zealand
's
Hawke's Bay
,
South Africa's Stellenbosch region
,
Australia's
Margaret River
,
McLaren Vale
and
Coonawarra
regions, and
Chile's
Maipo Valley
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.
[1]
However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine grape, with a total of 341,000 hectares (3,410 km
2
) under vine worldwide.
[2]
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
during the 17th century in southwestern
France
. 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
late to avoid frost and resistant to
viticultural hazards
such as
rot
and insects?and to its consistent presentation of structure and flavours which express the typical character ("
typicity
") 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.
[3]
The classic profile of Cabernet Sauvignon tends to be
full-bodied
wines with high
tannins
and noticeable
acidity
that contributes to the wine's
aging potential
. In cooler climates, Cabernet Sauvignon produces wines with black currant 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
, Cabernet Sauvignon wines tend to have characteristic eucalyptus or
menthol
notes.
[4]
History and origins
[
edit
]
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
and referenced by
Pliny the Elder
. 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
Carmenere
which was once known as
Grand Vidure
.
[3]
Another theory was that the grapevine originated in the
Rioja
region of
Spain
.
[5]
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
Medoc
region. The first estates known to have actively grown the variety (and the likely source of Cabernet vines for other estates) were
Chateau Mouton
and
Chateau d'Armailhac
in
Pauillac
.
[3]
The grape's true origins were discovered in 1996 with the use of
DNA typing
at the
UC Davis Department of Viticulture and Enology
by a team led by
Carole Meredith
. The DNA evidence determined that Cabernet Sauvignon was the offspring of
Cabernet franc
and
Sauvignon blanc
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.
[3]
In 2016, scientists at the UC Davis announced they had sequenced a draft of the whole
genome
of the Cabernet Sauvignon grape, the first genome of a commercial wine-producing grape to be sequenced.
[6]
Offspring and White Cabernet
[
edit
]
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
produced the French wine grape
Marselan
.
[7]
Cygne blanc
is a white-berried
seedling
of Cabernet Sauvignon that was discovered in 1989 growing in a garden in
Swan Valley, Western Australia
.
Cabernet blanc
is a crossing of Cabernet Sauvignon and an unknown hybrid grape variety that was discovered in
Switzerland
in the late 20th century.
[8]
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.
[9]
Compared to its Cabernet parent, Malian appears to lack
anthocyanins
in the subepidermal cells but retains them in the
epidermis
, 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.
[10]
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
Prosecco
) to create the red Italian wine grape
Incrocio Manzoni 2.15
.
[11]
In 1972, the Australian agency
CSIRO
crossed Cabernet Sauvignon grapes with the Spanish
Sumoll
variety to create three new varieties:
Cienna
,
Tyrian
and
Rubienne
.
[12]
In 1983, Cabernet Sauvignon was crossed with the white
German wine
grape
Bronner
to create the white wine grape
Souvignier gris
.
[13]
Viticulture
[
edit
]
While Cabernet Sauvignon can grow in a variety of climates, its suitability as a
varietal
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
and ripen (typically 1?2 weeks after Merlot and Cabernet franc
[1]
), 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.
[
further explanation needed
]
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
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.
[3]
The Cabernet grape variety has thrived in a variety of
vineyard soil
types, making the consideration of soil less of a concern, particularly for New World winemakers. In Bordeaux, the soil aspect of
terroir
was historically an important consideration in determining which of the major Bordeaux grape varieties were planted. While Merlot seemed to thrive in
clay
- and
limestone
-based soils (such as those of the
Right Bank
regions of the
Gironde estuary
), Cabernet Sauvignon seemed to perform better in the
gravel
-based soil of the Medoc 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.
[3]
In the Napa Valley wine regions of
Oakville
and
Rutherford
, the soil is more
alluvial
and dusty. Rutherford Cabernet Sauvignon has been often quoted as giving a sense of
terroir
with a taste of "Rutherford dust".
[14]
In the
South Australian wine
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.
[15]
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
. Excessive yields can result in less concentrated and flavorful wine with flavours more on the green or
herbaceous
side
[
citation needed
]
. 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
of grape clusters soon after
veraison
.
[3]
In general, Cabernet Sauvignon has good resistance to most
grape diseases
,
powdery mildew
being the most noted exception. It is, however, susceptible to the vine diseases
Eutypella scoparia
and
excoriose
.
[1]
The "green bell pepper" flavor
[
edit
]
A couple of noted Cabernet Sauvignon flavours are intimately tied to
viticultural
and climate influences. The herbaceous or green bell pepper flavour is most widely recognised, caused by
pyrazines
, which are more prevalent in under-ripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by
sunlight
as the grape continues to ripen. To the human
palate
, this compound is
detectable
in wines with pyrazine levels as low as 2
nanograms
(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
, but it may not be desirable to all consumers' tastes. The California wine region of
Monterey
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.
[3]
Two other well-known Cabernet Sauvignon flavours are
mint
and
eucalyptus
. 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
. 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
. Resinous Eucalyptus flavours tend to appear in regions that are habitats for the eucalyptus tree, such as California's Napa and
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.
[3]
Winemaking
[
edit
]
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
during production. Typically the first
winemaking
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
,
Petit Verdot
or Carmenere, is the classic example of blended Cabernet Sauvignon, emulated in the United States with wines produced under the "
Meritage
" designation. But Cabernet Sauvignon can be blended with a variety of grapes such as
Shiraz
,
Tempranillo
and
Sangiovese
.
[3]
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.
[16]
The Cabernet Sauvignon grape itself is very small, with a thick skin, creating a high 1:12 ratio of
seed
(pip) to
fruit
(pulp).
[17]
From these elements, the high proportions of
phenols
and
tannins
can have a stark influence on the structure and flavour of the wine?especially if the
must
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
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
(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
to make softer, fruity Cabernet Sauvignon wines.
[3]
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
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
proteins
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
, which mimics some of the gradual
aeration
that occurs with barrel ageing, with the limited exposure to oxygen aiding in the
polymerization
of the tannins into larger molecules, which are perceived on the
palate
as being softer.
[5]
Affinity for oak
[
edit
]
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
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.
[3]
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
other wood types
such as
chestnut
and
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.
[5]
Wine regions
[
edit
]
Bordeaux
[
edit
]
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
.
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
, can add other fruit and floral aromas.
[3]
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 Medoc 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
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 Medoc as well as
Graves
region, where it became the dominant variety in the wine blends. In the Right bank regions of
Saint-Emilion
and
Pomerol
, Cabernet is a distant third in plantings behind Merlot & Cabernet franc.
[3]
In the wine regions of the Left Bank, the Cabernet influence of the wine has shown unique characteristics in the different regions. In
Saint-Estephe
and
Pessac-Leognan
, the grape develops more mineral flavours. Aromas of violets are a characteristic of Margaux. Pauillac is noted by a strong
lead pencil
scent and
Saint-Julien
by
cedar
and
cigar boxes
. The Cabernet wines of the
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.
[3]
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 Chateau Mouton Rothschild and
Chateau Latour
are noted for regularly producing wines with some of the highest percentages of Cabernet? often around 75%.
[1]
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
.
[3]
Other French regions
[
edit
]
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
. Cabernet Sauvignon wines are generally lighter and less structured, drinkable much earlier than Bordeaux wine. In the southwest French
appellation d'origine controlee
(AOCs) of
Bergerac
and
Buzet
it is used to make
rose
wine. In some regions, it is used to add flavour and structure to
Carignan
while it is blended with
Negrette
in
Gaillac
and
Fronton
as well as
Tannat
in
Madiran
. In
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
Herault
, with
Rhone 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
to compensate for the climate.
[1]
Italy
[
edit
]
Cabernet Sauvignon has a long history in
Italian wines
, being first introduced to the
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.
[3]
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
,
Emilia-Romagna
and
Friuli-Venezia Giulia
, the grape is often blended with Merlot to produce Bordeaux style blends. In the
Veneto
region, Cabernet Sauvignon is sometimes blended with the main grapes of
Valpolicella
-
Corvina
,
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
.
[3]
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
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.
[18]
Other Tuscan wine regions followed suit, blending Cabernet Sauvignon with
Sangiovese
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.
[3]
Other Old World producers
[
edit
]
The introduction of Cabernet Sauvignon to
Spain
occurred in the
Rioja
region when the
Marques de Riscal
planted
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 (
Denominacion de Origen Protegida
). The grape is most prominent in the
Catalan wine
region of
Penedes
, where its use was revived by the estates of
Bodegas Torres
and
Jean Leon
. There the grape is often blended with Tempranillo. It is also primarily a blending grape in the
Ribera del Duero
, but producers in
Navarra
have found some international acclaim for their varietal wines.
[5]
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
regions (such as the
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
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 Republic
,
Hungary
,
Slovenia
, and Eastern Europe, including
Moldova
,
Romania
,
Georgia
, Turkey
,
Bulgaria
and
Ukraine
. It can be found in the eastern
Mediterranean
wine regions of
Cyprus
,
Greece
,
Israel
and
Lebanon
.
[3]
California
[
edit
]
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.
[1]
The 1976
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
Cabernet Sauvignon beat out
classified Bordeaux
estates like
Chateau Mouton Rothschild
,
Chateau Montrose
,
Chateau Haut-Brion
and
Chateau Leoville-Las Cases
in a
blind tasting
conducted by French wine experts.
[5]
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
and
Sonoma
's
Alexander Valley
? were almost entirely dominated by the grape variety. It also started to gain a foothold in
Dry Creek Valley
,
Sonoma Mountain
and
Mendocino County
.
[3]
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.
[5]
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
. In Napa, the hillside vineyards of
Diamond Mountain District
,
Howell Mountain
,
Mt. Veeder
,
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.
[3]
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%.
[5]
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 "
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.
[3]
Washington State
[
edit
]
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
. 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.
[3]
Recent Washington
American Viticultural Areas
(AVAs) that have seen some success with their Cabernet Sauvignons include
Red Mountain
,
Walla Walla Valley
and parts of the
Yakima Valley AVA
near the
Tri-Cities
region.
[5]
Elsewhere in the United States
[
edit
]
In
Oregon
, there are small quantities of Cabernet Sauvignon planted in the warmer
southern regions
of the
Umpqua
and
Rogue Valleys
.
[3]
It has also started to develop a presence in the
Arizona
,
New York
,
Ohio
,
Texas
and
Virginia wine
industries, particularly in the
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.
[5]
South America
[
edit
]
Cabernet Sauvignon is grown in nearly every South American country, including
Chile
,
Bolivia
,
Brazil
,
Peru
and
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
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
Curico
, 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.
[3]
Argentina
[
edit
]
In Argentina, Cabernet Sauvignon lags behind
Malbec
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.
[3]
In recent years, there have been increased plantings of Cabernet Sauvignon in the
Uco Valley
of the
Mendoza Province
; the wines coming from vineyards planted at higher altitudes garner some international attention.
[5]
Australia
[
edit
]
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
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
produces big, full-bodied wines while the nearby, cooler
Clare Valley
produces wines with more concentrated fruit, and wines of the
Victorian wine
region of the
Yarra Valley
are noted for their balance in acidity, tannins and fruit flavours.
[3]
Other New World producers
[
edit
]
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.
[1]
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
's wines are characterized by their herbal and minty flavours.
[3]
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:
[3]
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
.
[5]
Overall the grape lags far behind
Pinot noir
in New Zealand's red wine grape plantings.
[1]
Canada
produces cabernet sauvignon varietals and "Bordeaux blends", and some of its cabernet sauvignon is used to create
ice wine
.
[
citation needed
]
China
[
edit
]
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.
[19]
[20]
They are a Cabernet Sauvignon ‘Emma’s Reserve’ and a Bordeaux blend ‘The Summit’.
[20]
Popularity and criticism
[
edit
]
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
production.
[3]
Wine styles
[
edit
]
The grapes' ripeness strongly influences Cabernet Sauvignon's style at harvest. When more on the unripe side, the grapes are high in
pyrazines
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.
[3]
Ability to age
[
edit
]
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.
[3]
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.
[3]
Pairing with food
[
edit
]
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
.
[5]
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
and
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.
[5]
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
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
,
mozzarella
and
Brie
, but full-flavoured or
blue cheeses
will typically compete too much with the flavours of Cabernet Sauvignon to be a complementary pairing.
[5]
Health benefits
[
edit
]
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
etiology
of Alzheimer's.
[21]
Resveratrol has also been shown to promote the clearance of amyloid-beta peptides.
[22]
It has also been shown that non-alcoholic extracts of Cabernet Sauvignon protect hypertensive rats during
ischaemia
and
reperfusion
.
[23]
See also
[
edit
]
References
[
edit
]
- ^
a
b
c
d
e
f
g
h
i
Robinson, J., ed. (2006).
The Oxford Companion to Wine
(Third ed.). Oxford University Press. pp.
119?121
.
ISBN
0-19-860990-6
.
- ^
"Distribution of the world's grapevine varieties"
(PDF)
.
oiv.int
.
International Organisation of Vine and Wine
. 28 February 2018. Archived from
the original
(PDF)
on 2018-03-01
. Retrieved
1 March
2018
.
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a
b
c
d
e
f
g
h
i
j
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l
m
n
o
p
q
r
s
t
u
v
w
x
y
z
aa
ab
ac
ad
ae
af
ag
ah
Clarke, Oz (2001).
Encyclopedia of Grapes
. Harcourt Books. pp. 47?56.
ISBN
0-15-100714-4
.
- ^
Wine & Spirits Education Trust
"Wine and Spirits: Understanding Wine Quality"
pgs 6-9, Second Revised Edition (2012), London,
ISBN
9781905819157
- ^
a
b
c
d
e
f
g
h
i
j
k
l
m
n
Goldstein, E. (2006).
Perfect Pairings
. University of California Press. pp.
134?139
.
ISBN
978-0-520-24377-4
.
- ^
Carpenter, Kasey (2016-11-18).
"Scientists Unravel Cabernet Sauvignon's Genome"
.
Wine Spectator
. Retrieved
2016-11-30
.
- ^
Alley, L. (September 30, 2007). "New French Wine Grape Arrives in US Market".
The Wine Spectator
. p. 17.
- ^
J. Robinson, J. Harding and J. Vouillamoz
Wine Grapes ? A complete guide to 1,368 vine varieties, including their origins and flavours
pgs 148-149, 285-286 Allen Lane 2012
ISBN
978-1-846-14446-2
- ^
Cleggett wines:
Archived
2007-08-29 at the
Wayback Machine
history and pictures of the gris and white mutants;
Transcript of ABC show about bronze and white mutants
- ^
Walker, A. R.; Lee, E.; Robinson, S. P. (2006). "Two new grape cultivars, bud sports of Cabernet Sauvignon bearing pale-coloured berries, are the result of the deletion of two regulatory genes of the berry colour locus".
Plant Mol Biol
.
62
(4?5): 623?635.
doi
:
10.1007/s11103-006-9043-9
.
PMID
16932847
.
S2CID
38970718
.
- ^
J. Robinson, J. Harding and J. Vouillamoz
Wine Grapes ? A complete guide to 1,368 vine varieties, including their origins and flavours
pgs 469-471, 594-595 Allen Lane 2012
ISBN
978-1-846-14446-2
- ^
"Cienna Factsheet"
(PDF)
.
CSIRO
. Archived from
the original
(PDF)
on 27 September 2007
. Retrieved
22 July
2019
.
- ^
Vitis International Variety Catalogue
(VIVC)
Souvignier gris
Archived
2014-02-03 at the
Wayback Machine
Accessed: January 20th, 2014
- ^
Rutherford Dust Society
"
About us
"
Accessed: February 22nd, 2008
- ^
Stevenson, T. (2005).
The Sotheby's Wine Encyclopedia
. Dorling Kindersley. pp. 578?581.
ISBN
0-7566-1324-8
.
- ^
D. Mouer
"
Meritage: What's in a Name
Archived
2013-05-25 at the
Wayback Machine
"
Wine Maker Magazine, August 2004
- ^
For contrast,
Semillon
has a 1:25 pip to pulp ratio.
- ^
Ewing-Mulligan, M.; McCarthy, E. (2001).
Italian Wines for Dummies
. Hungry Minds. pp. 155 & 167?169.
ISBN
0-7645-5355-0
.
- ^
"Q&A: Emma Gao, winemaker-director, Silver Heights - Harpers Wine & Spirit Trade News"
.
harpers.co.uk
. Retrieved
2022-02-18
.
- ^
a
b
"Top 10 most influential women in China's wine trade"
.
The Drinks Business
. 2019-03-08
. Retrieved
2022-02-17
.
- ^
J. Gaffney "Drinking Cabernet May Cut Risk of Alzheimer's, Study Finds",
Wine Spectator Magazine
, December 31, 2006, pg 17
- ^
Marambaud P, Zhao H, Davies P (November 2005).
"Resveratrol promotes clearance of Alzheimer's disease amyloid-beta peptides"
.
J. Biol. Chem
.
280
(45): 37377?82.
doi
:
10.1074/jbc.M508246200
.
PMID
16162502
.
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Fantinelli, J. C.; Mosca, S. M. (2007). "Cardioprotective effects of a non-alcoholic extract of red wine during ischaemia and reperfusion in spontaneously hypertensive rats".
Clin. Exp. Pharmacol. Physiol
.
34
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doi
:
10.1111/j.1440-1681.2007.04567.x
.
PMID
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.
S2CID
26868337
.
External links
[
edit
]