Cabernet Sauvignon
Dictionary of Grape Varietals
Courtesy Bill Warry’s World of Wine
(An on-line partwork to be updated at regular intervals)
This extremely popular grape varietal is only around 400 years old. It is assessed by DNA typing at the UC Davis Department of Viticulture and Oenology in California, as being a cross of Cabernet Franc and Sauvignon Blanc.
The blackcurrent of the Cabernet Franc and the grassiness of the Sauvignon Blanc both come through in Cabernet Sauvignon wines. It is easy to cultivate in the full spectrum of vine tolerant climatic conditions. It has thick skins that make it quite resistant to rot and frost.
It is often used in a blend, particularly in Bordeaux. Most of that region’s wines are, in varying proportions, a blend of Cabernet Sauvignon and Merlot.
As a single varietal it produces a robust, full bodied, wine that is dense, dark and has quite a lot of tannin. It typically has hints of fruits of the forest and other dark fruits. It lends itself well to beef stews, steaks and roasts.
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