| Cabernet Sauvignon | |
|---|---|
 |
|
| Cabernet Sauvignon grapes | |
| Species: | Vitis Vinifera |
| Also called: | Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, Vidure and Sauvignon Rouge |
| Origin: | Bordeaux-from a crossing of Cabernet Franc and Sauvignon blanc that most likely occurred in the 17th century |
| Notable regions: | All over the world-notably Bordeaux, Tuscany, Napa Valley, Sonoma County, Australia |
| Notable wines: | Classified Bordeaux estates, Californian cult wines. Vitis vinifera ( Common Grape Vine) is a species of Vitis, native to the Mediterranean region, central Europe, and A Bordeaux wine is any Wine produced in the Bordeaux region of France. Cabernet Franc is one of the major varieties of red Wine Grape in Bordeaux Sauvignon blanc is a green-skinned Grape variety which originates from the Bordeaux region of France. This list of wine-producing regions catalogues significant Growing regions where Vineyards are planted Toscana wine is Italian wine from the Tuscany region Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world's Napa Valley AVA is an American Viticultural Area located in Napa County, California, USA. Sonoma County wine is Wine made in Sonoma County, California, USA. The Australian wine industry is the fourth-largest exporter in the world exporting over 400 million litres a year to a large international export market that includes "old world" For the 1855 Exposition Universelle de Paris, Emperor Napoleon III requested a classification system for France 's best Bordeaux wines which were to be on California wine is Wine made in the US state of California. Nearly three-quarters the size of France, California accounts for nearly 90 Cult wines are those for which dedicated groups of committed enthusiasts will pay large sums of money |
| Hazards: | Under ripeness, Powdery mildew, eutypella scoparia and excoriose |
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. Powdery mildew is a fungal disease that affects a wide range of plants Eutypella scoparia is a Plant pathogen that causes Eutypa dieback on Pecan. Dead-arm, sometimes grape canker is a disease of grapes caused by a deep-seated wood rot of the arms or trunk of the grapevine Wine is an Alcoholic beverage made from the fermentation of Grape juice This is a list of varieties of cultivated Grapes whether used for Wine, or eating as a Table grape, fresh or dried ( Raisin, currant, sultana It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. The following is a list of wine-producing countries and their volume of wine production for the year 2005 in Metric tonnes Data is reported from the Food Canadian wine is produced in Southern Ontario and southern British Columbia, and Nova Scotia. The Okanagan (oʊkəˈnɑːɡən also known as the Okanagan Valley and sometimes as Okanagan Country is a region located in the Canadian province Lebanon is the oldest site of wine production in the world The Phoenicians of its coastal strip were instrumental in spreading wine and viticulture throughout the Beqaa ( Arabic: البقاع "valley" also transliterated as Bekaa, Biqâ‘ or Becaa) is a fertile Valley in Cabernet Sauvignon became internationally recognized first through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet franc. A Bordeaux wine is any Wine produced in the Bordeaux region of France. Merlot ('MERL-oh' in British English mer-LOH in American English and standard French is a red Wine Grape that is used as both a blending grape and for Cabernet Franc is one of the major varieties of red Wine Grape in Bordeaux From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. French wine is produced in several regions throughout France, on over 800000 Hectares (over 2 million Acres of Vineyards and in a typical New World wines are those Wines produced outside the traditional wine-growing areas of Europe, in particular from Argentina, Australia, Canada California wine is Wine made in the US state of California. Nearly three-quarters the size of France, California accounts for nearly 90 Napa Valley AVA is an American Viticultural Area located in Napa County, California, USA. The Australian wine industry is the fourth-largest exporter in the world exporting over 400 million litres a year to a large international export market that includes "old world" Coonawarra is a Wine region, on the Limestone Coast of South Australia, that is famous for the Chilean wine is Wine made in the South American country of Chile. Maipo River is the main River flowing through Santiago Metropolitan Region, Chile. 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]
Despite its prominence in the world of wine, the grape is a relatively new variety being the product of a chance crossing between Cabernet franc and Sauvignon blanc sometime during the 17th century in southwestern France. Plant breeding is the art and science of changing the genetics of plants for the benefit of humankind Sauvignon blanc is a green-skinned Grape variety which originates from the Bordeaux region of France. This article is about the country For a topic outline on this subject see List of basic France topics. Its popularity is often attributed to the ease of cultivating, with the grape's thick skins and hardy vines being resistant to rot and frost, as well as the grape's consistency in presenting structure and flavors expressing the typical character ("typicity") of the variety. Decomposition (or spoilage) refers to the break down of tissue of a formerly living Organism into simpler forms of matter Frost is the solid deposition of Water vapor from saturated air Typicity is a term in Wine tasting used to describe the degree to which a Wine reflects its origins and thus demonstrates the signature characteristics of the area Familiarity and ease of pronunciation have aided Cabernet Sauvignon wines to be good sellers among consumers, even when 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 native grape varieties. [2]
Contents |
History and origins
For many years, the origins of Cabernet Sauvignon were not clearly understood with many myths and conjunctures surrounding it. The origins of the word "Sauvignon" is believed to be derivative of the French sauvage meaning "wild" and refer to the grape being a wild Vitis vinifera vine native to France. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people Vitis vinifera ( Common Grape Vine) is a species of Vitis, native to the Mediterranean region, central Europe, and Until recently the grape was rumored to have ancient origins, perhaps even being the Biturica grape used to make ancient Roman wine and referenced by Pliny the Elder. Ancient Rome played a pivotal role in the history of Wine. The earliest influences of Viticulture on the Italian peninsula Gaius or Caius Plinius Secundus, ( AD 23 – August 25, AD 79 better known as Pliny the Elder, was an ancient Author 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 belief that Vidure was a reference to the hard wood (French vigne dure) of the vine, with a possible relationship to Carménère which was once known as Grand Vidure. The Carmenère grape is a Wine Grape variety originally planted in the Médoc region of Bordeaux, France, where it was used to [2] Other theories included the possibility that the grapevine originated in the Rioja region of Spain. La Rioja is a province and autonomous community of northern Spain. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. [3]
While the exact time period when the name Cabernet Sauvignon became more prevalent over Petite Vidure is not known, records indicate that the grape was a popular Bordeaux planting in the 18th century Médoc region. The Médoc ( Occitan: Medoc) is a region of France, well-known as a Wine growing region located in the département of The first estates known to have actively grown the variety (and the likely source of Cabernet vines for other estates) were Château Mouton and Château d'Armailhac in the Pauillac. Château Mouton Rothschild is a wine estate located in the village of Pauillac in the Médoc, 50 km (30 mi north-west of the city of Bordeaux Château d'Armailhac, previously named Château Mouton-d'Armailhacq, Château Mouton-du-Baron Philippe and Château Mouton-Baronne-Philippe, is a Winery Pauillac is a commune in the Gironde department in Aquitaine in southwestern France. [2]
The grape's true origins were discovered in the late 1990s with the use of DNA typing at the UC Davis Department of Viticulture and Enology, by a team lead by Dr. Carole Meredith. Carole P Meredith is an American Grape Geneticist who was a Professor at the Department of Viticulture and Enology of University 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 sometime in the 17th century. Prior to this discovery, this possible origin had been suspected, from the similarity of the grapes' names as well as the fact that Cabernet Sauvignon shares similar aromas with both grapes--such as the black currant and pencil box aromas of Cabernet franc and the grassiness of Sauvignon blanc. The Blackcurrant ( Ribes nigrum) is a species of Ribes Berry native to central and northern Europe and northern Asia. Grass is the common word that generally describes Monocotyledonous green Plants The family Gramineae ( Poaceae) are the "true grasses" and include [2]
Offspring and White Cabernet
While not as prolific in mutating as Pinot noir or as widely used in production of offspring, Cabernet Sauvignon has been linked to other grape varieties. In biology mutations are changes to the Nucleotide sequence of the Genetic material of an organism Pinot noir ('pino nwar is a red Wine Grape variety of the species Vitis vinifera. In 1961, a cross of Cabernet Sauvignon and Grenache produced the French wine grape Marselan. Grenache (pronounced gren-ash) (in Spanish, Garnacha, in Catalan, Garnatxa) is probably the most widely planted variety of red wine Marselan is a French wine grape that is a cross between Cabernet Sauvignon and Grenache. [4] 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 have 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. [5] 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. Not to be confused with Anthocyanidin, their sugar free counterparts The epidermis is the outer single-layered group of cells covering a Plant, especially the Leaf and young tissues of a Vascular plant including stems 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. [6] It is not unusual to have these kinds of 'gris' ("gray") and 'blanc' mutants of 'black' grapes: the Pinot and Grenache families are examples, although the 'Malian' deletion is bigger than the mutation found in Pinot blanc. Pinot blanc is a white Wine Grape. It is a Genetic mutation of Pinot gris, which is itself a mutation of Pinot noir.
Viticulture
While Cabernet Sauvignon has the potential to 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. Varietal describes Wines made primarily from a single named Grape variety. 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 growing-season climate plays a factor in how early the grapes will be harvested. In Botany, a bud is an undeveloped or embryonic Shoot and normally occurs in the Axil of a Leaf or at the tip of the stem The Harvesting of Wine Grapes is one of the most crucial steps in the process of Winemaking. Many wine regions in California give the vine access to 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 incremental harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and is thusly blended with other grapes to fill in the gaps. As global warming has increased the number of warm vintage years, the possibility of creating varietal Cabernet in Bordeaux is often present, making the decision to blend more of an ideological and tradition-based decision. Global warming is the increase in the average measured temperature of the In some regions, the consideration of climate will be more important than soil. In regions that are too cool, there is a potential for more herbaceous and green bell pepper flavors from less than ideally ripened grapes. "Green pepper" redirects here For green peppercorns see Black pepper. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavors of cooked or stewed black currants. [2]
The Cabernet grape variety has thrived in a variety of vineyard soil types, making the consideration of soil less of concern particularly for New World winemakers. The soil composition of vineyards is one of the most important viticultural consideration when planting grape vines In Bordeaux, the soil aspect of aspect of terroir was historically an important consideration in determining which of the major Bordeaux grape varieties where planted. Terroir (/t̪εʁwaʁ/ in French (terruño pago was originally a French term in Wine, Coffee and Tea used to denote the special characteristics 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 Médoc region on the Left Bank. Clay is a naturally occurring material composed primarily of fine-grained Minerals which show plasticity through a variable range of Water content, and Limestone is a Sedimentary rock composed largely of the Mineral Calcite ( Calcium carbonate: CaCO3 The Gironde is a navigable Estuary (often falsely referred to as a River) in southwest France and is formed from the meeting of the rivers Dordogne Gravel is rock that is of a specific Particle size range In Geology, gravel is any loose rock that is larger than two millimeters (2mm 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, delaying ripening. In regions where the climate is warmer, there is more emphasis on soil that is less fertile, which promotes less vigor in the vine which can keep yields low. [2] In the Napa Valley wine regions of Oakville and Rutherford, the soil is more alluvial and dusty. The Oakville AVA is an American Viticultural Area located within Napa Valley AVA and centered around the town of Oakville California. The Rutherford AVA is an American Viticultural Area located within Napa Valley AVA and centered around the town of Rutherford, California Alluvium (from the Latin, alluvius, from alluere, "to wash against" is Soil or Sediments deposited by a river or other running Rutherford Cabernet Sauvignon has been often quoted as giving a sense of terroir with a taste of "Rutherford dust". [7] In the South Australian wine region of Coonawarra, Cabernet Sauvignon has produced vastly different results from grapes 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. The South Australian wine industry is responsible for more than half the production of all Australian wine. Coonawarra is a Wine region, on the Limestone Coast of South Australia, that is famous for the Terra rosa is a type of red Clay soil produced by the weathering of Limestone. [8]
In addition to ripeness levels, the harvest yields can also have a strong influence in the resulting quality and flavors of Cabernet Sauvignon wine. In Agriculture, crop yield (also known as "agricultural output" is not only a measure of the Yield of cereal per unit area of land under cultivation The vine itself is prone to vigorous yields, particularly when planted on the vigorous SO4 rootstock. A rootstock is a Plant, and sometimes just the Stump, which already has an established healthy root system, used for Grafting a cutting or Excessive yields can result in less concentrated and flavorful wine with flavors more on the green or herbaceous side. A herbaceous plant (or in botanical use a Herb) is a Plant that has leaves and stems that die down at the end of 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. Viticulture (from the Latin word for Vine) is the Science, production and study of Grapes which deals with the series of For other uses of the term "Pruning" see Pruning (disambiguation. Véraison is a French term but has been adopted into the English literature on Viticulture. [2]
In general, Cabernet Sauvignon has good resistance to most grape diseases, powdery mildew being the most noted exception. This article is a list of diseases of Grapes ( Vitis spp Bacterial diseases Fungal diseases Melanconium fuligineum Powdery mildew is a fungal disease that affects a wide range of plants It is, however, susceptible to the vine diseases Eutypella scoparia and excoriose. Eutypella scoparia is a Plant pathogen that causes Eutypa dieback on Pecan. Dead-arm, sometimes grape canker is a disease of grapes caused by a deep-seated wood rot of the arms or trunk of the grapevine [1]
The "green bell pepper" flavor
There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences. Viticulture (from the Latin word for Vine) is the Science, production and study of Grapes which deals with the series of The most widely recognized is the herbaceous or green bell pepper flavor caused by pyrazines, which are more prevalent in under-ripened grapes. Pyrazine is a Heterocyclic Aromatic Organic compound. Pyrazine is a symmetrical molecule with Point group D2h Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by sunlight as the grape continues to ripen. Sunlight, in the broad sense is the total spectrum of the Electromagnetic radiation given off by the Sun. To the human palate this compound is detectable in wines with pyrazine levels as low as 2 nanograms (ng) per liter. The palate (ˈpælɨt is the roof of the Mouth in humans and Vertebrate animals The litre or liter (see spelling differences) is a unit of Volume. At the time of veraison, when the grapes first start to fully ripen, there is the equivalent pyrazine level of 30 ng/l. In cooler climates, it is difficult to get Cabernet Sauvignon grapes to ripen fully to the point where pyrazine is not detected. The green bell flavor is not considered a wine fault but it may not be desirable to all consumers' tastes. A wine fault or defect is an unpleasant characteristic of a Wine often resulting from poor Winemaking practices The California wine region of Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavor, earning the nickname of "Monterey veggies". The Monterey AVA is an American Viticultural Area located in eastern Monterey County, California. In addition to its cool climate, Monterey is also prone to being very windy, which can have the effect of shutting down the grape vines and further inhibiting ripeness. [2]
Two other well known Cabernet Sauvignon flavors are mint and eucalyptus. Mentha ( mint) is a Genus of about 25 Species (and many hundreds of varieties) of Flowering plants in the family Eucalyptus (From Greek ευκάλυπτος meaning "well covered" is a diverse Genus of Trees (and a few shrubs the members of which Mint flavors 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. Washington wine is Wine produced from Grapes grown in the US state of Washington. There is some belief that soil could also be a contributor to the minty notes, since the flavor also appears in some wines from the Pauillac region but not from similar climate of Margaux. Margaux is a commune in the Gironde department in Aquitaine in southwestern France. Resinous Eucalyptus flavors 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 flavor in the wine. The Sonoma Valley AVA is an American Viticultural Area in Sonoma County, California, USA which centers on the Sonoma Valley (also [2]
Winemaking
In many aspects, Cabernet Sauvignon can reflect the desires and personality of the winemaker while still presenting familiar flavors that express the typical character of the variety. The most pronounced effects are from the use of oak during production. The use of Oak in Wine plays a significant role in Winemaking and can have a profound effect on the resulting wine impacting the color flavor Typically the first winemaking decision is whether or not to produce a varietal or blended wine. Winemaking, or vinification, is the production of Wine, starting with selection of the Grapes and ending with bottling the finished wine The "Bordeaux blend" of Cabernet Sauvignon, Merlot and Cabernet franc, with potentially some Malbec, Petit Verdot or Carménère, is the classic example of blended Cabernet Sauvignon, emulated in the United States with wines produced under the "Meritage" designation. Malbec is a variety of Grape used in making Red wine. The grapes tend to have an inky dark colour and robust Tannins Long known as one of the Petit verdot is a variety of red Wine Grape, principally used in classic Bordeaux blends The United States of America —commonly referred to as the Meritage is a word used to distinguish Wines that are made in the style of red Bordeaux but without infringing on that region's legally Protected designation of But Cabernet Sauvignon can be blended with a variety of grapes such as Shiraz, Tempranillo and Sangiovese. Syrah is a dark-skinned variety of Grape used in Wine. Syrah is grown in many countries and is primarily used to produce powerful Red wines which enjoy Tempranillo is a variety of black Grape widely grown to make full-bodied red wines Its name is the Diminutive of the Spanish temprano ("early" Sangiovese is a Red wine Grape variety originating in Italy whose name derives from sanguis Jovis, "the blood of Jove " [2] The decision to blend is then followed by the decision of when to do the blending— before, during or after fermentation. The process of fermentation in Wine is the Catalyst function that turns Grape juice into an Alcoholic beverage. 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. [9]
The Cabernet Sauvignon grape itself is very small, with a thick skin, creating a high 1:12 ratio of seed (pip) to fruit (pulp). A seed (in some plants referred to as a kernel) is a small embryonic Plant enclosed in a covering called the seed coat usually with some stored The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. [10] From these elements the high proportions of phenols and tannins can have a stark influence on the structure and flavor of the wine— especially if the must is subjected to long periods of maceration (skin contact) before fermentation. Phenol, is a toxic colourless Crystalline Solid with a sweet tarry odor commonly referred to as a "hospital smell" Tannins are Astringent, bitter plant Polyphenols that either bind and Precipitate or shrink Proteins The astringency from the tannins is what MUST may refer to Militära underrättelse- och säkerhetstjänsten, the Swedish Military Intelligence and Security Service Misr University Maceration is the Winemaking process where the phenolic materials of the grape— Tannins, coloring agents ( Anthocyanins) and flavor compounds— 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. Hunting is the practice of pursuing Animals for Food, Recreation, or Trade. The results of these long maceration periods are very tannic and flavorful wines that require years of aging. Wine producers that wish to make a wine more approachable within a couple of years will drastically reduce the maceration time to as a little as a few days. Following maceration, the Cabernet must can be fermented at high temperatures up to 30℃ (86°F). The Celsius Temperature scale was previously known as the centigrade scale. Fahrenheit is a temperature scale named after Daniel Gabriel Fahrenheit (1686–1736 a German Physicist who proposed it in 1724 The temperature of fermentation will play a role in the result, with deeper colors and more flavor components being extracted at higher temperatures while more fruit flavors are maintained at lower temperature. In Australia there has been experimentation with carbonic maceration to make softer, fruity Cabernet Sauvignon wines. Carbonic maceration is a Winemaking technique often associated with the French wine region of Beaujolais, in which whole Grapes are fermented [2]
The tannic nature of Cabernet Sauvignon is an important winemaking consideration. As the must is exposed to prolonged periods of maceration, 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 favor of maximizing color and flavor concentrations, there are some methods that they can use to soften tannin levels. A common methods is oak aging, which exposes the wine to gradual levels of oxidation that can mellow the harsh grape tannins as well as introduce softer "wood tannins". Redox (shorthand for reduction-oxidation reaction describes all Chemical reactions in which atoms have their Oxidation number ( Oxidation state 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. Finings are substances that are usually added at or near the completion of the processing of Wine, Beer and various nonalcoholic juice beverages Gelatin (also gelatine, from French gélatine) is a translucent colourless brittle nearly tasteless solid substance, extracted from the Albumen redirects here For other uses see Albumen (disambiguation. Electric charge is a fundamental conserved property of some Subatomic particles which determines their Electromagnetic interaction. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl These fining agents will bond with some of the tannins and be removed from the wine during filtration. Filtration is a mechanical or physical operation which is used for the separation of solids from fluids (liquids or gases by interposing a medium to fluid flow through which the fluid One additional method is micro-oxygenation which mimics some of the gradual aeration that occurs with barrel aging, 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. Micro-oxygenation is a process used in Winemaking to introduce Oxygen into wine in a controlled manner Aeration is the Process by which Air is circulated through mixed with or dissolved in a Liquid or substance In Polymer chemistry, polymerization is a process of reacting Monomer Molecules together in a Chemical reaction to form three-dimensional networks The palate (ˈpælɨt is the roof of the Mouth in humans and Vertebrate animals [3]
Affinity for oak
One of the most noted traits of Cabernet Sauvignon is its affinity for oak, either during fermentation or in barrel aging. An aging barrel is a barrel used to age Wine or distilled spirits such as Whiskey, Brandy, or Rum. In addition to having a softening effect on the grape's naturally high tannins, the unique wood flavors of vanilla and spice complement the natural grape flavors of black currant and tobacco. Vanilla is a Flavoring derived from Orchids of the genus Vanilla native to Mexico. A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive Tobacco is an Agricultural product recognized as an addictive drug processed from the fresh Leaves of plants in the genus Nicotiana. The particular success of Cabernet-based Bordeaux blends in the 225 liter (59 gallon) barrique were a significant influence in making that barrel size one of the most popular worldwide. A gallon is a measure of Volume. It is in current use in the United States and still has limited use in many other English-speaking countries In winemaking, the decision for the degree of oak influence (as well as which type of oak) will have a strong impact on the resulting wine. American oak, particularly from new barrels, will impart stronger oak flavors that are less subtle than those imparted by French oak. Even within the American oak family, the location of the oak source will also play a role with oak from the state of Oregon having more pronounced influence on Cabernet Sauvignon than oak from Missouri, Pennsylvania and Virginia. Oregon ( is a state in the Pacific Northwest region of the United States. Missouri ( or) is a state in the Midwestern region of the United States bordered by Iowa, Illinois, Kentucky, Tennessee The Commonwealth of Pennsylvania ( often colloquially referred to as PA (its abbreviation by natives and Northeasterners is a state located in the Northeastern The Commonwealth of Virginia ( is an American state Winemakers will often use a variety of oak barrels from different locations and of different ages and blend the wine as if they were blending different grape varieties. [2]
Winemakers can also control the influence of oak by using alternatives to the standard barrique barrels. Larger barrels will have a smaller wine-to-wood ratio and therefore less pronounced oak flavors. Winemakers in Italy and Portugal will sometimes use barrels made from other wood types such as chestnut and redwood. Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. The use of Oak in Wine plays a significant role in Winemaking and can have a profound effect on the resulting wine impacting the color flavor Chestnut ( Castanea) (including some chinkapin or Chinquapin) is a Genus of eight or nine Species of Deciduous Another method that winemakers will consider tea bagging with oak chips or adding oak planks to the wines while fermenting or aging it in stainless steel tanks. The use of Oak in Wine plays a significant role in Winemaking and can have a profound effect on the resulting wine impacting the color flavor While these methods are less costly than oak barrels, they create more pronounced oak flavors, 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 aging. [3]
Wine regions
Bordeaux
The Bordeaux wine region is intimately connected with Cabernet Sauvignon, even though wine is rarely made without the blended component of other grape varieties. The wine regions of Bordeaux are the area around the city of Bordeaux within the Gironde department of Aquitaine. It is the likely "birthplace" 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, a pairing that is widely seen in Australia and some vin de pays wines from the Languedoc. Syrah is a dark-skinned variety of Grape used in Wine. Syrah is grown in many countries and is primarily used to produce powerful Red wines which enjoy Languedoc wine, including the Vin de pays labeled Vin de Pays d'Oc, is produced in southern France. The decision to first start blending Cabernet Sauvignon was partly derived from financial necessity. The sometime 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. The Little Ice Age (LIA was a period of cooling occurring after a warmer era known as the Medieval Warm Period or Medieval Climate Optimum Over time it was discovered that the unique characteristics of each grape variety can complement each other and enhance the overall quality of wine. As a base, or backbone of the wine, Cabernet Sauvignon added structure, acidity, tannins and aging potential. In Computer science, ACID ( Atomicity Consistency Isolation Durability) is a set of properties that guarantee that Database transactions are By itself, particularly when harvested at less than ideal ripeness, its can lack a sense of fruit or "fleshiness" on the palate which can be compensated from by adding the rounder flavors of Merlot. Cabernet franc can add additional aromas to the bouquet as well as more fruitiness. In the lighter soils of the Margaux region, Cabernet-based wines can lack color, which can be achieved by blending in Petit Verdot. Malbec, used today mostly in Fronsac, can add additional fruit and floral aromas. Fronsac is the name or part of the name of the following communes in France Fronsac Gironde, in the Gironde department Fronsac Haute-Garonne [2]
DNA evidence has shown Cabernet Sauvignon is the result of the crossing of 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. Ampelography ( Αμπελος, "vine" + γραφος 'writing' is the field of Botany concerned with the identification and classification of grapevines Early records indicate that the grape was a popular planting in the Médoc region during the 18th century. The loose berry clusters and thick skins of the grape provided a good resistance to rot in the sometimes wet maritime climate of Bordeaux. An oceanic climate (also called marine west coast climate and maritime climate) is the Climate typically found along the west coasts at the middle latitudes The grape continued to grow in popularity till the oidium epidemic of 1852 exposed Cabernet Sauvignon's sensitivity to that grape disease. This article is about a type of fungal spore For the Ascomycete genus see Oidium (genus. 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 better understand the area's terroir and how the different grape varieties performed in different region, Cabernet Sauvignon increased in plantings all along the Left Bank region of the Gironde river in the Médoc as well as Graves region, where it became the dominant variety in the wine blends. Graves (ˈgrɑːv meaning ' Gravelly land' in French) is an important subregion of the Bordeaux Wine region In the Right bank regions of Saint-Émilion and Pomerol, Cabernet is a distant third in plantings behind Merlot & Cabernet franc. Saint-Émilion is a commune in the Gironde department in Aquitaine in southwestern France. Pomerol is a commune in the Gironde department in Aquitaine in southwestern France. [2]
In the wine regions of the Left Bank, the Cabernet influence of the wine has shown unique characteristics in the different regions.
In Saint-Estèphe and Pessac-Léognan, the grape develops more mineral flavors. Saint-Estèphe is a commune in the Gironde department in Aquitaine in southwestern France. Pessac-Léognan is a French Wine appellation, consisting of 10 communes Cadaujac, Canéjan, Gradignan, Léognan, Aromas or violets are a characteristic of Margaux. Pauillac is noted by a strong lead pencil scent and Saint-Julien by cedar and cigar boxes. A pencil is a Writing or Drawing instrument consisting of a thin stick of Pigment (usually Graphite, but can also be coloured pigment or Saint-Julien-Beychevelle is a commune on the left bank of the Garonne estuary in the Gironde department in Aquitaine in southwestern Cedar ( Cedrus) is a genus of Coniferous Trees in the Plant family Pinaceae. See also Cigar box (juggling and Baker Bowl (aka "The Cigar Box" A cigar box is a Box container for Cigar The Cabernet wines of the Moulis are characterized by their soft tannins and rich fruit flavors while the southern Graves region is characterized by strong black currant flavors, though in less intense wines over all. Moulis-en-Médoc is a commune in the Gironde department in Aquitaine in southwestern France. [2] 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 Château Mouton Rothschild and Château Latour are noted for regularly producing wines with some of the highest percentage of Cabernet— often around 75%. First Growth (Premier Cru status refers to a classification of Wines primarily from the Bordeaux region of France Château Latour is a French Wine estate rated as a First Growth under the 1855 Bordeaux Classification. [1]
A common factor affecting the flavors of Bordeaux wines is the harvest yields of Cabernet Sauvignon. Throughout Bordeaux there is a legal maximum permitted yield of 50 hectoliters (hl) per hectare (ha). The litre or liter (see spelling differences) is a unit of Volume. Explanation The hectare is commonly used in most countries around the world especially in domains concerned with land planning and management such as Agriculture, 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 affect 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 estates Grand vin. [2]
Other French regions
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. Southern France (or the South of France) colloquially known as Le Midi, is a loosely defined geographical area consisting of the regions of France that The Loire Valley wine region includes the French wine regions situated along the Loire River from the Muscadet region near the city of Nantes In general, Cabernet Sauvignon wines are lighter and less structured, drinkable much earlier than Bordeaux wine. In the southwest French appellation d'origine contrôlée (AOCs) of Bergerac and Buzet it is used to make rosé wine. Appellation d’origine contrôlée ( AOC) which translates as "controlled term of origin" is the French certification granted to certain French A rosé (From French rosé ‘pinkish’ Wine has some of the color typical of a red wine but only enough to turn it pink In some regions it is used to add flavor and structure to Carignan while it is blended with Négrette in Gaillac and Fronton as well as Tannat in Madiran. Carignan is a red Wine grape that originated in Cariñena Aragon and was later transplanted to Sardinia, elsewhere in Italy, France Négrette is a dark red Wine Grape grown primarily in South West France in the region between Albi and Toulouse. Gaillac AOC is an Appellation d'Origine Contrôlée (AOC in South West France in the département of Tarn, just north of Toulouse Fronton is a commune in the Haute-Garonne department in southwestern France. Tannat is a red Wine Grape, historically grown in South West France in the Madiran AOC and is now one of the most prominent grapes in Uruguay Madiran wine is produced around the village of Madiran in Gascony under two Appellations d'Origine Contrôlées (AOCs Madiran for red wines 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. Provence (Provençal wine comes from the French wine -producing region of Provence in southeast France. Jules Guyot ( 1807 - March 31 1872) was a French physician and Agronomist who was born in the commune of Gyé-sur-Seine in the department In recent years, several Midi wine estates, such as Mas de Daumas Gassac have received international acclaim for their Cabernet Sauvignon blended in Hérault, with Rhône grapes like Syrah. Mas de Daumas Gassac is a French wine producer from the wine region Languedoc, classified as Vin de Pays de l' Hérault due to its use of Hérault ( Occitan: Erau) is a department in the southwest of France named after the Hérault river. The Rhône wine region in Southern France is situated in the Rhône river valley and produces numerous wines under various Appellation d'origine contrôlée 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. History Wine has been traded internationally since ancient times Overall, the grape has not exerted it 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. Irrigation is an artificial application of water to the soil usually for assisting in growing crops [1]
Italy
Cabernet Sauvignon has a long history in Italian wines, being first introduced to the Piedmont region in 1820. Italian wine is Wine produced in Italy, a Country which is home to some of the oldest wine-producing regions in the world Piemonte wine is the range of Italian wines made in the province of Piedmont in the northwestern corner of Italy. In the mid-1970s, the grape earned notoriety and controversy as a component in the so-called "Super Tuscan" wines of Tuscany. Toscana wine is Italian wine from the Tuscany region Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world's Tuscany (Toscana is a region in Italy. It has an area of 22990 km² and a population of about 3 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. Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an Appellation) Indicazione geografica tipica is the second of four classifications of Wine recognized by the government of Italy. 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 compliment their native grape varieties with Cabernet as a blending component. [2]
In Piedmont, the grape was sometimes used as an "illegal" blending partner with Nebbiolo for DOC classified Barolo with the intention of adding color and more fruit flavors. The Nebbiolo ( Italian) or Nebieul ( Piedmontese) is one of the most important wine Grape varieties of Italy 's Piedmont For the Italian town see Barolo (CN. Barolo is an Italian Wine, one of many to claim the title "Wine of kings In the DOCs of Langhe and Monferrato, Cabernet is a permitted blending grape with Nebbiolo as well as Barbera. The Langhe (Langa from old dialect Mons Langa et Bassa Langa) is a hilly area to the south and west of the river Tanaro in the Province of Cuneo in Montferrat (in Piemontèis, Monfrà; in Italian, Monferrato) is part of the region of Piedmont in Northern Italy. Barbera is a red Wine Grape variety that is the second most-planted variety in Italy (the first is Sangiovese) Wines that are composed of all three grape varieties are often subjected to consider oak treatment to add a sense of sweet spiciness to compensate for the high tannins of Cabernet Sauvignon and Nebbiolo as well as the high acidity of Barbera. There are varietal styles of Cabernet Sauvignon produce 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. Lombardia wine is the Italian wine produced in the Lombardy region of north central Italy. Emilia-Romagna is one of the 20 Regions of Italy. The capital is Bologna. Friuli-Venezia Giulia wine (or Friuli wine is Wine made in the northeastern Italian region of Friuli-Venezia Giulia. In the Veneto region, Cabernet Sauvignon is sometimes blended with the main grapes of Valpolicella-Corvina, Molinara and Rondinella. Valpolicella is a viticultural zone of the Province of Verona, Italy, east of Lake Garda. Corvina is an Italian wine Grape variety that is sometimes also referred to as Corvina Veronese or Cruina. Molinara is a red Italian wine Grape grown primarily in the Veneto region of north eastern Italy. Rondinella is an Italian wine Grape mainly grown in the Veneto region of Italy and used in wines such as Valpolicella and Bardolino 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. Sardinia (sɑrˈdɪnɪə Sardegna Sardigna or Sardinnya is the second-largest island in the Mediterranean Sea (after Sicily) Nero d'Avola is "the most important red wine Grape in Sicily " and is one of Italy's most important indigenous varieties Sicily ( Italian and Sicilian: Sicilia) is an autonomous region of Italy. Aglianico (pronounced "ah-LYAH-nee-koe" is a black grape grown in the Campania and Basilicata regions of Italy. Campania is a region of Southern Italy in Europe. The region has a population of around 5 Gaglioppo is a red Wine Grape that is grown in southern Italy, primarily around Calabria. Calabrian wine is Italian wine from the Calabria region of southern Italy. [2]
Cabernet Sauvignon has had a controversial history in Tuscan wine, particularly for its role in the arrivals of "Super Tuscan" in the mid 1970s. Toscana wine is Italian wine from the Tuscany region Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world's The origin of Super Tuscans is rooted in the restrictive DOC practices of the Chianti zone prior to the 1990s. Chianti is a famous Red wine of Italy, which takes its name from a traditional region of Tuscany where it is produced 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 a 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 not require 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. Marchesi Antinori Srl is an Italian wine company that can trace its history back to 1385. Other producers followed suit and soon the prices for these Super Tuscans were consistently beating the prices of some of most well known Chianti. [11] Other Tuscan wine region followed suit, blending Cabernet Sauvignon with Sangiovese and even making varietal versions of the grape. Sangiovese is a Red wine Grape variety originating in Italy whose name derives from sanguis Jovis, "the blood of Jove " 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 flavors that can give a perception of sweetness as well as strong notes of black currant. The Black Cherry ( Prunus serotina, also occasionally Wild Black Cherry Rum Cherry or Mountain Black Cherry is a species of cherry, native to eastern The wines typically reach an alcohol level around 14% but can still maintain notable levels of acidity. Alcohol by volume (abbreviated as abv or ABV) is a standard measure of how much alcohol ( Ethanol) is contained in an Alcoholic beverage When blended with Sangiovese in significant quantities, Cabernet Sauvignon can dominant the blend with most Tuscan producers aiming to find a particular balance that suits their desired style. [2]
Other Old World producers
The introduction of Cabernet Sauvignon in Spanish wine occurred in the Rioja region when the Marqués de Riscal planted cuttings from Bordeaux. Spanish wines are wines produced in the southwestern European country of Spain. Rioja is a Wine, with Denominación de Origen Calificada (DOC Plant cutting, also known as striking/cloning is a technique for vegetatively (asexually propagating plants in whicha piece of the source plant containing at least one By 2004, it was the sixth most widely planted red wine grape in Spain. [1] Today it is found in some quantities in every Spanish wine region, though it is not permitted in every Denominación de Origen (DO) designated region. The majority of Wine regions in Spain are referred to as denominaciones (similar to the French Appellation) whose wine is regulated for quality according See also Protected designation of origin Denominación de Origen (Designation of Origin - DO is part of a regulatory Classification system primarily for In those areas, wines with Cabernet Sauvignon are relegated to less distinguished designations such as Vino de la Tierra or Vino de Mesa. In the United States table wine is used as a legal definition to differentiate standard Wine from stronger (higher alcohol content Fortified wine or [2] The grape is most prominent in the Catalan wine region of Penedès, where its use was revived by the estates of Bodegas Torres and Jean León. Catalan wine is Wine made in the Spanish wine region of Catalonia. The Penedès wine-making region of Catalonia in Northeast Spain lies to the south-west of the city of Barcelona. Founded in 1870 by Jaime Torres Bodegas Torres is a historical wine growing company located in Pacs some 4 km from Vilafranca del Penedès, where the company has its head office 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. Ribera del Duero is a Spanish wine-making region and Denominación de Origen (DO on the country's northern Plateau and is one of five wine regions Navarra Denominación de Origen (DO extends over practically the entire southern half of the autonomous community of Navarre ( Spanish Navarra [3]
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. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located Wine which is grown and produced in the United Kingdom is generally classified as either English wine or Welsh wine (depending on country of origin (but A greenhouse (also called a glasshouse or hothouse) is a building where plants are cultivated 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 favor of Cabernet Sauvignon. German wine is primarily produced in the southwest of Germany, along River Rhine and its tributaries with the oldest plantations going back to the Roman Mosel is one of 13 German wine regions ( Weinbaugebiete) for quality wines (''QbA'' and ''Prädikatswein'', and takes its name from the Moselle River Riesling is a white Grape variety which originates in the Rhine region of Germany. 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 state of Bulgaria (България transliterated bg-Latn ''Balgaria'' The country preserves the traditions (in ethnic name language and alphabet of the First Bulgarian Grape growing and Wine production have a long history in Bulgaria, dating back to the times of the Thracians. The grape is performing a similar function for many countries in Eastern Europe, including Czech Republic, Georgia, Hungary, Moldova, Romania, Russia, Slovenia, and Ukraine. Many regions of the Czech Republic have large wine producing areas Georgia is the oldest Wine producing region of Europe, if not the world Hungarian wine has a history dating back to at least Roman times and that history reflects the country's position between the Slavs and the Germanic peoples Moldova has a well established Wine industry It has a vineyard area of, of which are used for commercial production Romania is one of the world's largest wine producers, producing (as of 2003 around 545700 Tonnes of Wine. Russian wine refers to Wine made in the Russian Federation and to some extent wines made in the former Union of Soviet Socialist Republics though this later Slovenian wine is Wine from the Central European country of Slovenia. The wine industry of Ukraine is well-established with long traditions It can be in the eastern Mediterranean wine regions of Cyprus, Greece, Israel and Lebanon. The Cypriot wine industry ranks 37th in the world in terms of total production quantity (37500 tonnes Greece is one of the oldest Wine - producing regions in the world The Israeli wine industry has Wineries numbering in the hundreds and ranging in size from small boutique enterprises making a few thousand bottles per year to the largest producing Lebanon is the oldest site of wine production in the world The Phoenicians of its coastal strip were instrumental in spreading wine and viticulture throughout the [2] In Russia there is the similarly named, but otherwise unrelated hybrid grape, Cabernet Severny that has begun to supplant Cabernet Sauvignon plantings due to its more consistent performance in that region's cooler climate. Hybrid grapes refer commonly to those Grape varieties which are the product of a crossing between two or more different Vitis Species Cabernet severny is a hybrid variety of red Grape mainly used for Wine production in Russia. [1]
California
In California, Cabernet Sauvignon has developed its characteristic style and reputation, 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 help 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 Château Mouton Rothschild, Château Montrose, Château Haut-Brion and Château Léoville-Las Cases in a blind tasting conducted by French wine experts. The Paris Wine Tasting of 1976 or the Judgment of Paris was a Wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British Stag's Leap Wine Cellars is a winery in the Stags Leap District of Napa Valley, California established by Warren Winiarski in 1972 The Stags Leap District AVA is an American Viticultural Area located within the Napa Valley AVA north of the city of Napa, California. For the 1855 Exposition Universelle de Paris, Emperor Napoleon III requested a classification system for France 's best Bordeaux wines which were to be on Château Mouton Rothschild is a wine estate located in the village of Pauillac in the Médoc, 50 km (30 mi north-west of the city of Bordeaux Château Montrose is a Winery in the Saint-Estèphe appellation of the Bordeaux region of France. Château Haut-Brion is a First Growth in the Bordeaux Wine Official Classification of 1855. Château Léoville-Las Cases is a Winery in the Saint-Julien appellation of the Bordeaux region of France. Wine tasting (often in wine circles simply tasting) is the sensory examination and evaluation of Wine. [3] In the 1980s, a new epidemic of phylloxera hit California, devastating many vineyards, which needed replanting. This article is about the grape phylloxera For the Genus, see Phylloxera (genus. 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 completely dominated by the grape varieties. The Rhone Rangers are a group of Winemakers who promote the use of Grape varieties from the Rhône Valley in the south of France. The Yountville AVA is an American Viticultural Area located within Napa Valley AVA and centered around the town Yountville, California. Sonoma County wine is Wine made in Sonoma County, California, USA. The Alexander Valley is an American Viticultural Area located north of Healdsburg in Sonoma County, California. It also started to gain a foothold in Dry Creek Valley, Sonoma Mountain and Mendocino County. The Dry Creek Valley AVA is an American Viticultural Area in Sonoma County California, located northwest of the town of Healdsburg. The Sonoma Mountain AVA is an American Viticultural Area in Sonoma County, California, USA. The Mendocino County wine is an Appellation that designates Wine made from Grapes grown mostly in Mendocino County, California [2] 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 flavors. '''Anise''' or Aniseed, less commonly anís (stressed on the second syllable ( Pimpinella anisum) is a Flowering plant in the family Apiaceae The Olive ( Olea europaea) is a Species of small Tree in the family Oleaceae, native to the coastal areas of the eastern [3]
In California, the main stylistic difference in Cabernet Sauvignon is between hillside/mountain vineyards and those on flatter terrain like valley floors or some areas of the Central Valley. The Central Valley is a large flat valley that dominates the central portion of the U In Napa, the hillside vineyards of Diamond Mountain District, Howell Mountain, Mt. Veeder, Spring Mountain District have thinner, less fertile soils which produces smaller berries with more intense flavors, reminiscent of Bordeaux wines that require years of aging to mature. The Diamond Mountain District AVA is an American Viticultural Area located in California 's Mayacamas Mountains in the northeast portion of the The Howell Mountain AVA is an American Viticultural Area located within Napa Valley AVA. The Mt Veeder AVA is an American Viticultural Area located within Napa Valley AVA among the Mayacamas Mountains. The Spring Mountain District AVA is an American Viticultural Area located in the Napa Valley AVA in California. The yields are also much lower, typically in the range of 1-2 tons per acre in contrast to the 4-8 acres that can be produced in the more fertile valley floors. Units of mass There are three similar units of Mass called the ton: Long ton (simply ton in countries such as the United The acre is a unit of Area in a number of different systems including the imperial and U [2] Wines produced from mountainside vineyards tend to be characterized by deep inky colors and strong berry aromas. The word berry has two meanings one based on a botanical definition the other on common identification Throughout California there are many wine regions that 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%. The use of Wine tasting descriptors allow the taster an opportunity to put into words the Aromas and Flavors that they experience and can be used in assessing [3]
The use of oak in California Cabernet has a long history, with many producers favoring 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, but 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. Wine and food matching is the process of pairing a food with complementary flavors aromas and textures found in Wine. [2]
Other American wine regions
After Merlot, Cabernet Sauvignon is the second most widely planted grape variety in Washington State. It is generally found in the warmer sites of the Columbia Valley. The Columbia Valley AVA is an American Viticultural Area which lies in the Columbia River Plateau, through much of central and southern Washington state 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. For the university see Eastern Washington University. Eastern Washington is a Region of the United States defined as the part of Washington Cabernet Sauvignon is characterized by its fruitiness and easy drinking styles that are not overly tannic. [2] 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. An American Viticultural Area is a designated Wine Grape -growing region in the United States distinguishable by geographic features with boundaries The Red Mountain AVA is an American Viticultural Area that includes the land surrounding Red Mountain in Benton County, Washington. The Walla Walla Valley AVA is an American Viticultural Area located within Washington State and extending partly into the northeastern corner of Oregon The Yakima Valley AVA was the first American Viticultural Area established within Washington State, gaining the recognition in 1983 The Tri-Cities is a metropolitan area in the southeastern part of the U [3]
In Oregon there are small quantities of Cabernet Sauvignon planted in the warmer southern regions of the Umpqua and Rogue Valleys. The state of Oregon in the United States has established an international reputation for its production of Wine. The Southern Oregon AVA, is an American Viticultural Area which lies in Southern Oregon, United States. The Umpqua Valley AVA is an American Viticultural Area located in Douglas County, Oregon. The Rogue Valley AVA is an American Viticultural Area located in southern Oregon. [2] It has also started to develop a presence in the Arizona, New York, Texas and Virginia wine industries-particularly in the Texas Hill Country and North Fork of Long Island AVAs. Arizona wine refers to Wine made from Grapes grown in the US state of Arizona. New York wine refers to Wine made from Grapes grown in the US Texas has a long history of Wine production The sunny and dry climate of the major wine making regions in the state have drawn comparison to Portuguese wines Virginia wine refers to Wine made from Grapes grown in the US The Texas Hill Country AVA is an American Viticultural Area located in the Texas Hill Country north of San Antonio and west of Austin, The North Fork of Long Island AVA is an American Viticultural Area located in eastern Suffolk County, New York. Throughout the United States, Cabernet Sauvignon is made in both varietal and blended styles. Under the American system, varietal Cabernet Sauvignon can include up to 25% other grapes. [3]
South America
Cabernet Sauvignon is grown in nearly every South American country including Chile, Argentina, Peru and Uruguay. Argentine wine, as with some aspects of Argentine cuisine, has its roots in Spain. Peru (Perú Piruw Piruw officially the Republic of Peru ( reˈpuβlika del peˈɾu is a country in western South America. Uruguay.(official full name in República Oriental del Uruguay;, Oriental Republic of Uruguay) is a country located in the southeastern part of South America In Chile, the wines were historically limited by the excessively high yields that were commonplace throughout the country. As producers begun to concentrate on limiting yields, regional differences began to emerge that distinguished Chilean Cabernets. For vineyard plantings along flat river valleys, the climate of the region is the most important consideration; as plantings move to higher elevations and along hillsides, soil type is a greater concern. In terms of Soil texture, soil type usually refers to the different sizes of Mineral particles in a particular sample 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. The Aconcagua River is a river in Chile that rises from the joint of two minor tributary rivers at above sea level in the Andes, Juncal river from the east (which In the Maipo Valley, Cabernet Sauvignon wines are characterized by their pervasive black currant fruit and an earthy, dusty note. In warmer regions, such as the Colchagua province and around Curicó, the grapes ripen more fully; they produce wines with rich fruit flavors that can be perceived as sweet due to the ripeness of the fruit. Geography The capital is Curicó on the Guaiquillo river in lat 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. [2]
In Argentina, Cabernet Sauvignon lags behind Malbec as the country's main red grape but its numbers are growing. Malbec is a variety of Grape used in making Red wine. The grapes tend to have an inky dark colour and robust Tannins Long known as one of the The varietal versions often have lighter fruit flavors and are meant to be consumed young. Premium examples are often blended with Malbec and produce full, tannic wines with leather and tobacco notes. Leather is a material created through the Tanning of hides and Skins of Animals primarily Cattlehide The Tanning process [2] 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. Mendoza is one of the 23 provinces of Argentina, located in the western central part of the country in the Cuyo region [3]
Australia
In the 1970s, the Coonawarra region first brought international attention to Australian Cabernet Sauvignons with intense fruit flavors and subtle minty notes. The Margaret River region soon followed with wines that were tightly structured with pronounced black fruit notes. Margaret River is a town and river in the South West of Western Australia, located south of Perth, the state capital 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 flavors. Today Cabernet Sauvignon is the second most widely planted red wine grape in Australia, following Shiraz 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 flavors. The Barossa Valley is a major wine-producing region and tourist destination of South Australia, located 60 km northeast of Adelaide. For the town in Saint Vincent and the Grenadines see Clare Valley Saint Vincent and the Grenadines. Victorian wine is Wine made in the Australian state of Victoria. The Yarra Valley is the name given to the region surrounding the Yarra River in Melbourne, Australia. [2]
Other New World producers
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. South African wine has a history dating back to 1659, and at one time Constantia was considered one of the greatest wines in the world Today it is the most widely planted red wine grape in South Africa. It is produced in both varietal and blended styles; some producers favor 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 flavors. Stellenbosch (ˈstɛlənbɒs is the second oldest European settlement in the Western Cape Province, South Africa after Cape Town, and is situated Constantia is a district in Cape Town, South Africa. It is centred on the Constantia Valley and lies to the east of and at the foot of a prominent mountain called [2]
In New Zealand, climate has been a challenge in finding wine regions suitable for producing Cabernet Sauvignon. Most of the industry focus has centered on the North Island. The North Island is one of the two main islands of New Zealand, the other being the South Island. The Hawke's Bay region was the first to make a significant effort in producing Cabernet Sauvignon but the cool climate of the region, coupled with the high yields and fertile alluvial soils, produced wines that were still marked with aggressive green and vegetal flavors. Geography The region is situated on the east coast of the North Island. Added focus on canopy management, which gives the grapes more sunlight to ripen by removing excess foliage, and low vigor rootstock and pruning combine to achieve lower yields and have started to produce betterresults. In Botany, a leaf is an above-ground Plant organ specialized for Photosynthesis. 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:[2] The Gimblett Road and Havelock North regions of Hawke's Bay, with their warm gravel soils, have started to achieve notice as well as Waiheke Island near Auckland. Location features and population Havelock North lies seven kilometres to the southeast of Hastings itself and has a population of almost 9500 Waiheke Island is in the Hauraki Gulf of New Zealand and is located about 17 The Auckland metropolitan area or Greater Auckland, in the North Island of New Zealand, is the largest and most populous urban area in the country [3] Overall the grape lags far behind Pinot noir in New Zealand's red wine grape plantings. Pinot noir ('pino nwar is a red Wine Grape variety of the species Vitis vinifera. [1]
Popularity and criticism
In the past century, Cabernet Sauvignon has enjoyed a swell of popularity as one of the noble grapes in the world of wine. Noble grapes is the classical term used to describe the Grapes traditionally associated with the highest quality Wines There are two qualifications for a grape Built partially on its historical success in Bordeaux as well as 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 appeal 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 its seeks to rejuvenate its wine industry beyond Port production. Port wine (also known as Vinho do Porto, Oporto, Porto, and often simply Port) is a Portuguese, Fortified [2]
Wine styles
The style of Cabernet Sauvignon is strongly influenced by the ripeness of the grapes at harvest. When more on the unripe side, the grapes are high in pyrazines and will exhibit pronounced green bell peppers and vegetal flavors. When harvested overripe the wines can taste jammy and may have aromas of stewed black currants. 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 flavors of black cherries and plum. A plum or gage is a stone fruit Tree in the genus Prunus, subgenus Prunus. The aroma of black currants is one of the most distinctive and characteristic element of Cabernet Sauvignon that is present in virtually every style of the wine across the globe. Styles from various regions and producers may also have aromas of eucalyptus, mint and tobacco. As the wines age they can sometimes develop aromas associated with cedar, cigar boxes and pencil shavings. In general New World examples have more pronounced fruity notes while Old World wines can be more austere with heighten earthy notes. [2]
Ability to age
In the 19th and 20th centuries, a large part of 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 flavors and aromas can emerge and add to the wines' complexity. Historically this was a trait characterized by Bordeaux with some premium examples in favorable 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 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. [2]
While New World Cabernets are characterized as being 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. Cult wines are those for which dedicated groups of committed enthusiasts will pay large sums of money 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 Cabernet 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 flavors even with extended bottle aging. South American Cabernets have very pronounced fruit flavors when they are young and the best made examples will maintain some of those flavors as they age. South African wines tend to favor more Old World styles and typically require six to eight years' aging before they start to develop further flavors. [2]
Pairing with food
Cabernet Sauvignon is a very bold and assertive wine that has potential to overwhelm light and delicate dishes. The wine's high tannin content as well as the oak influences and high alcohol levels associated with many regional styles play important roles in influencing how well the wine matches with different foods. When Cabernet Sauvignon is young, all those elements are at their peak, a 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. Capsaicin /ˌkæpˈseˌɪsɪn/ (8- Methyl - N - Vanillyl -6-nonen Amide) is the active component of Chili peppers The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade 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. Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried For the Chinese American dish made with sliced steak and bell peppers see Pepper steak. The yellowfin tuna ( Thunnus albacares) is a type of Tuna. It is found in open waters of Tropical and subtropical Seas worldwide [3]
Fats and proteins reduce the perception of tannins on the palate. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water 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. A steak (from Old Norse steik, "roast" is a slice of meat typically Beef. Butter is a Dairy product made by churning fresh or fermented Cream or Milk. In Cooking, a sauce is Liquid or sometimes semi- Solid food served on or used in preparing other Foods Sauces are not consumed by themselves In contrast, starches such as pastas and rice will have little effect on tannins. Starch, CAS # 9005-25-8 Chemical formula (C6H10O5n is a Polysaccharide Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many 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. Radicchio is a leaf Chicory ( Cichorium intybus, Asteraceae) sometimes known as Italian chicory Endive (ˈɛndiv or /ˈɛndɪv/ Cichorium endivia is a Leaf vegetable belonging to the daisy family. Charring is a process of incomplete Combustion that often occurs when Biological tissue (living or dead is subjected to Heat. For the device used to cook see Grill (cooking, for other uses see Grill. 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. Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials History of Plank Cooking The Pacific Northwest has long been famous for the technique of roasting fish and game on wood planks Dishes that include oak-influenced flavors and aromas normally found in Cabernet Sauvignon-such as dill weed, brown sugar, nutmeg and vanilla-can also pair well. Dill ( Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists Brown sugar is a Sucrose Sugar product with a distinctive brown color due to the presence of Molasses. The nutmegs Myristica are a Genus of Evergreen Trees indigenous to tropical southeast Asia and Australasia [3]
The different styles of Cabernet Sauvignon from different regions can also influence how well the wine matches up with certain foods. Old World wines, such as Bordeaux, have earthier influences and will pair better with mushrooms. A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source Wines from cooler climates that have noticeable vegetal notes can be balanced with vegetables and greens. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a Vegetable, sometimes accompanied New World wines, with bolder fruit flavors that may even be perceived as sweet, will pair well with bolder dishes that have lots of different flavor 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. Chocolate is a name given to products that are derived from Cacao which are then mixed with some sort of fat (e Chocolate is a name given to products that are derived from Cacao which are then mixed with some sort of fat (e The wine can typically pair well with a variety of cheeses, such as cheddar, mozzarella and brie, full flavored or blue cheeses will typically compete too much with the flavors of Cabernet Sauvignon to be a complimentary pairing. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Cheddar cheese is a relatively hard pale yellow to off-white and sometimes sharp-tasting Cheese from the English village of Cheddar, in Somerset Mozzarella is a generic term for several kinds of originally Italian Cheeses that are made using spinning and then cutting (hence the name the Italian verb Blue cheese (or bleu cheese) is a general classification of cow's milk sheep's milk or goat's milk Cheeses that has had Penicillium cultures [3]
Health implications
In late 2006, the Federation of American Societies for Experimental Biology published the result of studies conducted at the Mount Sinai School of Medicine that showed the beneficial relationship of resveratrol, a compound found in all red wine, in reducing the risk factors associated with Alzheimer's disease. This page is about a medical school in New York For other uses please see Mount Sinai (disambiguation Mount Sinai School of Medicine Resveratrol is a Phytoalexin produced naturally by several Plants when under attack by Pathogens such as Bacteria or Fungi Alzheimer's disease ( AD) also called Alzheimer disease or simply Alzheimer's, is the most common form of Dementia. The study showed that resveratrol found in Cabernet Sauvignon can reduce levels of amyloid beta peptides, which attack brain cells and are part of the etiology of Alzheimer's. Peptides (from the Greek πεπτίδια, "small digestibles" are short Polymers formed from the linking in a defined order of α- Amino [12] Resveratrol has also been shown to promote the clearance of amyloid-beta peptides. [13] It has also been shown that non-alcoholic extracts of Cabernet Sauvignon protect hypertensive rats during ischaemia and reperfusion. In Medicine, ischemia ( Greek ισχαιμία, isch- is restriction hema or haema is Blood) is a restriction Reperfusion injury refers to damage to tissue caused when Blood supply returns to the tissue after a period of Ischemia. [14]
References
- ^ a b c d e f g h i j k J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 119-121 Oxford University Press 2006 ISBN 0198609906
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai Oz Clarke Encyclopedia of Grapes pg 47-56 Harcourt Books 2001 ISBN 0151007144
- ^ a b c d e f g h i j k l m n E. Goldstein "Perfect Pairings" pg 134-139 University of California Press 2006 ISBN 9780520243774
- ^ L. Alley. "New French Wine Grape Arrives in US Market, The Wine Spectator, September 30, 2007, p. 17
- ^ Cleggett wines: history and pictures of the gris and white mutants; Transcript of ABC show about bronze and white mutants
- ^ Walker AR, Lee E, Robinson SP (2006), "Two new grape cultivars, bud sports of Cabernet Sauvignon bearing pale-coloured berries, are the result of deletion of two regulatory genes of the berry colour locus. " Plant Mol Biol. 2006 Nov;62(4-5):623-35.
- ^ Rutherford Dust Society "About us" Accessed: February 22nd, 2008
- ^ T. Stevenson "The Sotheby's Wine Encyclopedia" pg 578-581 Dorling Kindersley 2005 ISBN 0756613248
- ^ D. Mouer "Meritage: What's in a Name" Wine Maker Magazine, August 2004
- ^ For contrast, Sémillon has a 1:25 pip to pulp ratio. Sémillon is a golden-skinned Grape used to make dry and sweet white Wines most notably in France and Australia.
- ^ M. Ewing-Mulligan & E. McCarthy Italian Wines for Dummies pg 155 & 167-169 Hungry Minds 2001 ISBN 0764553550
- ^ 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. Wine Spectator is a Magazine that focuses on Wine. Founded as a newsprint tabloid by Bob Morrisey in 1976 it was purchased three years later by publisher (2005 Nov 11). Resveratrol promotes clearance of Alzheimer's disease amyloid-beta peptides. National Institute of Health.
- ^ Fantinelli JC, Mosca SM. "Cardioprotective effects of a non-alcoholic extract of red wine during ischaemia and reperfusion in spontaneously hypertensive rats. " Clin Exp. Pharmacol. Physiol. 34(3) (March 2007:166-69)
External links
- Cabernet Sauvignon Grape - Cabernet Sauvignon Grape Information Page.
- Cabernet Sauvignon on Vinismo
Dictionary
Cabernet Sauvignon
-noun
- A variety of red grape used principally in wine-making; or a wine made from such grapes.
Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic