Cabernet Sauvignon
To paraphrase an old slogan, probably the best known red wine grape in the world!
With its gutsy blackcurrant flavors, wherever it is grown you find reliable, quality, drinkable wines. Cabernet Sauvignon is at the heart of most Bordeaux red wines, often blended with Merlot; they are the benchmark against which other producers judge their products. However, Cabernet Sauvignon is grown in many regions where red wine is made: Southern France, Spain, Italy, Bulgaria and Rumania in Europe; Argentina, Chile, Australia, New Zealand, South Africa and California in the New World.
At the upper end of the market, the Bordeaux chateaux, such as Margaux and Haut-Brion, reign supreme, but there is increasing competition from Australia and California. At the bottom end of the market, Bordeaux is struggling to compete. Examples from Latin America, Australia and Eastern Europe consistently offer an excellent drinking experience and value for money.
Cabernet Sauvignon is a fairly small, thick skinned, tannic, dark red grape that crops well in suitable growing conditions. It survives cold winters and prefers well-drained soils but does need adequate sunshine in order to ripen fully. The grape's thick skin makes it resistant to spoiling by rain and attack by insects, around harvest time, which helps to ensure ripeness before picking and to maintain yields.
The predominant flavor is blackcurrant, but it also can exhibit black cherry, cedar, leather and tobacco notes, depending on where it is grown. Because of its high tannin content, it has good ageing potential (five to ten years) and is often matured in oak barrels to enhance the flavor. The effect of contact with oak modifies the tannin structure, leading to smoother, elegant, more complex wines.
Whether as a varietal or blended with Merlot, Sangiovese, Shiraz or Zinfandel, Cabernet Sauvignon is always a popular choice for informed lovers of red wine.