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Cabernet Sauvignon is one of the most common, recognizable and widely used red wine varieties in the world. There is hardly a country with a developed winemaking industry that does not grow these round, tightly knit, blue berries. Today Cabernet Sauvignon vineyards are located all over the world, from Canada to Lebanon. The variety has a very rich, tart and heavy taste, so to get a balanced drink, it is often mixed with Merlot and Cabernet Franc.

The classic red wine Cabernet Sauvignon is full-bodied, high in tannins and noticeable acidity. In cooler climates, notes of black currant, green sweet pepper, mint and cedar are felt in the taste, but a young wine is "rough", reaching full maturity only after 8-10 years of storage. In temperate climates, tones of black cherries and olives are added, while in hot countries the variety acquires a "jam" flavor. Australian Cabernet Sauvignon is famous for its eucalyptus and mint hints.


The full bouquet includes an almost endless list of flavors: plum, tobacco, leather, black fruits and berries, asparagus, ginger, olives, spices, morocco, cedar and a host of other nuances that vary depending on the ripening region and other factors.

Any, even a very mediocre Cabernet Sauvignon wine is easily sold, since the name is "heard", and consumers who are not very versed in alcohol choose familiar varieties.

Historical reference. Despite all its popularity, Cabernet Sauvignon is a relatively young variety that appeared in the 17th century by accidentally crossing Cabernet Franc and Sauvignon Blanc. Having settled down in the south-west of France, the new grape began a triumphant march around the world, quickly gained recognition and held the palm in cultivation until the end of the 20th century (since the 90s, Merlot became the leader).

Last but not least, the popularity is associated with the simplicity of cultivation: Cabernet Sauvignon has a thick skin, is relatively frost-hardy, matures late, is not afraid of drought, and is weakly susceptible to diseases (including the curse of Europe, phylloxera).


Today, the origin of the Cabernet Sauvignon variety does not cause doubts and disagreements - we know for sure that this is Bordeaux, but at the end of the last century there were fierce disputes. Over the years, the history of the emergence of the variety has been shrouded in myths and legends. For example, the word Sauvignon itself clearly refers to the French sauvage ("wild") and hints at an affinity with the autochthonous French wine Vitis Vinifera.

It was rumored that Cabernet Sauvignon has ancient roots, almost from the legendary Biturik grapes, which Pliny the Elder wrote about, especially since in the 18th century this variety was called Bidure or Petite Vidure. The latter name was considered a modified vigne dure - "hard vine". There were also versions that the homeland of the variety was the Spanish Rioja, there were other assumptions.

It is not known for certain when the old names were supplanted by the new - "Cabernet Sauvignon", but it was still possible to accurately establish the genetic identity of the grapes. It happened in 1996 with a DNA test that put an end to all controversy and controversy. However, the "parents" of Cabernet Sauvignon were known before - they were betrayed by the similarity of tastes, the same aroma of black currant, wet wood and grass.

Features of the variety. Cabernet Sauvignon ripens later than other popular grape varieties - somewhere in 1-2 weeks after Cabernet Franc and Merlot. Therefore, the climate has a primary influence on the taste of the resulting wine. For example, in California vineyards there is no shortage of sunlight and warmth, and in Bordeaux, due to unstable weather conditions, berries sometimes have to be harvested earlier than expected, then add other varieties to the wine to compensate for the shortage.

The role of the soil fades into the background, but gravel soils give a better yield than clay and sandy ones.

The presence of some "classic" notes in the bouquet - for example, green bell pepper and herbs, mint, eucalyptus - depends on the degree of ripening, aging and climate.

Mutations. Cabernet Sauvignon, of course, has not produced as many mutations as Pinot Noir, but variations and crosses with other varieties have also found their place in the market. For example, a combination with the Grenache variety gave France Marcelan, and crossing with an unknown hybrid led to the appearance of Sauvignon Blanc. In 1991, a “white cabernet” was registered under the name “Shalistin”.

Cabernet Sauvignon production technology

Despite the fact that any Cabernet Sauvignon wine will have recognizable signs of its class, the personal preferences and habits of the winemaker have a huge impact on the taste of the drink. First, the artisan must decide whether to make a “pure” wine or a blend (usually with Merlot and Cabernet Franc, but there are many other combinations). Choosing the second option, the winemaker determines when exactly to mix the varieties - before, during or after fermentation (fermentation). Manufacturers often ferment and age each variety separately, and mix the finished wines just before bottling.



For the full disclosure of the organoleptic properties of "pure" wines from Cabernet Sauvignon, it takes 8-10 years

Traditionally, the period of maceration (the juice is infused on the skin and pulp) lasts 3 weeks, after maceration, fermentation is carried out at temperatures up to 30 degrees and, finally, the wine is aged in oak barrels. The result is a very tannin and dry Cabernet Sauvignon that takes years to soften slightly. Sometimes additional components are added to the drink that "draw out" tannins - for example, gelatin. Then the wine is filtered and bottled.

How and with what to drink Cabernet Sauvignon wines

Cabernet Sauvignon is a heavy wine that can drown out the taste and aroma of light food, so it is better to combine the drink with fried meat, fatty foods, steaks, smoked meats. It is not recommended to serve it with spicy food, in addition, pastas and rice dishes will not "bind" tannins and will not allow you to enjoy the wine to the fullest.



Grilled meat is the most suitable snack

Cabernet Sauvignon from cool regions has distinct herbal notes, and therefore makes a successful gastronomic pair with vegetables and herbs, you can also serve dark chocolate with wine, but wine is not “friendly” with milk.

The optimum serving temperature is 16-18 ° C. Before tasting, it is better to leave an open bottle uncorked for 45-60 minutes for "airing" - saturation with oxygen, which reveals the true aroma of the drink. An alternative method is decantation (pouring wine from a bottle into a decanter). It is advisable to drink Cabernet Sauvignon from wine glasses on a long stem, filling up to a third maximum.

 

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