Cabernet Sauvignon
History and Origin
Cabernet comes from the Bordeaux region of France as do many wines. Whether accidentally or purposefully done, it originates from the grapes Sauvignon Blanc and Cabernet Franc in the 18th century. One recorded story has Baron de Brane ripping up many of his white vines in his Chateau Mouton and planting what was then referred to as Vidure which comes from Vigne Dure, French for 'hardy vine'. blended with other wines such as Merlot, Malbec, Cabernet Franc, or Petit Verdot. By law in France it can be blended with Merlot and Cabernet Franc and still be labeled Cabernet Sauvignon. This is done fairly often in order to soften it's strong tannins.
Growing Conditions
Cabernet does best in warm and sunny climates with cooler nights, though it can grow in virtually any environment. It is because of this hardiness that it has been termed a colonizer grape due to it's penchant for sometimes taking over the vineyards of grapes native to that area.
Synonyms
Though Cabernet Sauvignon is now the name most popular with this grape, it was known in the past as Petit Cabernet, Petit Vidure, Vidure, and Bidure.
Color
Dark garnet purple turns brown with aging. Cabernet is often blended with other wines so with that blending the colors will change.
Smell
Strong smell of eucalyptus, chocolate notes, jam berries, oak, earth can be noticed.
Taste
The primary flavors most people taste in Cabernet are cherry, black cherry, black currant, and raspberry. Other flavors that are noted but not as strong are mint, cedar, chocolate, and bell pepper. When the grape is in a cooler region you will notice the more herbaceous, bell pepper flavors. When it is grown in warmer climates, the black currants come out more.
Good With The Following Foods
It can be paired with quite a few different types of meat. When pairing, it is good to know how strong the wine is (ie how strong the tannins and alcohol content are). The more mellow the Cabernet the easier it is to pair. As a general rule, spicier foods will accentuate the tannins too much. Steak and butter cream sauces help to neutralize the perception of tannins and will do well. Pastas and rice will not do well while smoked dishes bring out the oaky flavors.
Serving Temperature
62-67F is generally considered a good serving temperature for Cabernet Sauvignon from the U.S. while from Europe it will do better a few degrees cooler.
