A Closer Look: Cabernet Sauvignon

The current red wine king, Cabernet Sauvignon, hits the top or near the top of every connoisseur’s wine list. The origins of Cabernet Sauvignon were unknown for many years, but recent genetic studies at U.C. Davis determined that Cabernet Sauvignon is a hybrid offspring of Sauvignon Blanc and Cabernet Franc.

 

Cabernet Sauvignon grapes emerge as small, round berries with black, thick and flavorful skins. The skin’s thickness provides an extra toughness for the grapes, making them fairly resistant to disease and spoilage. These grapes require considerable heat accumulation over the course of a growing season to attain full ripeness making it a mid- to late season ripener. 

 

Cabernet Sauvignon grows best in moderately warm, semi-arid regions with a long growing season. Also, these grapes prefer well-drained soils of varied compositions. Some of the more well-known Cabernet Sauvignon growing regions around the world include Bordeaux in France, Napa and Sonoma Valleys in California and the Maipo Valley in Chile. According to the Wine Institute Cabernet Sauvignon is California’s most widely planted red wine grape, with 75,622 acres reported in 2007.

 

Typically, Cabernet Sauvignon wines smell of black currants, green peppers, chocolate and mint. The body is medium to full with a noticeable degree of richness. The finish leans toward the medium to strong end leaving your mouth wanting more. The acidity and tannins should both be moderate to prominent. Cabernet Sauvignons age extremely well, often improving into a truly great wine. With age, the tannins tend to soften and aromas of cedar, leather, violets or a cigar box develop.

 

Cabernet Sauvignon appeals to individuals worldwide, and has grown into one of the most popular red wine varieties. Cabernet Sauvignon represented 13 percent of the wine volume sold in 2007 and nearly 11 percent of the case volume, according to The Nielsen Company.