Cabernet Sauvignon

Cabernet Sauvignon is one of the most popular varieties of red wine. It originates from France. Although it has the image of having been around for a long time, it is actually a relatively new variety, with the name Cabernet Sauvignon first appearing in history in the late 18th century. It seems to have been cultivated extensively in the Bordeaux region, especially in the Médoc.

Thanks to its ease of cultivation, it then spread from France to Europe (Italy, Spain, Hungary, Greece, etc.), and then to the so-called New World of wine, such as California in the United States, Australia, and Chile. Cabernet Sauvignon boasts the largest cultivation area in the world of any wine grape variety.

The most notable feature of this variety is that although the bunches are of medium size, each fruit is small and has a thick, hard skin. Before it was named Cabernet Sauvignon, it was called vidure (hard grapes).

It is a variety that can be grown in most areas suitable for grape growing, and is adaptable to a wide range of climates. However, it takes a long time to ripen due to the thick skin that covers the fruit, so it needs plenty of sun during the ripening stage. The rich tannins in this thick skin allow wine made from this variety to be aged for a long time.

Its greatest feature is the firm astringency of the tannins produced by its thick skin. It is also suitable for barrel aging and long-term aging in the winery, and over time the sharp tannins become smoother and the flavor and aroma become more complex. This is how Bordeaux Grand Vin is born.

The strength of its tannins is particularly evident when it is young, so in Bordeaux it is commonly blended with Merlot or Cabernet Franc, which add mellowness and gentleness, and there are many well-balanced wines that are delicious even when young.

The aroma is dominated by black fruits such as blackcurrant and mulberry, and depending on the ripeness of the grapes, there is also a hint of a slightly green scent that can be likened to bell pepper. There are also hints of jasmine and sandalwood. As it ages, it becomes more complex, with notes of tanned leather, tobacco, and cedar.

As a rule, wines made from this well-structured variety go well with red meat dishes, such as lamb, beef, roasted duck or stewed game. As they age, their strength gradually changes to fullness and elegance, making them suitable for pairing with truffles or chicken dishes with mushrooms.