Cabernet Sauvignon
Cabernet Sauvignon | |
---|---|
excoriose | |
VIVC number | 1929 |
Wine characteristics | |
General | Dense, dark, tannic |
Cool climate | Vegetal, bell pepper, asparagus |
Medium climate | Mint, black pepper, eucalyptus |
Hot climate | Jam |
Cabernet Sauvignon (French:
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance
The classic profile of Cabernet Sauvignon tends to be
History and origins
For many years, the origin of Cabernet Sauvignon was not clearly understood, and many myths and conjectures surrounded it. Until recently, the grape was rumoured to have ancient origins, perhaps even being the Biturica grape used to make
While the period when the name Cabernet Sauvignon became more prevalent over Petite Vidure is not certain, records indicate that the grape was a popular Bordeaux planting in the 18th century
The grape's true origins were discovered in 1996 with the use of
Offspring and White Cabernet
While not as prolific in
In 1977 a vine producing 'bronze' grapes was found in the vineyards of Cleggett Wines in Australia. They propagated this mutant, registered it under the name of Malian, and sold pale red wines under that name. In 1991 one of the Bronze Cabernet vines started producing white grapes. Cleggett registered this "White Cabernet" under the name of Shalistin.[9] Compared to its Cabernet parent, Malian appears to lack anthocyanins in the subepidermal cells but retains them in the epidermis, whereas Shalistin has no anthocyanins in either layer. The team that went on to discover the VvMYBA1 and VvMYBA2 genes that control grape colour have suggested that a gene involved in anthocyanin production has been deleted in the subepidermis of Malian, and then subepidermal cells invaded the epidermis to produce Shalistin.[10]
During a series of trials between 1924 and 1930, the pollen of Cabernet Sauvignon was used to fertilize
In 1972, the Australian agency CSIRO crossed Cabernet Sauvignon grapes with the Spanish Sumoll variety to create three new varieties: Cienna, Tyrian and Rubienne.[12]
In 1983, Cabernet Sauvignon was crossed with the white German wine grape Bronner to create the white wine grape Souvignier gris.[13]
Viticulture
While Cabernet Sauvignon can grow in a variety of climates, its suitability as a varietal wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to bud and ripen (typically 1–2 weeks after Merlot and Cabernet franc[1]), and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of inclement harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and blended with other grapes to fill in the gaps.[further explanation needed] In some regions, the climate will be more important than the soil. In regions that are too cool, there is a potential for more herbaceous and green bell pepper flavours from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavours of cooked or stewed blackcurrants.[3]
The Cabernet grape variety has thrived in a variety of
In addition to ripeness levels, the harvest
In general, Cabernet Sauvignon has good resistance to most
The "green bell pepper" flavor
A couple of noted Cabernet Sauvignon flavours are intimately tied to
Two other well-known Cabernet Sauvignon flavours are mint and eucalyptus. Mint flavours are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region and some areas of Washington State. Some believe that soil could also contribute to the minty notes since the flavour also appears in some wines from the Pauillac region but not from the similar climate of Margaux. Resinous Eucalyptus flavours tend to appear in regions that are habitats for the eucalyptus tree, such as California's Napa and Sonoma valleys and parts of Australia, but there has been no evidence to conclusively prove a direct link between proximity of eucalyptus trees and the presence of that flavour in the wine.[3]
Winemaking
In many aspects, Cabernet Sauvignon can reflect the desires and personality of the winemaker while still presenting familiar flavours that express the typical character of the variety. The most pronounced effects are from the use of
The Cabernet Sauvignon grape itself is very small, with a thick skin, creating a high 1:12 ratio of
The tannic nature of Cabernet Sauvignon is an important winemaking consideration. As the must is exposed to prolonged maceration periods, more tannins are extracted from the skin and will be present in the resulting wine. If winemakers choose not to shorten the period of maceration in favour of maximizing colour and flavour concentrations, there are some methods that they can use to soften tannin levels. A common method is oak ageing, which exposes the wine to gradual levels of
Affinity for oak
One of the most noted traits of Cabernet Sauvignon is its affinity for oak, either during fermentation or in
Winemakers can also control the influence of oak by using alternatives to the standard barrique barrels. Larger barrels have a smaller wood-to-wine ratio and, therefore, less pronounced oak flavours. Winemakers in
Wine regions
Bordeaux
The
The decision to first start blending Cabernet Sauvignon was partly derived from financial necessity. The sometimes temperamental and unpredictable climate of Bordeaux during the "
DNA evidence has shown Cabernet Sauvignon is the result of crossing two other Bordeaux grape varieties— Cabernet franc and Sauvignon blanc— which has led grapevine historians, or
In the wine regions of the Left Bank, the Cabernet influence of the wine has shown unique characteristics in the different regions. In
A common factor affecting Bordeaux wines' flavours is Cabernet Sauvignon's harvest yields. Throughout Bordeaux, there is a legal maximum permitted yield of 50
Other French regions
The Bordeaux wine region accounts for more than 60% of the Cabernet Sauvignon grown in France. Outside of Bordeaux, Cabernet Sauvignon is found in varying quantities throughout
Italy
Cabernet Sauvignon has a long history in
In Piedmont, the grape was sometimes used as an "illegal" blending partner with
Cabernet Sauvignon has had a controversial history in
Other Old World producers
The introduction of Cabernet Sauvignon to
In the
California
In California, Cabernet Sauvignon has developed its characteristic style and reputation, which is recognizable in the world's market. Production and plantings of the grape in California are similar in quantity to those of Bordeaux.
In California, the main stylistic difference in Cabernet Sauvignon is between hillside/mountain vineyards and those on flatter terrains like valley floors or some areas of the
The use of oak in California Cabernet has a long history, with many producers favouring the use of new oak barrels heavily composed of American oak. After the early 1980s' unsuccessful trend to create more "
Washington State
According to the Washington State Wine Commission, Cabernet Sauvignon is the most widely planted red grape variety in Washington state. It is generally found in the warmer sites of the Columbia Valley. The vines are choice plantings for growers due to their hardy vine stalks and resistance to the cold winter frost that is commonplace in Eastern Washington. Washington Cabernet Sauvignon is characterized by its fruitiness and easy drinking styles that are not overly tannic.[3] Recent Washington American Viticultural Areas (AVAs) that have seen some success with their Cabernet Sauvignons include Red Mountain, Walla Walla Valley and parts of the Yakima Valley AVA near the Tri-Cities region.[5]
Elsewhere in the United States
In
It has also started to develop a presence in the
South America
Cabernet Sauvignon is grown in nearly every South American country, including
Argentina
In Argentina, Cabernet Sauvignon lags behind
Australia
In the 1970s, the Coonawarra region first brought international attention to Australian Cabernet Sauvignons with intense fruit flavours and subtle minty notes. The Margaret River region soon followed with tightly structured wines with pronounced black fruit notes. In the 1980s, Australia followed California's contemporary trend in producing lighter, more "food friendly" wines with alcohol levels around 11-12% percent; by the early 1990s, the styles changed again to focus on balance and riper fruit flavours. Today Cabernet Sauvignon is the second most widely planted red wine grape in Australia, following Shiraz, with which it is often blended. It can be found in several wine regions, with many large producers using grapes from several states. Notable regional differences characterize Australian Cabernet Sauvignon: in addition to the wine styles of Coonawarra and Margaret River, the Barossa Valley produces big, full-bodied wines while the nearby, cooler Clare Valley produces wines with more concentrated fruit, and wines of the Victorian wine region of the Yarra Valley are noted for their balance in acidity, tannins and fruit flavours.[3]
Other New World producers
Since the end of apartheid, the South African wine industry has been working to reestablish itself in the world's wine markets, with many regions actively promoting their Cabernet Sauvignon. Today it is the most widely planted red wine grape in South Africa. It is produced in varietal and blended styles; some producers favour a Bordeaux blend, while others follow the Australian example of blending with Syrah.[1] Early examples of South African Cabernet Sauvignon were produced by grapes planted in vineyard locations that were cooler than ideal, creating very herbaceous wines with the distinctive "green bell pepper" notes. In the mid-1990s, there was more emphasis on harvesting at fuller ripeness, and new clones were introduced that produced riper, sweeter fruit. As the vines age and better vineyards locations are identified, regional styles are starting to emerge among South African Cabernet Sauvignons: the Stellenbosch region is noted for heavy, full-bodied wines while Constantia's wines are characterized by their herbal and minty flavours.[3]
In New Zealand, the climate has been a challenge in finding wine regions suitable for producing Cabernet Sauvignon. Most of the industry focus has centred on the
Canada produces cabernet sauvignon varietals and "Bordeaux blends", and some of its cabernet sauvignon is used to create ice wine.[citation needed]
China
The first vintage produced by Emma Gao at Silver Heights Winery in Ningxia was praised by Chinese and international winemakers, and two of her red wines are among the best-known produced in China.[19][20] They are a Cabernet Sauvignon ‘Emma’s Reserve’ and a Bordeaux blend ‘The Summit’.[20]
Popularity and criticism
In the past century, Cabernet Sauvignon has enjoyed a swell of popularity as one of the
Wine styles
The grapes' ripeness strongly influences Cabernet Sauvignon's style at harvest. When more on the unripe side, the grapes are high in
Ability to age
In the 19th and 20th centuries, Cabernet Sauvignon's reputation was built on its ability to age and develop in the bottle. In addition to softening some of their austere tannins, as Cabernet wines age, new flavours and aromas can emerge and add to the wines' complexity. Historically this was a trait characterized by Bordeaux, with some premium examples in favourable vintages having the potential to last for over a century, but producers across the globe have developed styles that could age and develop for several decades. Even with the ability to age, some Cabernet Sauvignon wines can still be approachable a few years after the vintage. In Bordeaux, the tannins of the wines tend to soften after ten years and can typically last for at least another, decade-sometimes longer, depending on the producer and vintage. Some Spanish and Italian Cabernet Sauvignons will need similar time as Bordeaux to develop, but most examples are typically made to be drunk earlier.[3]
While New World Cabernets are considered drinkable earlier than Bordeaux, premium producers such as the Californian cult wines will produce wines that need time to age and could potentially develop for two to three decades. Overall, the majority of Californian Cabernets are meant to be approachable after only a couple of years in the bottle but can still have the potential to improve further over time. Similarly, many premium Australian cabernets will also need at least ten years to develop though many are approachable after two to five years. New Zealand wines are typically meant to be consumed young and will often maintain their green herbal flavours even with extended bottle ageing. South American Cabernets have very pronounced fruit flavours when they are young, and the best-made examples will keep some of those flavours as they age. South African wines tend to favour more Old World styles and typically require six to eight years of ageing before developing further flavours.[3]
Pairing with food
Cabernet Sauvignon is a very bold and assertive wine that has the potential to overwhelm light and delicate dishes. The wine's high tannin content, oak influences, and high alcohol levels associated with many regional styles play important roles in influencing how well the wine matches different foods. When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages, it mellows; possibilities for different food pairings open up. In most circumstances, matching the weight (alcohol level and body) of the wine to the heaviness of the food is an important consideration. Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods due to hotness levels of the
The different styles of Cabernet Sauvignon from other regions can also influence how well the wine matches up with certain foods. Old World wines like Bordeaux have earthier influences and will pair better with
Health benefits
In late 2006, the Federation of American Societies for Experimental Biology published the result of studies conducted at the
See also
References
- ^ ISBN 0-19-860990-6.
- ^ "Distribution of the world's grapevine varieties" (PDF). oiv.int. International Organisation of Vine and Wine. 28 February 2018. Archived from the original (PDF) on 2018-03-01. Retrieved 1 March 2018.
- ^ ISBN 0-15-100714-4.
- ISBN 9781905819157
- ^ ISBN 978-0-520-24377-4.
- ^ Carpenter, Kasey (2016-11-18). "Scientists Unravel Cabernet Sauvignon's Genome". Wine Spectator. Retrieved 2016-11-30.
- ^ Alley, L. (September 30, 2007). "New French Wine Grape Arrives in US Market". The Wine Spectator. p. 17.
- ISBN 978-1-846-14446-2
- ^ Cleggett wines: Archived 2007-08-29 at the Wayback Machine history and pictures of the gris and white mutants; Transcript of ABC show about bronze and white mutants
- S2CID 38970718.
- ISBN 978-1-846-14446-2
- ^ "Cienna Factsheet" (PDF). CSIRO. Archived from the original (PDF) on 27 September 2007. Retrieved 22 July 2019.
- ^ Vitis International Variety Catalogue (VIVC) Souvignier gris Archived 2014-02-03 at the Wayback Machine Accessed: January 20th, 2014
- ^ Rutherford Dust Society "About us" Accessed: February 22nd, 2008
- ISBN 0-7566-1324-8.
- ^ D. Mouer "Meritage: What's in a Name Archived 2013-05-25 at the Wayback Machine" Wine Maker Magazine, August 2004
- ^ For contrast, Sémillon has a 1:25 pip to pulp ratio.
- ISBN 0-7645-5355-0.
- ^ "Q&A: Emma Gao, winemaker-director, Silver Heights - Harpers Wine & Spirit Trade News". harpers.co.uk. Retrieved 2022-02-18.
- ^ a b "Top 10 most influential women in China's wine trade". The Drinks Business. 2019-03-08. Retrieved 2022-02-17.
- Wine Spectator Magazine, December 31, 2006, pg 17
- PMID 16162502.
- S2CID 26868337.
External links
- Cabernet Sauvignon Grape - Cabernet Sauvignon Grape Information Page on appellationamerica.com
- Cabernet Sauvignon - Cabernet Sauvignon on DryRedWines.com