Nothing makes you appreciate wine more than having some wine facts to ponder with every sip. If you are a wine lover, then you’ve likely had the pleasure of tasting Cabernet Sauvignon. It goes without saying, Cabernet Sauvignon wine is one of the most renowned red wines- and, for good reason!
The following are some pretty interesting facts about Cabernet Sauvignon. Continue reading to learn its history, flavor profile, processing, and more.
History of Cabernet Sauvignon
Cabernet Sauvignon dates back in the seventeenth century following an accidental cross-breeding between two grape plant varieties. The two grape varieties included the red Cabernet Franc and the white Sauvignon Blanc grape plant. Its prominence in Bordeaux, France, led to Cabernet Sauvignon becoming internationally recognized. Notably, the grape is small-sized and thick-skinned, hence offering it a high tannic seed and skin to sweet flesh proportion.
To date, the Cabernet Sauvignon grape plants are among the top two grapes grown globally, only competing with the Merlot. The major reason for its rise to dominance is its highly adaptable vines in different climates and soil types. From its origin of Bordeaux, France, cabernet sauvignon grape vines have spread to almost every winegrowing nation in the world. The cabernet sauvignon grapes have become common in new wine regions, including Maipo Valley, Napa Valley, Tuscany, and Coonawarra.
The Making of Cabernet Sauvignon Wine
The wine processing begins with the preparation of the cabernet sauvignon grapes by removals of the stems. Cabernet Sauvignon grapes are then sorted to remove any leaves and unripe grapes. In the fermentation units, the cabernet sauvignon grapes have yeast added to them. The lid is closed with temperatures of 25-27°C for a few days. With fermentation complete, the wine and skins are left in the tanks for a few weeks to macerate, having the tannins and final color imparted. The aging and wine maturation processes can follow after this, having the wine ready for consumption.
Cabernet Sauvignon wine is known to be acidic, possessing many aromas hence offering several different flavors. The flavors range from cherries, blackcurrant, blackberry, violet, cedar, mint, pepper, and vanilla. However, with aging comes different notes including but not limited to the dried herbs, leather, coffee, and tobacco notes. The oak and other woody flavors are also common and occur during the fermentation or aging process.
With the red wine rich in tannin, it is, in most cases, paired with fatty food and high proteins. Red meat, including beef burgers, steaks, prime rib, and sausages, is the most common food pairing for this red wine. Vegetarians can also enjoy the cabernet sauvignon wine, especially with the Stilton and Gruyere cheese or any other strong cheese.
While we love to try new grape wines, the cabernet sauvignon grapes never seem old. Mistakes never get better than the cabernet and sauvignon accidental cross-breeding, thanks to its endless reign of quality red wine. The above cabernet sauvignon facts offer some reasons as to why this red wine will probably remain one of the most sought after traditional wines.