Hi Again!

Last article we explored the characteristics of the Merlot grape.  In this issue, I will hopefully shed some light one the characteristics, history, and tasting notes of the Cabernet Sauvignon Grape.

Cabernet was the first grape varietal that was able to give up-front flavors that were easy to recognize and relatable to everyone.  This grape is also very resilient because of its thick skin and sturdy vines that can withstand rot and frost.  It is grown in almost every region, but only few of those are able to cultivate the grape good enough for it to stand on its own instead of being used a blending component.  Due to its robustness this wine gets better with age.

So, where did this grape come from?  Studies have determined that this grape is a cross between Cabernet Franc and Sauvignon Blanc.  If you pay close attention when tasting Cabernet, you will notice tasting points from both of its parent grapes.  The grassiness of a young Cabernet grape is a common characteristic of the Sauvignon Blanc.  Cabernet is usually aged in new oak which blends its natural black currant flavors with the vanilla and spice from the oak.  It is also a great wine for aging since the flavors gain more complexity the longer they ferment together.  What is also interesting about this grape is that not only does it change while aging in the oak, but it develops different flavors while being aged in a bottle.  Those flavors include some cedar, mushroom, and cigar box.

As mentioned before, the Cabernet grape is used differently by region.  In Bordeaux, the grape is usually used for blending other types of wine to refine their taste. Also, in Italy, the grape is mostly used to create their very popular Super-Tuscan (a blend between Sangiovese and Cabernet). The region where wine is produce using the Cabernet grape by itself is California, particularly Napa Valley and Alexander Valley.  In Napa, the vineyards are almost all Cabernet. It should be noted that within California there are two styles of Cabernet:  Hillside and Valleyside.  With Hillside wines, the berry is smaller and flavors are more intense as well as chewier very similar to the robustness that is exhibited by the grape in Bordeaux.  Most Cabernets, especially those from California, have very high alcohol levels; lower levels tend to cause the wine to lack flavor.

Flavor Profiles:

Black Currant

Blackberry

Black Cherry

Bell Pepper

Asparagus

Green Olive

Spice Profiles when aged in oak include:

Vanilla

Coconut

Sweet wood

Spice Profiles when aged in heavy oak include:

Oak

Smoke

Tar

Toast

When aged in bottle:

Cedar

Cigar Box

Musk

Mushroom

Earth

Leather

Featured Wine:

2006 Robert Mondavi Winery

Cabernet Sauvignon, Napa $29

This wine contains aromas of blackberry, currants, and subtle notes of thyme and cinnamon.  Flavors of black plum and a bit of black olive as well as blackberry are also noted.  It’s very high in tannins and it’s also a very bold tasting wine.

Food Pairings include:

Lamb

Red Meats

Red hearty pastas

Strong cheeses

Dark Chocolate

PR Dishes include:

Carne Guisada

Mofongo con Carne Frita

Hopefully, I’ve answered some questions about this wonderful grape varietal.  You can easily find this wine in most wine shops and supermarkets.

Until next time,

Nasinne Campos