International Cabernet Sauvignon Day – 30 August
- Aug 30, 2017
- 1 min read
Cabernet Sauvignon
Pronounced “Cab-er-nay Sew-vee-nyon”
Cabernet Sauvignon is one of the most well-known and widely planted red wine varietals in the world. It gets its name from its parents when a natural cross between Cabernet Franc and Sauvignon Blanc occurred in the 17th Century in southwestern France.
It is a dark coloured, full-bodied wine with medium acidity. It also does well spending some time in oak.
Flavours & aromas: It has dark fruit characteristics of black current and blackberry. It can also have aromas and flavours of black pepper, tobacco, liquorice, vanilla and violet. When not yet fully ripened, it tends towards herbaceousness.
Cab Sauv is used in several blended wines, the most familiar being the Bordeaux blend – a combination of Cab Sauv, Merlot, Cabernet Franc, Malbec and Petit Verdot. It is also commonly used in Italy’s Supertuscan wines consisting of a blend between Sangiovese, Cab Sauv, Merlot, Cabernet Franc and Syrah. A CMS blend also typically consists of Cab Sauv, Merlot and Syrah.
Food & wine: Cab Sauv as a complex wine, pairs well with roast and grilled beef, lamb, game & fowl, aged cheeses and mushroom sauces. Due to its healthy tannin levels, Cab Sauvs can be aged beautifully for up to 20 years, with a lot of the wines only peaking after 10 years.
Suggested serving temperature: 16˚C – 18˚C.
Fun Facts:
Cabernet Sauvignon is also known as:
Bouchet/ Bouche
Petit – Cabernet
Petit – Vidure
Sauvignon Rouge
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