Cabernet Sauvignon
Cabernet Sauvignon (/ˌkæbərˈneɪ soʊˈvɪnjən/) is one of the most widely recognised and cultivated red wine grape varieties in the world. Originating in the Bordeaux region of France, it is the result of a natural crossing between Cabernet Franc and Sauvignon Blanc, which is believed to have occurred in the seventeenth century[1]. Today, Cabernet Sauvignon is grown in nearly all major wine-producing countries, valued for its adaptability and consistent quality.
Background
Cabernet Sauvignon rose to prominence in Bordeaux, particularly in the Médoc and Graves districts, where its thick skin and late-ripening nature suited the maritime climate[2]. Its reputation grew internationally during the nineteenth and twentieth centuries, as plantings expanded to regions such as California, Chile, Australia, and South Africa. The grape’s resilience and versatility made it a preferred choice for both traditional and emerging wine regions[3].
Characteristics
The variety is known for its small, thick-skinned berries and high pip-to-pulp ratio, contributing to deep colour, firm tannins, and notable acidity[4]. Aromas often include blackcurrant (cassis), blackberry, mint, and cedar, with secondary notes of tobacco, leather, or graphite developing with bottle ageing[5]. It performs well in a range of soils, with gravelly sites in Bordeaux considered especially favourable, and thrives in temperate to warm climates, although excessive heat can diminish aromatic complexity[6].
Use in winemaking
Cabernet Sauvignon is a cornerstone of the classic Bordeaux blend, frequently combined with Merlot and Cabernet Franc to balance tannin, acidity, and flavour[7]. Outside France, it is vinified both as a varietal wine and in blends, with stylistic differences reflecting climate and winemaking tradition. In cooler regions such as Chile’s Maipo Valley, wines often show herbal and black fruit character, while warmer areas like Napa Valley produce riper, more opulent styles[8]. The grape’s high tannin and acidity give it strong ageing potential, with top examples capable of developing over decades[9].
See also
References
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Clarke, Cabernet Sauvignon, Mitchell Beazley, 2000, ISBN 978-1840002812.
- ↑ Wine Folly, “Cabernet Sauvignon Wine Guide”, winefolly.com.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Institut National de l’Origine et de la Qualité (INAO), “Cabernet Sauvignon – Fiche technique”, inao.gouv.fr.