Cabernet Sauvignon “The Queen of Red Grapes”

Cabernet Sauvignon, a deep blue grape, is a hybrid initially formed by the crossing of Cabernet Franc and Sauvignon Blanc, resulting in global dominance and fame, mainly recognized as the “Queen of red grapes.”

Although its origin is in Bordeaux, France, it is possible to find cabernet bottles from many worldwide regions; as the grapes adapt very well in any area regardless of climate and soil, wineries in the northern and southern hemispheres have produced cabernet sauvignon.

From Chile with its Pacific Ocean breeze, passing through the gravel soils in Bordeaux, to a warm climate with red clay soils in Australia, all winemakers label their bottles with the king of the grapes.

“God made Cabernet Sauvignon, whereas the Devil made Pinot Noir.

-André Tchelistcheff – Russian Winemaker

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1. Red Wine Profiles
2. Profile
3. Cabernet Sauvignon & Food Pairings
4. The Most Popular Blends

Red Wines Profile

Taste

The taste actually encompasses a set of chemical sensations – sweet, salty, acidic, bitter, and umami.

Also, physical sensations – body, astringency, effervescence, tannins, and temperature, are perceived in the mouth by specific papillae distributed over the lips, cheeks, tongue, and palate.

In red wines, both chemical and physical sensations are present, emphasizing bitterness, body, astringency or tannins, and temperature.

Aromas

The wine aromas come from the grapes, the winemaking process, or acquired during the ripening phase.

Consequently, they reflect floral, fruity, dairy, spice, empyreumatic (smoked, smoked, roasted) aromas, etc.

Red wine aromas are red fruits, such as strawberry, cherry, currant, raspberry, blackberry, and plum, as well as woody, black pepper, roses, humus, mushrooms, chocolate, butter, etc.

In warm-climate, wines like cabernet sauvignon bring black fruit notes like black currant, blackberry, and black cherry, for example.

Color

Anthocyanins are plant pigments responsible for the colors present in flowers, fruits, leaves, stems, and roots of plants, which can vary from bright red to ruby, and intense blue.

So, every time you raise your glass and see the intense red or ruby color present in red wines, it comes from anthocyanins.

Red Wine & Food Pairing

Generally, red wines pair with meals rich in fat, spices, and heavier red sauces, requiring full-bodied wines rich in tannins and good acidity.

The best options for pairing with red wines are barbecues, roasts, pasta with red sauces, Mediterranean food, pizzas, hamburgers, and even fatty or flavored fish, such as salmon and cod.

Profile

Despite being a variety from Bordeaux and France, other wine-growing countries produce cabernet sauvignon, such as the USA, Canada, Argentina, Italy, Australia, Chile, Portugal, Spain, and Brazil.

It is related to a number of other grapes making up “the Bordeaux varieties” – Cabernet Franc, Merlot, Malbec, Carménère, and Sauvignon Blanc.

These varieties have a group of aromatic compounds, a specific one found in green bell peppers called methoxypyrazine or pyrazine. When trying a Cabernet Sauvignon, it is common to smell green pepper aromas.

In excess, pyrazine can be classified as a flaw. However, many consumers appreciate these aromas, causing winegrowers to adopt viticulture practices to ensure the aroma, such as early pruning of vines, for example.

Prefer to serve it at around 16-18°C. Temperatures outside this range can enhance the alcohol or tannins, making the taste unpleasant.

Decanting Cabernet Sauvignon wine for 1 hour before serving, especially for those wines that can age well, is a good option.

The aging time of wines varies from grape to grape. In the case of Cabernet Sauvignon, the estimated time is ten years or more.

Cabernet is quite bright on the nose, softening fruit flavors and sweet notes. In addition, It features distinct flavors like dark fruits and notes of vanilla from oak aging.

You will frequently feel the aromas of tobacco, graphite, and leather floating in the air every time you swirl your glass.

Learn more about the main aromas.

Cabernet Sauvignon & Food Pairings

Generally speaking, red wines combine with high-fat meals, bloody red meats, and red sauces, which means foods that require full-bodied wines with medium to high tannins and balanced acidity to cleanse the palate.

In this way, there are several options to pair Cabernet Sauvignon. Try with grilled red meats, roasts, barbecues, lamb meats, stews such as boeuf bourguignon, pasta with red sauces, pizzas, hamburgers, cold cuts with hard cheeses, and non-spicy sausages.

The Most Popular Blends

Mixing different grapes to extract distinct characteristics from each one is common to obtain more complexity.

It is the main component of all five Premier Grand Cru Classés de Bordeaux:

• Château Lafite Rothschild: 82% Cabernet Sauvignon, 16% Merlot and 2% Cabernet Franc
• Château Latour: 90.2% Cabernet Sauvignon, 9.6% Merlot and 0.2% Petit Verdot
• Château Margaux: 90% Cabernet Sauvignon and 10% Merlot
• Château Haut-Brion: 57% Cabernet Sauvignon, 23% Merlot and 20% Cabernet Franc
• Château Mouton Rothschild: 87% Cabernet Sauvignon and 13% Merlot

Bottom Line

Cabernet Sauvignon has dense tannins and is full-bodied, deep colors, and a complex aroma of wild berries. These features make the

“Queen of Red Grapes” is one of the most present wines on tables worldwide, paired with unique dishes or pasta with red sauces.

Although it originates from Bordeaux, France, you can find cabernet sauvignon grapes growing in all wine-producing countries.

Try Cabernets from Chile or Australia, perhaps from the USA, Brazil, or Canada.

Did you like this article?

I hope this article has improved your wine skills. To learn more about red wines, take a look at Health Benefits Of Red Wine: Find out What Science Is Saying About.

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