31 Facts About Cabernet Sauvignon

Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc.

Classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential.

In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages.

In parts of Australia, particularly the Coonawarra wine region of South Australia, Cabernet Sauvignon wines tend to have characteristic eucalyptus or menthol notes.

Many years, the origin of Cabernet Sauvignon was not clearly understood and many myths and conjectures surrounded it.

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The DNA evidence determined that Cabernet Sauvignon was the offspring of Cabernet franc and Sauvignon blanc and was most likely a chance crossing that occurred in the 17th century.

Cygne blanc is a white-berried seedling of Cabernet Sauvignon that was discovered in 1989 growing in a garden in Swan Valley, Western Australia.

Rutherford Cabernet Sauvignon has been often quoted as giving a sense of terroir with a taste of "Rutherford dust".

The California wine region of Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavor, earning the nickname of "Monterey veggies".

In many aspects, Cabernet Sauvignon can reflect the desires and personality of the winemaker while still presenting familiar flavors that express the typical character of the variety.

Tannic nature of Cabernet Sauvignon is an important winemaking consideration.

One of the most noted traits of Cabernet Sauvignon is its affinity for oak, either during fermentation or in barrel aging.

The particular success of Cabernet Sauvignon-based Bordeaux blends in the 225 liter barrique were a significant influence in making that barrel size one of the most popular worldwide.

The percentage of Cabernet Sauvignon used in the blend will depend on terroir and the winemakers styles as well as the vintage.

Outside of Bordeaux, Cabernet Sauvignon is found in varying quantities throughout Le Midi and in the Loire Valley.

In general, Cabernet Sauvignon wines are lighter and less structured, drinkable much earlier than Bordeaux wine.

The influence of Australian flying winemakers has been considerable in how Cabernet Sauvignon is treated by some Languedoc wine estates, with some producers making wines that can seem like they are from the New World.

Cabernet Sauvignon has a long history in Italian wines, being first introduced to the Piedmont region in 1820.

Cabernet Sauvignon has had a controversial history in Tuscan wine, particularly for its role in the arrivals of "Super Tuscan" in the mid-1970s.

In California, Cabernet Sauvignon has developed its characteristic style and reputation, recognizable in the world's market.

Use of oak in California Cabernet Sauvignon has a long history, with many producers favoring the use of new oak barrels heavily composed of American oak.

Washington Cabernet Sauvignon is characterized by its fruitiness and easy drinking styles that are not overly tannic.

In Oregon there are small quantities of Cabernet Sauvignon planted in the warmer southern regions of the Umpqua and Rogue Valleys.

Cabernet Sauvignon is grown in nearly every South American country including Chile, Bolivia, Brazil, Peru and Uruguay.

When Cabernet Sauvignon is young, the wines typically exhibit strong fruit flavors of black cherries and plum.

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The aroma of blackcurrants is one of the most distinctive and characteristic element of Cabernet Sauvignon that is present in virtually every style of the wine across the globe.

Cabernet Sauvignon'storically this was a trait characterized by Bordeaux with some premium examples in favorable vintages having the potential to last for over a century, but producers across the globe have developed styles that could age and develop for several decades.

Cabernet Sauvignon is a very bold and assertive wine that has potential to overwhelm light and delicate dishes.

When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages it mellows; possibilities for different food pairings open up.

When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable.

The study showed that resveratrol found in Cabernet Sauvignon can reduce levels of amyloid beta peptides, which attack brain cells and are part of the etiology of Alzheimer's.