Cabernet Sauvignon
| Cabernet Sauvignon | |
|---|---|
| Grape (Vitis) | |
Cabernet Sauvignon grapes in Red Mountain, Washington | |
| Color of berry skin | Black |
| Also called | Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, Vidure, Sauvignon Rouge |
| Notable regions | Bordeaux, Tuscany, Napa Valley, Paso Robles AVA, Sonoma County, Australia, Margaret River, South Africa, Friuli, British Columbia, Canada |
| Notable wines | Classified Bordeaux estates, Californian cult wines |
| Ideal soil | Gravel |
| Hazards | Underripeness, powdery mildew, eutypella scoparia, excoriose |
| VIVC number | 1929 |
| Wine characteristics | |
| General | Dense, dark, tannic |
| Cool climate | Vegetal, bell pepper, asparagus |
| Medium climate | Mint, black pepper, eucalyptus |
| Hot climate | Jam |
Cabernet Sauvignon (French: [kabɛʁnɛ soviɲɔ̃]) is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon's Beqaa Valley.
This grape variety appeared in France in the 17th century as a result of natural crossbreeding. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticulture hazards.
The 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 cool areas, it has flavors of blackcurrant and green pepper; in warmer places, it may taste like black cherry and olive; in very hot climates, it can have a jammy flavor.