Colour: Red
Species: Vitis Vinifera
Genetic studies have recently confirmed that, as its name suggests, Cabernet Sauvignon is the accidental result of a crossing between Cabernet Franc and Sauvignon Blanc. Most famous as one of the components of a typical Bordeaux blend (alongside Merlot, Cabernet Franc and Petit Verdot in varying proportions), Cabernet Sauvignon has been present in Bordeaux since the 17th Century and has subsequently gained popularity throughout the world. The small berries have a thick skin and numerous pips, both sources of tannin. Tannins render a wine well-suited to ageing; hence world-class Cabernets will continue to improve when cellared over many years. Old world examples offer aromas of blackcurrants, violets and herbs whilst plums and currants can dominate those from the New World. Both show a marked affinity to oak scents from barrel ageing. Because of the taut structure and notable acidity, even where labelled as Cabernet Sauvignon, most examples will contain a judicious element of Merlot for softening purposes.
Aliases
- Cygne Blanc
- Petit Cabernet
- Petite Vidure
- Uva Francese
- Vidure
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