Cabernet Sauvignon - Antique Wine. It is believed that they began to select it back in the era of Ancient Rome and then deliver it to the imperial court. The basis of the variety was the nondescript rare and small blue-black berries of Cabernet Franc. The vines of this grape with tart fruits grew wild in the south of France. The ancient breeders began their work to improve the quality of the plant by connecting it with Sauvignon Blanc, a large white grape. The light color "Sauvignon" did not affect the new variety, just dark blue berries became larger.
In the XVII century, the variety "Cabernet Sauvignon" appreciated the "gray" Cardinal Richelieu. It was he who owned the idea to transfer the vine of this plant to the vineyards of Bordeaux. The dried-up soils of the sunny Medoc and Grava were very suited to this grape. Now this variety is the hallmark of the entire French province of Bordeaux. However, they highly value their wine: prices start from 30 euros. Which is understandable: in France this wine - in pure form or in a blend with other breeds - is aged for a long time, at least 5 years. It is believed that the best characteristics of wine reaches the 15th year of its harvest.
Due to the fact that the grapes
“to Sauvignon Aberna” have a very thick fleshy skin and
each berry is, as it were, clothed in a cocoon from a clear light coating, the crop is very resistant to rot and various diseases. For this reason, the variety has spread far beyond Bordeaux and even France. In Italy, it significantly supplanted the traditional “Sangiovese”, moreover, it is a component of the so-called
super-Tuscan wines with a complex blend, which gives the French guest astringency, blackcurrant flavor and versatility.
But that too not all. At the peak of popularity in the early twentieth century, “Cabernet Sauvignon” “ crossed” the Atlantic Ocean and populated the vineyards of the New World. Now it is grown in Argentina and Chile, California and Australia, South Africa and New Zealand.
Naturally, the taste characteristics of wine change due to climatic differences and the soils on which the vines grow. But geographical features are not the main thing that distinguishes different subspecies of “cabernet”. In the countries of the New World, grapes are allowed to fully ripen, while in Europe the crops are harvested before this time. As a result, berries collected in Argentina or California give the drink a tonality of ripe and juicy fruits, while European ones bring tartness and aromas of currants, licorice, and prunes.
Most of the wine cellars in the world without fail have in their arsenal Cabernet Sauvignon. Price wine varies greatly, depending on the country of origin. The fact is that the countries of the New World are preparing the drink for sales at the age of 4-5 years, after 2 years of aging in oak barrels. French manufacturers pause, which is only for the benefit of alcohol. Therefore, do not rush to uncork a bottle! Cabernet Sauvignon Young Wine it smells of cherry and plum, more seasoned - coffee, vanilla, prunes. In the French fine and elite wine, the aroma of cedar, expensive tobacco and leather is clearly felt. But the smell of blackcurrant makes Cabernet the most recognizable. This wine is suitable for meat dishes from beef, pork, lamb, rabbit, poultry.