There are several grape varieties that are used to make wine, but one of the most popular is Cabernet Sauvignon.

These are round, dense blue berries that are grown commercially throughout the world. Making wine from this grape variety is also very popular at home because of its unpretentiousness and unique taste.

This is the king of the grapes from which red wines are made. For the wine to be refined and versatile, after preparation it must be aged for at least three years. With each subsequent year, the taste of the drink changes for the better.

The characteristics, cultivation characteristics, useful properties of Cabernet Sauvignon wine, as well as the most popular brands of the drink and its history can be found in this article.

Characteristics and description of the grape variety Cabernet Sauvignon

Wines from the Cabernet Sauvignon variety have the strongest tannic taste of red wine with a noble heritage. It is the basis for many of Bordeaux's red wines and other top red wines from all parts of the world. Thick-skinned and late-ripening grapes give the wine a deep color, and persistent tannins bring them closer to oak.

Such wine can age for decades and increase its value every year. In addition, the variety has an amazing ability to adapt to any natural conditions. This grape variety grows all over the world and can even bear fruit in the chilly climate of Chile or in the sweltering heat of Lebanon.

Grape seedlings are well adapted to winter conditions and tolerate spring frosts rather painlessly, it is the most resistant, in comparison with other varieties, to diseases and pests of grapes.

Its minor drawback is its low yield. However, this did not hinder the recognition of Cabernet Sauvignon as one of the standards in the system for determining the originality and authenticity of wines produced in certain territories.

The taste and aroma of ripe cabernet is complex and delicious depending on the region of growth. French Cabernet is full of violet, blueberry, earth, black olives and coffee. California wines carry flavor:

• pepper;
• green olive;
• herbs;
• cherries;
• black currant.

This allows the Cabernet Sauvignon variety to be accurately identified in blind tastings. Often, young wine Cabernet Sauvignon, due to the high content of tannins, has a sharp astringent taste, so this variety is mixed with other wines to soften the taste and get blended wines.

Cabernet Sauvignon wines go well with various meat dishes, poultry and the classic version - cheese.

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Advantages and disadvantages

Cabernet grape (Sauvignon type) is cultivated on plantations of all warm countries of both hemispheres because the variety attracts agronomists with its advantages:

1. Harmonious fruit taste.
2. Good survival in cold conditions.
3. High resistance to diseases and pests (phylloxera, leafworm, gray rot, mildew).
4. Suitability for the production of quality vintage wines.
5. High yield (from 60 to 90 quintals per hectare).
6. The ability of bunches to hang on the bushes for a long time and survive prolonged rains without rotting.

The disadvantages of the Cabernet Sauvignon variety are seen by the agrarians in the possible peas of grapes and partial or massive shedding of the ovaries.

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This is useful

Endless debates about the dangers and benefits of wine consumption forced scientists to tackle this issue closely. At Columbia University, numerous studies have shown that:

• wine can slow down the growth of dangerous bacteria in the human digestive system;
• the drink can be used as a preventive measure against caries;
• the combination in wine of such acids as citric, acetic, lactic, malic, succinic, allows the use of hot mulled wine during a cold or sore throat;
• wine suppresses the bacteria of cholera and tuberculosis;
• has a beneficial effect on the heart muscle due to the natural component resveratrol (slows down its aging);
• the high content of melatonin allows the drink to be used as a sleeping pill;
• anticancer and antioxidant properties of wine significantly reduce the risk of prostate cancer;
• the drink removes salt from the body;
• helps to cope with anemia.

Due to some peculiarities of the influence of wine on the human body, it is not recommended to use it before the end of the working day. Even with a slight feeling of intoxication, you should not go to bed.

Despite all of the above positive properties of red wine, alcohol abuse can lead to irreversible consequences and complete personality degradation.

Characteristics of wines

Scent

Tasters note that the main aromas of this wine are fruity:

1. black currant,
2. mature cherry
3. blackberry.

Shades depend on the manufacturer and the specific place where the vine is grown. Changes aroma and long-term exposure.

Classic wines boast rich fruity aromas with clear, tangy notes of pepper - from green Bulgarian to black.

European wines are distinguished by herbaceous floral notes. According to professionals, you can hear graphite, tobacco, violet, licorice in them.

But the American continent, the tasters say, fills the product with aromas of cherry, black pepper and licorice, emphasizing them with a subtle vanilla scent.

Color

Young wine Cabernet Sauvignon is dark red. Has a well-defined purple tint. But over the years, the color changes. After several years of aging, the drink acquires a deep ruby \u200b\u200bor garnet color.

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Taste

As for taste, many dense dried fruits can be used to define it. A rather wide acid spectrum is formed in wine (from 5 to 9 points). It also has a high level of tannins, which allows Cabernet to play with flavors.

According to tasters, this wine is permanent, but at the same time unpredictable (depending on many nuances: place of growth and production, aging, harvest year).

By the way, flavors may appear depending on the exposure

• prunes,
• coffee,
• chocolate,
• ginger,
• currants and cherries,
• even - mushrooms.

As a rule, a young wine contains any one, but over time the drink opens up into a harmonious bouquet with flavors of berries and fruits, chocolate.

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Impact on consciousness

If you use Cabernet Sauvignon wine (dry) correctly, reviews about this drink can only be positive.

• Many have noticed that with moderate drinking, it maintains balance. The density and depth of the drink is felt - its form and essence.
• In addition, moderately pleasant, such wine does not intoxicate too much, and even more so it does not turn off the brain, but fills the body with additional energy.

It is all about measure, and it should be present in everyone who decides to drink this divine drink of the Druids and Templars.

Popular manufacturers and brands

Currently, on store shelves, you can find a large number of wines made from Cabernet Sauvignon grapes. We recommend that you try the following ones.

1. Wine "Col di Sasso", Toscana IGT, 2015. Alcohol content 13.5%. Manufacturer: Castello Banfi. Italy.
2. Wine Cabernet Sauvignon "Finca La Linda", 2012. Alcohol content 14.2%. Manufacturer: Luigi Bosca. Argentina.
3. Fanagoria Wine, Hundred Shades of Red Cabernet Sauvignon. Alcohol content 14%. Manufacturer: Fanagoria. Russia
4. Wine Massandra, Export Collection Cabernet. Strength 13%. Manufacturer: Massandra. Russia.
5. Wine J. P. Chenet, Cabernet-Syrah, Pays d'Oc IGP. Alcohol content 12.5%. Manufacturer: J.P. Chenet. France.
6. Wine Robert Mondavi, Woodbridge Cabernet Sauvignon. Alcohol content 13.5%. Manufacturer: Robert Mondavi Winery. USA.
7. Wine Casillero del Diablo Cabernet Sauvignon Reserva. Alcohol 13.5% Manufacturer: Concha y Toro. Chile.
8. Wine Domaine d'Esperance, Cuvee Rosee, 2014. Alcohol content 11%. Manufacturer: Domaine d'Esperance. France.

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Wine "Col di Sasso"

Col di Sasso is a red pair of Le Rime wine in the main line of Castello Banfi, one of the most famous wines of this producer.

Young, bright and easy to drink wine.

The name translated from Italian means "Stone Hill" and this is no coincidence, since it is made from a mixture of Cabernet Sauvignon and Sangiovese grown in the most rocky and impassable places of the Banfi estate in Montalcino.

Sangiovese adds richness to the wine, while Cabernet Sauvignon improves structure and fills the bouquet with bright fruity tones. The grapes are harvested in the second half of September. Fermentation is carried out for 5-6 days in stainless steel containers at a controlled temperature of 25-30 ° C. This allows you to get a good color and preserve the aroma of the wine, while not burdening with excess tannins.

Malolactic fermentation is also carried out. Excerpt for a short time takes place in stainless steel containers. Wine storage potential is 3 years.

Color

The wine has a deep ruby \u200b\u200bred color.

Taste

The taste of the wine is soft, well-structured, with fruity-spicy undertones and piquant sourness in a persistent aftertaste.

Scent

The wine displays a generous, elegant aroma, woven from notes of cherries, currants, blackberries, spices and pepper.

Gastronomic combinations

The wine will perfectly complement the taste of white meat dishes with vegetables, light meats, pasta, poultry and various cheeses.

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Grapes for wine production Cabernet Sauvignon Finca "La Linda"grown in extremely favorable conditions, in the vicinity of the Andes.

1. The vineyard is located in Lujan de Cuyo at an altitude of 780 meters above sea level.
2. The average age of the vines is 30 years.
3. The farm has carried out long-term experiments on the cultivation of vines, which, along with careful care, careful sorting and selection of the harvest, has a good effect on the ripening of fruits.
4. The harvested grapes are sent for fermentation in steel tanks at a controlled temperature of about 28 ° C.
5. Then the wine is aged for 3 months in American and French oak barrels.
6. Light filtration is carried out before filling.

Wine storage potential is 5 years.

Color

The wine is red.

Taste

The wine has an intense, spicy and rounded taste with young tannins and a persistent, long aftertaste.

Scent

The balanced aroma of the wine is filled with tones of blackberry and black pepper.

Gastronomic combinations

The wine is preferably served with hard cheeses, small game, steak and red meat dishes.

Fanagoria, Hundred Shades of Red Cabernet Sauvignon

"100 shades of red" Cabernet Sauvignon is a dry red wine from the line of premium wines from the Fanagoria company. The wine has a classic berry flavor, flavored with hints of spices and tart nuances of tobacco. The wine has a dense structure, elastic tannins and warming strength.

• Vineyards "Fanagoria" are located in the Krasnodar Territory, on the Taman Peninsula. Cultivation of vines is carried out using modern, advanced methods.
• Sunny weather and excellent climatic conditions allow the berries to reach full alcoholic and phenolic ripeness.
• The reduced load on the vines and the yield limited by the growers are a characteristic feature of the "100 shades" wines.
• The berries are picked by hand under certain weather conditions.
• After selection and separation, the grapes are sent to fermentation.
• Maturation takes place in oak barrels for 12 months and some more time in the bottle.

Color

The wine has a dark garnet color.

Taste

The taste of wine is balanced, with refreshing acidity, juicy tones of berries, prunes and tart tobacco. The aftertaste is soft, long-lasting.

Scent

The complex aroma of the wine reveals tones of dark berries, hints of spices, sweet vanilla and oak.

Gastronomic combinations

The wine goes well with grilled meats, game and soft cheeses.

Dry red wine "Export Collection" Cabernet is made from the grape variety of the same name grown on the farms belonging to the Massandra association. After harvesting, the wine undergoes traditional vinification.

Wine "Export Collection" Cabernet goes well with a variety of meat and cheese dishes.

Color

The wine is ruby \u200b\u200bcolor.

Taste

The wine is intriguing with a generous, rounded taste with a velvety texture, fruity notes and a balanced aftertaste.

Scent

The wine demonstrates an expressive varietal aroma with notes of black currant, blackberry and cherry.

Gastronomic combinations

The wine goes well with a variety of meat and cheese dishes.

J. P. Chenet, Cabernet-Syrah - red wine created from Cabernet Sauvignon and Syrah grapes. Harvesting is carried out when the berries reach optimum ripeness. At the winery, the fruits are crushed.

Fermentation is carried out at a controlled temperature of 30 ° C for 6-12 hours, then gentle pressing is carried out. Wine is aged in stainless steel tanks.

Wine J. P. Chenet, Cabernet-Syrah has won a number of medals and awards:

1. silver medal of the competition "National des vins IGP de France, 2014";
2. gold medal of the Gilbert & Gaillard, 2013 competition;
3. bronze medal of the International Wine & Spirit Competition, 2013;
4. gold medal of the competition "Gilbert & Gaillard, 2012";
5. silver medal of the competition "Best French Wine for USA Miami, 2011";
6. bronze medal of the competition "National des Vins de Pays, 2010".

Color

Wine of deep ruby \u200b\u200bred color.

Taste

The wine has a generous, well-structured taste with perfectly balanced acidity and a long aftertaste with fruity notes.

Scent

The wine demonstrates a rich aroma, woven from notes of cherry, black currant and spices.

Gastronomic combinations

The wine is preferably served with hard cheeses, small game, steak and other red meat dishes.

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California red semi-dry wine "Woodbridge" Cabernet Sauvignonproduced in a small, traditional Woodbridge winery, perfect for creating wines with a terroir personality. In this part of the Napa Valley, each vineyard has its own differences: different climate, soil, character.

Woodbridge wines acquire a special character after aging in French and American oak barrels.

The Robert Mondavi winery was established in 1966. Robert Mondavi dreamed of creating wines in the Napa Valley that would be on a par with the best wines in the world. And his dream came true. For more than 40 years, the name Mondavi has become a symbol of Napa Valley winemaking and California in general.

• Robert's vineyards are located in different regions of California and are designed to grow a variety of grapes.
• Thanks to the variety of soils and climates, Robert Mondavi has achieved a real variety of wines produced.

Color

The wine has a deep ruby \u200b\u200bcolor with a purple hue.

Taste

The wine has a mild taste with delicate vanilla tones. Long lasting soft finish.

Scent

The aroma of the wine contains hints of black berries and spices.

Gastronomic combinations

The wine goes well with meats and cheeses.

Wine Casillero Del Diablo Reserve Cabernet Sauvignonbelongs to the Casillero del Diablo series. The wine is medium-bodied, soft-bodied.

The grapes for this wine are grown in the Maipo Valley, where its best qualities are manifested. The line of wines is named so in honor of the legendary "devil's cellar", the first owner of which, according to a famous legend, asked the devil to guard his cellars with the most precious wines.

The best wines of Concha and Toro are aged in these cellars. These are varietal wines from the Aconcagua Valley and Central Valley. The wines for this series are aged in new American barrels for 5-9 months.

Color

Wine of deep red sparkling color.

Taste

Medium-bodied wine with tones of ripe cherry, black plum, oak tones and soft, silky tannins on the palate. Tones of ripe fruits and berries are felt in a long aftertaste.

Scent

The aroma of the wine is dominated by tones of fresh green pepper, black currant, dark plum with hints of vanilla and oak.

Gastronomic combinations

Red meats, spicy dishes and mature cheeses like Gruyere or blue cheese are perfect for this wine.

The grapes for making wine "Cuvee Rosee" are grown on yellow sands. The grapes are harvested only by hand.

1. In production, it uses the traditional method of light maceration without the use of artificial yeast.
2. Then the wine is aged in oak barrels, and for the first few months it is kept in new barrels, and then poured into old ones, since the content of tannins in them is much lower.
3. The wine is not filtered before bottling.

Color

The wine has a delicate pink color.

Taste

The fresh, delicate taste of the wine shows a good structure and a long aftertaste.

Scent

Delicate aroma reveals juicy floral and berry notes.

Gastronomic combinations

As a wonderful aperitif, wine can be the perfect accompaniment to any dinner or barbecue in the summer. It is also recommended to be served with light meals and salads.

Price and quality

Both are highly dependent on proper storage and aging.

• It is believed that up to three years old Cabernet does not look quite adequate. No, of course, young wine can also be consumed, but only (as recommended by the sommelier) in the places where it was made, since this kind of unripe drink does not tolerate movement in space. But in time - perhaps!
• After three years of aging, you can already evaluate a good author's wine.
• And after five years, if stored correctly, Cabernet Sauvignon is already fully revealed, showing its character. Such a drink is really appreciated by almost all human senses. That is, after a five-year term, any Cabernet will already look quite dignified and decent.
• The next stage is a 10-year one. At this stage, you can see all the skill of the winemaker, the whole bouquet of the drink, strong and deep.

Accordingly, the price of the drink also fluctuates. A young Cabernet can cost a few euros per liter, but well aged will cost a pretty penny. It's up to you to choose: in principle, both options have every right to exist, the main thing is that they are made according to the appropriate global standards (that is, from a certain grape variety and according to the ripening rules).

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How to serve and drink Cabernet Sauvignon wines

Cabernet Sauvignon is one of the most famous red wines. The origin of the wine is the Bordeaux region of France, where it has been popular for centuries. California has become a renowned region for Cabernet production in America. The clear and intense aroma of Cabernet Sauvignon can be emphasized in the right way.

Follow the instructions and learn how to serve Cabernet Sauvignon.

Choose wine

When choosing Cabernet Sauvignon, remember the phrase “older is better”. You will notice that the properties of the wine mature and soften with age.

Younger wines are harsher and can overpower the flavor of the food they are served with.

Refrigerate the bottle to a temperature between 17.2 ° C and 18.3 ° C

• Many people make the mistake of overcooling Cabernet Sauvignon or letting it stand at room temperature. Room temperature is good for serving wine, but there is a huge difference between room temperature in Florida and Iceland.

• To cool the bottle to the required temperature, place it in the refrigerator for 20 minutes or immerse it in ice for 5 minutes.

Let the wine air

1. Airing or oxygenating the wine is the best way to fully discover the full bouquet of wine aromas. Through this process, the air mixes with the wine and reduces the amount of carbon dioxide present in the wine. Airing also frees the wine from associated odors that may have masked the wine's true aroma.
2. Uncork the bottle and let stand for 1 hour.
3. Pour the wine into a wine decanter. The wide neck of the decanter will allow the wine to be better saturated with oxygen
4. A decanter is a container that is used to hold the wine after it has been decanted. Decanters are commonly used as vessels for serving wine.

Strain the wine

• Straining wine is the process of separating sediment from wine. Despite popular belief, sediment is not a sign of wine spoilage.
• Sediment in red wine forms over time as a result of the breakdown of pigments and tannins in the wine. With age, small amounts of these two substances gradually settle to the bottom of the bottle.
• Leave the wine bottle upright for 24-36 hours before straining.
• 2.5 to 3.8 cm of wine in a bottle does not need to be consumed due to sediment. The amount depends on the age of the wine and the grape variety.

Choose the right glasses

1. Strong, crisp wines such as Cabernet Sauvignon should be served in large, round glasses with a wide rim.
2. Take the glass by the stem. This will prevent the wine from heating up from your hands.
3. Heating the wine as described above will give rise to unwanted and unpleasant properties. Alcohol in wine will become harsh when served warm.
4. Pour in the wine.

Use a wine funnel with a filter. This will help oxygenate the wine and filter out sediment from the Cabernet Sauvignon.

Stop pouring the wine when you get to the widest part of the glass. This will allow the wine to be properly ventilated, and you can twirl the glass slightly in your hand without spilling it.

Try to pour the wine from as far away as possible. This will allow the air to mix with the wine before it reaches the side of the glass. This is especially important if you haven't aired the wine for 1 hour before serving.

Warnings

• Wines should not be cloudy. Sediment may be present, but the wine should not be cloudy. Turbidity may indicate spoilage and should not be consumed.
• Wine is most likely spoiled if the cork is damaged, cracked, or appears to be.

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Storage features of Cabernet Sauvignon wines

It is very important to store your wine properly. Experienced winemakers know many secrets, but it is necessary to list the basic rules, thanks to which it will be possible to keep wine from grapes of this particular variety tasty for a long time. It is useful to know even for buyers who, after purchasing, would like the wine to stand a little longer, becoming stronger.

1. It is best to store the drink in the area where it was produced. The thing is that wine during production tends to adapt to the surrounding climate and environment, and during transportation it can lose many of its taste. And let it be almost imperceptible to an inexperienced person, but it will be unpleasant for a specialist or a true connoisseur of expensive wines to drink a drink that does not quite correspond to its normal taste.
2. If it is nevertheless required to transport wine, then care must be taken to ensure that it is cold and dark during transportation. This is the only way the wine will not turn sour. Otherwise, during long-term transportation, the drink can go bad.

You should also know the correspondence of the shelf life of wine to its properties. Thus, a wine that has stood for up to 3 years is considered underdeveloped. It is just not recommended to transport it, as this will disturb the flavor bouquet.

Wines aged from 3 to 5 years more clearly express their taste and useful properties. But a drink that is stored for 5 years or more can be considered a real value. But the highest level is still reached by wines with a 10-year-old or more aging, when their entire bouquet is fully revealed.

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Vineyard plantations in the world

Cabernet Sauvignon is so widespread throughout the world that its plantations occupy almost 270 thousand hectares:

• France - 50,000 hectares;
• Chile - 40,500 hectares;
• USA - 40,000 hectares;
• Australia - 26,000 hectares;
• South Africa - 16,500 hectares;
• Argentina - 6,500 hectares.

According to US law, Cabernet Sauvignon can contain no more than 75% of the grape variety of the same name. This improves the flavor of the product and increases its value.

The high price of a bottle of wine directly depends on the cost of the grapes. One ton of raw materials can be used to make up to 750 bottles of a drink. For comparison: the price for a ton of Cabernet Sauvignon can reach $ 6,000, and for a Merlot variety (under equal growing conditions) - $ 1,300.

On the last Thursday in August, Cabernet Sauvignon Day is celebrated all over the world. Mass wine tasting takes place in all major cities of the wine-growing regions. The holiday is very young, it has been celebrated only since 2010.

• The unusual aroma of green bell pepper provides a microscopic content of the organic compound pyrazine in the wine.
• This variety is one of the most prolific. Up to 3.5 tons of berries can be harvested from an area of \u200b\u200b0.5 hectares.
• The endurance of grapes is evidenced by the fact that they are grown in the Gobi Desert (its Chinese part).

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Features of planting and growing grapes

How to plant

We will find out how and at what time it is best to plant this variety of grapes.

So, Cabernet Sauvignon can be rooted both in autumn and in spring: in both cases there are advantages and disadvantages.

1. Spring planting is preferable because during the warm season, the cutting will be able to root safely. But there is also a minus - most cuttings are cut in the fall, so a problem arises - how to save them until spring.
2. Because of this problem, Cabernet Sauvignon is very often planted in the fall, approximately in the middle of it. In this case, long-term storage of the seedling is not required, which significantly increases its stability, immunity, health, and preserves other valuable qualities.

Choose a warmer day for fall planting so that the cutting can adapt to a more comfortable environment. Usually, mid-October is chosen for planting: at this time the plant will be able to take root, since the ground has not yet frozen, and will not go into active growth, since it is already cool enough.

Choose a suitable vine site: Like all grape varieties, Cabernet Sauvignon prefers to grow on the southern slopes in a well-heated and well-lit area. It is impossible to plant a plant in the lowlands: it is better if it is a small hill. If you are forming a vineyard, then its direction should move from north to south.

Cabernet Sauvignon does not impose special requirements on the soil, however, it is necessary to provide the soil with good drainage, especially if the area is rainy. In addition, the more fertile the soil, the more fruit you can harvest at the end of the season.

• If you plan to place plants near buildings, then step back from the walls at least half a meter so that the grapes do not grow in the shade.
• If you are planting a real vineyard, leave at least three meters between the rows so that all shrubs have enough light and nutrients from the soil.
• The distance between the bushes themselves should be about half a meter, less is not recommended.

When planting Cabernet Sauvignon, the cutting should be placed in a tube or empty plastic bottle with a cut bottom. This planting method makes it easier to water the plant: all the moisture goes directly to the root.

Three years after rooting, the device (pipe or bottle) can be removed: once it gets stronger, the shrub will cope further on its own. After the seedlings are placed in the ground, it is recommended to pour 2-3 buckets of water under each of them.

How to care

It should be noted that the grapes of this variety are not very capricious and whimsical, therefore it is quite simple to care for them. This variety is sometimes also called "lazy grapes".

The plant is not afraid of changes in weather, winds, it is also resistant to most pests. So, let's consider the features of caring for Cabernet Sauvignon grapes.

Watering

The shrub needs watering, but not excessive watering. As already mentioned, when planting, the seedling is placed in a pipe or hollow bottle: these devices greatly facilitate the watering procedure.

• For the first time in a season, the shrub is watered after the winter shelter is removed. Before this watering, the vine must be tied to a trellis. In this case, a lot of water is consumed: about 40 liters must be poured under one adult bush. Warm up the spring water slightly to further thaw the plant's root system.
• In addition to the first watering for the current season, the procedure is carried out twice more: before the flowering period and after the end of this period.

Top dressing

Although Cabernet Sauvignon needs additional nutrition, it is also important not to overdo it here: an excess of minerals or organic matter can negatively affect the growth of the vine and the quality of the crop. If, before planting the plant, you have applied all the necessary fertilizers to the soil, then during the first 3-4 seasons it is no longer necessary to feed the shrub.

1. In the future, it is good to feed the grapes with manure, peat or compost: this is what concerns organic matter.
2. Wood ash is also suitable - it can be added to the water when watering. Of the mineral fertilizers, the plant reacts well to ammonium nitrate, urea, potassium compounds and superphosphate.

Pruning

The plant needs proper pruning, since in this case it is important not to overload the vine with bunches. Experienced gardeners recommend pruning the vines in the fall, so as not to disturb the plant in the spring.

In addition, spring pruning, carried out rudely and illiterately, can generally destroy the shrub: it is better not to risk it, especially for beginners. In spring, you can only remove old, frozen or broken branches. And here is how the pruning of Veles grapes takes place, and how to do all the work yourself.

Prevention

Although the grapes of this variety have good immunity and a high degree of resistance to various external lesions, it is necessary to carry out preventive measures periodically.

It is especially important to spray the plant against insect pests such as spider mites, leaf rollers, and itch. In addition, it is important to provide protection against fungal diseases and putrefactive infections.

Wintering

The variety is frost-resistant. In the southern regions of the country, it can be grown as a non-sheltered one, but in the middle lane and, especially in the northern regions, shelter is necessary.

It is better not to leave these grapes on the trellises. It is recommended to remove the vine and lay it on the ground, covering it with hay or straw in a thick layer. If the vine is young, especially first-year ones, it is better to completely protect it from frost with plywood or board boxes with a cushion of grass or hay inside.

It is strongly not recommended to cover the vine for the winter with dried grape branches and leaves. In this case, all pests and diseases present in the old parts of the plant will fall on the living vine, and can destroy it. Pests successfully overwinter under cover in order to begin to gnaw the plant with renewed vigor in the spring.

Cabernet Sauvignon wine is made from the grape variety of the same name. This variety was first developed in France by crossing two other varieties. At home, this grape is called Bordeaux, since most of it grows in the region with this name.

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Today, in addition to France, Cabernet Sauvignon is grown in large quantities in Argentina, Bulgaria and Australia. Like any other grape variety, this type has its own characteristics. Wine made from this variety also has certain characteristics.

Cabernet Sauvignon is one of the most unpretentious grape varieties.

Cabernet Sauvignon grape variety

He needs a lot of sun, while he does not need large volumes of water for irrigation. The vine grows well on uncultivated soil, which speaks of unpretentiousness. But at the same time, it is best if the soil for the grapes is still matured for several years. Only then will she have time to get enough of all the elements necessary for the normal development of the vine and fruits. When planting young vines or when growing grapes from seeds or sprouts, it is necessary to loosen the soil from time to time to ensure sufficient ventilation of the root system.

When the berries ripen, the fruits are characterized by their exceptional juiciness and richness of taste. The berries are dark blue in color, but the juice inside is almost transparent. At the same time, the top of the skin is covered with a thick waxy bloom. It is he who allows the berries to preserve all the juice. The taste of the grapes is somewhat reminiscent of nightshade.

After budding the vine, it usually takes 145 days to harvest. It is this period of time that is optimal for the full ripening of the berries. A feature of this variety is that it is quite resistant to pests. But the load on the shoots should not be allowed to be large, since there will not be enough nutrients for the ripening of the berries, and they will begin to crumble.

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Typically, there are two types of wines for which the grapes are aged in slightly different ways. So, for dessert wines, the ripening period is about 145 days, as mentioned above. But for table wine it is a little more, about 165 days.

Red table wine

Dry red wine is produced according to certain recipes, some of which are even kept secret. This applies to especially expensive wines made from Cabernet Sauvignon grapes. But it should be noted that all wines from grapes of this variety have their own specific characteristics, which are common to all of them.

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The main feature of the wine is its specific taste. Wine from the Cabernet Sauvignon variety is determined by the degree of richness of the taste of dried fruits that are part of this drink. Prunes, dried apricots, cherries and black currants can be added to the wine. In addition, even ginger, various expensive mushrooms, chocolate, coffee and pepper are added to some elite varieties. Winemakers choose the most optimal flavor combinations. During the tasting, experienced people will immediately successfully determine what exactly is added to the wine. As a rule, it is this variety that allows, with the help of the listed products, to give the drink a special exceptional note, which will serve as a kind of recognition mark for a particular type of wine.

Dried Fruit Flavored Drink

It is especially popular to add such products to dry red wine. There they will form the required acidity spectrum of the drink, which experts determine on a 9-point scale. The more points, the higher the acidity will be. This gradation makes identical wines of different aging times completely unpredictable in taste.

So, we can conclude that any wine made from grapes of this variety, both red dry and pink, will differ in the specific taste of the prevailing additional product. Other wines do not possess this feature so clearly, since it is the Cabernet Sauvignon grape that allows you to fully reveal the secret of the wine.

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Other equally important features are the specific smell and color of the wine. The smell of Cabernet Sauvignon wine will always be distinguished by its strong astringency. Most often, nightshade aroma predominates. But it can be combined with other accompanying tart odors, again, depending on the addition to the wine.

It should be borne in mind that the longer the wine is aged, the brighter and richer its aroma will be. Slightly aged wines have a very subtle and light aroma, usually with only one predominant ingredient. But the wine of long-term aging reveals a whole bouquet of aromas with special astringency and brightness.

Long-term wine aging

As for the color of the wine, it will largely depend both on the degree of ripening of the berries for its production, and on the aging period of the drink. As you know, very ripe Cabernet Sauvignon grapes are dark blue. At the same time, a rich wine will have a very bright dark red color. But this applies to medium-aged wine. A highly fortified drink, which has been around for many years, over time acquires the color of a ruby.

But as for rosé wine, the name already speaks for itself. The rosé wines are not so strong, so their smell is not so strong, and their color does not have such a rich shade. But, again, the stronger the wine, the more intense even the pink color will be.

5 Storage features

It is very important to store your wine properly. Experienced winemakers know many secrets, but it is necessary to list the basic rules, thanks to which it will be possible to keep wine from grapes of this particular variety tasty for a long time. It is useful to know even for buyers who, after purchasing, would like the wine to stand a little longer, becoming stronger.

1. It is best to store the drink in the area where it was produced. The thing is that wine during production tends to adapt to the surrounding climate and environment, and during transportation it can lose many of its taste. And let it be almost imperceptible to an inexperienced person, but it will be unpleasant for a specialist or a true connoisseur of expensive wines to drink a drink that does not quite correspond to its normal taste.
2. If it is nevertheless required to transport wine, then care must be taken to ensure that it is cold and dark during transportation. This is the only way the wine will not turn sour. Otherwise, during long-term transportation, the drink can go bad.

You should also know the correspondence of the shelf life of wine to its properties. So, wine that has stood for up to 3 years is considered to be insufficiently opened. It is just not recommended to transport it, as this will disturb the flavor bouquet. Wines aged from 3 to 5 years already more clearly express their taste and useful properties. But a drink that is stored for 5 years or more can be considered a real value. However, wines with a 10-year-old or more aging reach the highest bar, when their entire bouquet is fully revealed.

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• France - about 50,000 hectares;
• Chile - 40,500 hectares:
• USA - 38,500 hectares;
• Australia - 26,300 ha:
• South Africa - 16 600 hectares;
• Argentina - 6,500 hectares;
• Italy - unknown.

Worldwide - more than 290,000 hectares.

Photo: Coisroux

Brief characteristic of the variety

Fruit flavors: bird cherry, black currant and blackberry.

Other flavors:black pepper, tobacco, liqueur, violet.

Aged in oak barrels:as a rule, it is aged for 9-18 months in French oak barrels, less often - from American or Hungarian.

Acidity: moderate.

Blend options: In France, Bordeaux wines are often docked with Cabernet Sauvignon. In Italy, the berries of this variety are a component of Super Tuscan wines. In Spain, Cabernet is often used in the Priorat region.

Other names: Boucher, Petit Boucher, Petit Cabernet, Petit Vidur, Vidur, Sauvignon Rouge.

The plantations of this variety are scattered around the world and are located in different climatic conditions, due to which Cabernet Sauvignon acquires completely different aroma shades depending on the origin. All in all, this is a full-bodied red wine whose taste and aroma combines a fruity bouquet with spicy notes of pepper - from allspice to Bulgarian. Let's take a look at Cabernet Sauvignon from opposite ends of the world and see how different the same wine can be.

Bordeaux and the Old World

Finding one hundred percent Cabernet Sauvignon in Europe is a rarity, because the winemakers of the Old World are famous for their skill in creating blends. Therefore, Cabernet from Bordeaux, instead of a fruity scent, will surprise you with a herbaceous floral bouquet with hints of graphite, violet and tobacco. How does this fragrance compare? Imagine that you have filled a new leather bag with bird cherry to the brim, pressed it to your chest and roll down the hill with it. The beauty.

Despite the natural "heaviness" of Cabernet, wines from Bordeaux are champions in delicacy: they seem light in taste, but have a pronounced acidity and a high content of tannins (you will feel a dry aftertaste on the tip of the tongue). The most successful Bordeaux vintages of recent years include the harvests of 2009, 2008 and 2005.

California and the New World

Cabernet Sauvignon from the regions of the New World is always slightly more "fruity" than its counterparts from Europe - it has aromas of bird cherry, licorice and black pepper, seasoned with a pinch of vanilla. This wine contains less tannins and has less acidity, but it has a higher alcohol percentage - from 13.5% to 15.5%.

Combination with dishes

Cabernet Sauvignon is one of the most complex and multi-layered wines. The high tannin content and spicy notes of tobacco and pepper make this drink a good addition to hearty fatty dishes and to the so-called "fifth taste" - umami, which corresponds to protein foods in Asian culture.

A grilled Gruyere burger, a pizza with mushrooms and tomato sauce or a marinated ribeye steak will go well with Cabernet Sauvignon. If you want to emphasize the fruity shades of the drink, do not try to snack on it with chocolate. Not desserts, but on the contrary, main dishes like beef ribs or mushroom beef stroganoff will be able to supplant the rich pungent flavor of tobacco and graphite, so that the fruity notes of the drink will come to the fore.

Eight surprising facts about Cabernet Sauvignon

1. Cabernet Sauvignon is a hybrid. In fact, this variety is the offspring of Cabernet Franc and Sauvignon Blanc, which appeared in the 17th century and has evolved to the present state. This relationship was proven in 1996 through genetic research at the University of California, Davis.
2. American Cabernet Sauvignon may contain up to ¼ of other wine varieties.Even if the label says only "Cabernet Sauvignon", this does not mean that the wine is not a blend - in the United States it is officially allowed to add up to 25% of other varieties to it. Some winemakers do this to add flavor, while others do it to improve quality.
3. Why is Cabernet Sauvignon so expensive? All because of the demand. For example, in 2008, Pina winemakers from the Napa Valley in California set prices for their Rutherford Cabernet Sauvignon harvest at $ 6,000 per ton, while Merlot in neighboring vineyards was sold at $ 1,300 per ton.
4. Feast of Cabernet? There is one.The Thursday before Labor Day (not our May Day, but the American first Monday in September) at the end of August became the official Cabernet Day. It all started in 2010 with the #CabernetDay hashtag on social media designed to exalt the variety of this drink. Now, on Cabernet Day, there are even tastings of the variety in many major cities from San Francisco to Sydney.
5. Why does Cabernet have a green bell pepper aroma? It can be traced back to a substance called pyrazine. The pyrazine content in unripe Cabernet Sauvignon grapes is higher and is felt even at very low doses (10-20 particles per trillion). In order to reduce the "green" aroma of Cabernet, experts accelerate its ripening by pruning the vine and depriving the berries of the shade.
6. Cabernet Sauvignon produces an extremely generous harvest. Winery Château Latour, the producer of the most expensive Cabernet Sauvignon, annually collects 7-12 tons from each hectare. For comparison, the most expensive Pinot Noir (Domaine de la Romanet-Conti) harvest is just over 2.5 tons per hectare.
7. Cabernet Sauvignon grows well in the desert. The state of Washington, with only 15-20 cm of rainfall per year, is famous for its Shampoo wineries producing magnificent Cabernet Sauvignon. Even in the Chinese Gobi Desert, there are several wineries where this variety is grown - for example, Chateau Hanson.
8. A rare disease of this variety is associated with ladybirds.Cabernet Sauvignon researchers from Canada have found that these insects can directly affect the taste of wine if they accidentally enter the drink during fermentation.

Cabernet Sauvignon is one of the most widespread grape varieties in the world, from which red wines are produced.

14.09.2016 22:33:00

The largest producing countries of Cabernet Sauvignon: France (124 thousand acres), Chile (100 thousand acres), USA (95 thousand acres), Australia (65 thousand acres), Italy (no exact figure), South Africa (41 thousand . acres), Argentina (16 thousand acres).
In total, Cabernet Sauvignon grows on 650 thousand acres of land in the world.
Specificity of Cabernet Sauvignon
Fragrances. The main ones are fruity: ripe cherries, black currants and blackberries. Extras are black pepper, tobacco, licorice, vanilla, and violet.
Excerpt. Usually - in French oak barrels for 9 - 18 months, sometimes - in American or Hungarian oak barrels.
Tannin. Medium (+).
Acidity. Medium (+).
Fortress. 13.5 - 15.5%.
General information. Cabernet Sauvignon typically contains Bordeaux wines, Italian Super Tuscan wines and Spanish Priorat wines.

Cabernet Sauvignon has other names - Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, Vidure, Sauvignon Rouge.
Cabernet Sauvignon taste
Since Cabernet Sauvignon is grown in a wide range of climates and terroirs, in each case it has a specific taste and aroma.
"Classic" Cabernet Sauvignon is a full-bodied red wine with rich fruity and pungent notes - from Bulgarian to black pepper.
Cabernet Sauvignon from Bordeaux and other areas of the Old World
These wines are characterized by herbaceous floral aromas of graphite, violets and tobacco rather than fruity aromas. They have hints of ripe cherries, licorice and undergrowth. Imagine filling a new leather bag with ripe cherries, slipping and rolling down a hill, clutching your load to your chest. Have you presented? This is the reference flavor of Cabernet Sauvignon.
Despite Cabernet Sauvignon's penchant for full-bodiedness, these wines, born in Bordeaux, are royally refined, their taste is light, but at the same time they have a pronounced tannin and acidity that remain on the tongue for a long time.
Among recent years, the best Cabernet Sauvignons came out in 2005, 2008 and 2009.
Cabernet Sauvignon from California and the New World
These wines are more fruity than their Old World cousins. They clearly show aromas of cherry, licorice and black pepper, framed by vanilla. They have less tannins and acidity, but more strength.
Gastronomic couples for Cabernet Sauvignon
Cabernet Sauvignon pairs best with umami-flavored fatty foods. Try this wine with hamburger, mushroom pizza with tomato sauce, classic beef steak.
In order not to "crush" the fruity notes of Cabernet Sauvignon, do not use it with chocolate. But stewed ribs and beef stroganoff with mushroom sauce will make a great pair for him. The strong aroma of umami balances the "pungency" of Cabernet Sauvignon and highlights its berry notes.
8 surprising facts about Cabernet Sauvignon
1. Cabernet Sauvignon - "son" of Cabernet Franc and Sauvignon Blanc!
Scientists believe the "child" was born in the 1600s. This became known in 1996, when researchers at the University of California (USA, Davis) decoded its DNA.
2. Cabernet Sauvignon from the USA can only contain 75% of this grape variety
US law allows winemakers to produce wine labeled as Cabernet Sauvignon with up to 25% other grapes added. This is done in order to achieve a better aroma or to raise the value of the wine.
3. Why is Cabernet Sauvignon wine so expensive?
Because of the cost of the grapes. For example, in 2008, winegrowers from the Piña estate in the Napa Valley (USA) declared the cost of their Cabernet Sauvignon grapes at $ 6,000 per ton, while in neighboring vineyards, where Merlot is grown, the cost was $ 1,300 per ton. 700 - 750 bottles of wine can be produced from 1 ton of grapes.
4. Day of Cabernet Sauvignon
Since 2010, every last Thursday in August, the world has celebrated a holiday - Cabernet Sauvignon Day. On this day, in all major cities of the wine-making countries - from San Francisco to Sydney - mass tastings of this wine are held.
5. Why does Cabernet Sauvignon smell like green bell pepper?
The aroma of bell pepper gives Cabernet Sauvignon the organic compound Pyrazine, which is found in microscopic amounts - 10 - 20 parts per trillion.
6. Cabernet Sauvignon is very prolific.
For example, Chateau Latour, the producer of the world's most expensive Cabernet Sauvignon, produces 3.5 tons of this grape per acre. The most expensive Pinot Noir in the world, grown in the Domain de la Romanee Conti, produces just over 1 ton of berries per acre.
7. Cabernet Sauvignon grows well in deserts
In the eastern part of the US state of Washington, where no more than 6-8 inches of rain falls a year, Cabernet Sauvignon is produced, which has repeatedly received the highest, 100-point wine ratings.
Several Cabernet Sauvignon wineries exist and flourish in the Chinese part of the Gobi Desert.
8. Ladybugs are the enemies of Cabernet Sauvignon scent
Researchers studying Cabernet Sauvignon in Canada have found that Asian ladybugs influence the aroma of wines that are made from grapes from vineyards "captured" by insects.
This happens when ladybugs, through an oversight of winemakers, get into future wines during their fermentation.
Asian ladybugs were introduced to Canada as an environmentally friendly weapon against aphids.
winefolly.com

Cabernet Sauvignon is a grape belonging to the ecological-geographical group of Western European grape varieties. Also known under the names: Lafet, Lafite, Petit Cabernet. It appeared in France in the vineyards of Bordeaux approximately in the 17th century as a result of the crossing of Cabernet Franc and Sauvignon Blanc.

The resulting hybrid proved to be resistant to diseases (mildew, gray rot, phylloxera), unpretentious to climate and soil, drought and frost resistance. But the variety is distinguished by a relatively long ripening period and the need for a sufficient amount of heat. In order for the grapes to ripen, the sum of active temperatures must be 3100-3300 ° C from the moment the buds open and until the moment of technical maturity. The ripening period of such a duration determines the geography of its cultivation, since even at home in Bordeaux, Cabernet Sauvignon does not always have time to fully ripen. But, nevertheless, he became the most famous and widespread variety in the world. It is cultivated in many wine-making countries due to its unpretentious cultivation and excellent, rich taste.

This grape has medium sized clusters with an average weight of 73g. Berries with a diameter of 13-15 mm are dark blue, rounded with juicy pulp and thick skin covered with a waxy coating, have a characteristic blackcurrant flavor and contain a large amount of tannins, which gives the wine a tart taste. Red wine is made from Cabernet Sauvignon, using "solo", or to soften its rich taste they create blends with other, softer varieties. But in any case, the taste of Cabernet Sauvignon is recognizable regardless of the production methods used and the proximity to other varieties.

The best wine obtained from Cabernet Sauvignon berries is produced in Medoc (France), Napa Valley (California), Maipo (Chile), Coonavarre (Australia), Tuscany (Italy) (Super Tuscan wines), these wines are also there may not be so "iconic", but quite benign. Also worthy wines from these grapes are produced in Southern France and Eastern Europe.

But it is in the Bordeaux region of Medoc that wines are created that fully reveal the potential of this grape. The aroma of these wines is filled with black currant, cherry, cigar and cedar notes, and long aging (for some wines up to 20 years) makes the taste complex and harmonious. Certainly, Cabernet grapes are one of the few varieties, the wine from which is literally created for aging.

In the Napa Valley, Cabernet Sauvignon wines are saturated with aromas of black cherries and olives, as well as herbs, while Washington State produces strong wines with powerful blackcurrant fruit components. Chilean wines have a fruity taste and a mint aroma. In Australia, production is established in the valleys of the Margaret River, Murray and the Coonawarra region. In Greece, Chateau Carras produces quality wine with excellent taste characteristics, and Israel is the birthplace of "Gamla Cabernet Sahvignon". In northeastern Italy, this grape becomes a herbaceous wine. In Piedmont, there is a constant trend towards an increase in the plantings of this variety. And in general, there is even a certain danger of displacement of local varieties by Cabernet Sauvignon grapes, since it is difficult not to appreciate the convenience in its cultivation and a certain simplicity with which grapes are transformed into wine.

Saturated, full-bodied wines from Cabernet Sauvignon can drown out the taste of refined and light dishes, but they are perfect for a variety of meat dishes, wild poultry, game, and rabbit.