Cabernet Sauvignon Grape
The global popularity of the Cabernet Sauvignon grape can be attributed to its unique characteristics. Few varietals have the propensity to change with age that Cab does.
A great, mature Cabernet Sauvignon will develop slightly herbaceous qualities blended with unmistakably ripe fruit and framed with firm, but rounded tannins. Gravel in the soil is important not only for drainage, but also for heat retention. However, too much heat will make wines taste baked and undesirably jammy.
On the other hand, cool temperatures produces wines with green, vegetal flavors that are often described as green peppers. Excessive winds will shut down the vines’ metabolic processes and prevent the varietal’s characteristics from shining through.
Styles range from being enjoyable right after bottling to needing decades to reach maturity. Young Cabs have black cherry, plum and mint flavors and aromas. With maturity, wines are more reminiscent of blackcurrants, blackberry, cedar and spice. Cab is fermented at relatively high temperatures.
Although American wine marketing has convinced many consumers that Cab should stand alone, it is almost always improved through blending. Cabernet Sauvignon greatly benefits from the sumptuousness of Merlot and the fruit of Cabernet Franc.
The chemical nature of varietal aromas helps explain the unique flavors associated with Cabernet Sauvignon. For example, the molecule 2-methoxy-3-isobutylpyrazine is associated with the “bell pepper” aroma of many Cabernet Sauvignon based wines.
