European Cabernet Sauvignon
Cabernet Sauvignon wine has historically been highly prized in Europe. Its popularity is due to a combination of pragmatic economics as well as the varietal's distinctive characteristics.
Genetic testing has confirmed that Cabernet Sauvignon is the offspring of Sauvignon Blanc and Cabernet Franc. The cross probably occurred in the 18th century, (although no one knows exactly when), in the Bordeaux region of France. Until the 19th century, the grape was known as Petite Vidure. Since then, Cabernet Sauvignon has steadily gained favor as a major blending component in red Bordeaux.
19th century Bordelais growers loved the varietal’s resistance to disease and rot. The gravelly, well-drained soils of Medoc and Graves produced Cab with considerable depth and appeal. It was not long until the rest of the world began to take notice and demand for these wines increased.
The early economic popularity of Cab-based, red Bordeaux was largely due to its durability and propensity to age. Before refrigeration and modern preservative techniques, high tannin levels were the most effective measure against spoilage. Because the grape agrees with oak treatment so well, the already full bodied varietal gained additional tannins.
Unfortunately, disaster struck in 1852. In this year, the oidium epidemic laid waste to the varietal in Bordeaux. Growers increasingly began to turn to Merlot, except in the Medoc and Graves.
Because the climate of Bordeaux can be unpredictable, different varietals have historically been grown to hedge against poor years. For example, Cab will not fully ripen in cool years. To counterbalance this, growers plant varietals such as Cab Franc and Merlot which need less heat.
Throughout the 19th century, Cab colonized many wine regions in Europe. The first cuttings were planted in the Northern Italian region of Piedmont during the 1820s. It was also brought to the Loire Valley, but had little success in the cool climate.
During the 1970s, Cab solidified its position in Tuscany when it was blended with Sangiovese to create the “Super Tuscan” style. But during this decade, a lot of low quality, high yielding Cab clones was planted. Luckily, this trend has almost entirely reversed itself. Substantial tracts of Cab were planted in Bulgaria during the 1980s.
