Cabernet Sauvignon
Known as the "king of the reds", this variety shows certain subtle characteristics that vary according to its region of origin. Recent genetic studies have found that it is the probably the result of a cross between the Cabernet Franc and Sauvignon Blanc varieties.
As the most widely planted of the red grape vines, it is found throughout the world. The reds of Bordeaux are the most famous examples, followed by the large quantities of new world Cabernet Sauvignons produced in California.
It is often blended with lower tannin, but "fleshier" tasting grapes, notably Merlot and, in Australia, particularly with Shiraz/Syrah. Cabernet Franc is often used in blends with Cabernet Sauvignon to add aromatics. As a group, Cabernet Sauvignon wines are generally full-flavoured, with a stronger flavour than Merlot for instance, and with a smooth and lingering "finish".
In Argentina’s Northwest, this grape acquires an amazingly intense color, and its bouquets are reminiscent of blackberries and green pepper. In the Cuyo Region, its fruity character becomes more intense, and is associated with ripe redcurrant, while in the southernmost regions, mineral and earthy flavors become more intense.
After aging in wooden casks, and in the bottle, these wines acquire a particular elegance, and give forth bouquets of tobacco, leather and spices.
Tip: Try with grilled, roasted or barbecued beef