 Cabernet Sauvignon (CAB-er-nay SAW-vin-YAWN) There is no debating the popularity of the varietal, especially among California growers, but its popularity is by no means restricted to the U.S. It is the most widely planted and distinguished of the five varieties found in the Medoc district of France’s historic Bordeaux region, and is by far the grape of choice for the Coonawarra region of South Australia. Cabernet Sauvignon is the offspring of the Cabernet franc and Sauvignon Blanc grapes, and is a relative newcomer to the wine scene, when compared to ancient grapes such as Pinot Noir. Aroma and taste characteristics of Cabernet Sauvignon are black currant, berries, mocha on the mid-palate; these characteristics may vary across region and climate but are generally agreed upon to be typical of the varietal. The mouth feel of a cabernet will generally be robust and rich with an astringent finish and fairly high tannin level. Cabernet Sauvignons are well known for the aging potential, which in some cases is a necessary step in mellowing out any potentially overbearing flavor characteristics. |