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Characteristics of the Cabernet Sauvignon
The characteristics of Cabernet Sauvignon are very distinct; the grape grows on small bunches with very thick skins. These thick skins provide it with a dose of color, tannins, and power, all of which you can taste in the wine. The growing season is long for Cabernet Sauvignon, usually lasting 4 to 6 weeks longer than other grape varieties. This long ripening process makes Cabernet Sauvignon full-bodied and powerful, allowing it to develop a naturally robust flavor. For this reason, Cabernet Sauvignon is almost always used in top wines.Cabernet Sauvignon is also perfect for aging in oak barrels; the wood reduces the tannins, making it fuller and more refined in flavor. Cabernet Sauvignon also often pairs well with other grape varieties. For example, in Bordeaux, Cabernet Franc and Merlot are often added to red wines to create more diversity. You'll taste some similarities in every Cabernet Sauvignon wine, but it still confuses us in different countries. After all, the grape influences the terroir in every country to some extent.
What does Cabernet Sauvignon taste like?
On the nose, almost all Cabernet Sauvignon wines have hints of blackcurrant fruit, ripe plums, and some berries. If the wine has been oak-aged, you'll also detect notes of coffee, chocolate, and spices. The palate is always powerful and full-bodied, with plenty of black fruit, dominated by blackcurrants and blackberries. The ripe tannins give it a lovely dry flavor with notes of vanilla, cedar, and some spice. Sometimes you'll also taste truffles and roasted nuts in a Cabernet Sauvignon, but only in wines of excellent quality.Cabernet Sauvignon wines can be aged for a long time simply because they contain more tannins than other grape varieties. We can roughly say that wines under ten euros can be aged for a maximum of six years after harvest. For exclusive wines, and unfortunately also more expensive ones like the top wines from Penfolds, Bernardus, and top Chateau wines, this can be up to 50 years. Provided, of course, that they are stored under the best conditions.
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