The Various Flavors of Cabernet Sauvignon

It is quite possible that the Cabernet Sauvignon grape is a close relative of both the Cabernet Franc and the Sauvignon Blanc, two grape varieties that were crossed in the vineyards of France in the 1600's. It is one of the most common varieties of red wine in the world and is planted in virtually every winemaking region. It is one of the easiest grapes to grow. The thick skins make it resistant to many diseases that can wipe out a crop of other grape varieties and it is resistant to rot and frost.

Although the Cabernet Sauvignon grape can be grown in a wide variety of climates, it flourishes best in those areas where the temperatures are warmer. It is a late ripening grape - about two weeks after the Merlot (>http://www.wineaccess.com/wine/grape/Merlot) and Cabernet Franc (http://www.wineaccess.com/wine/grape/Cabernet%20Franc) grapes are ready to be harvested. The climate of the region has a bearing on when the grapes are harvested and this affects the quality of the resulting wine.

In California, with its warm temperatures, wineries do not harvest the grapes until they are fully ripe giving them the taste of stewed blackcurrants. In Bordeaux, France, they are often harvested before they are fully ripe because of the hazards of the weather during the harvest season. Grapes grown in such cooler regions tend to have the flavor of green bell peppers.

The green bell pepper flavor of Cabernet Sauvignon is caused by the presence of pyrazines in the grapes. It is more predominant in wines made from unripened grapes. As the grapes ripen on the vine, exposure to sunlight destroys most of the pyrazines and this is difficult in cooler climates. The flavor of green bell pepper is not a fault in the wine. It just means that this taste may not be acceptable to all wine drinkers.

Two of the other flavors associated with Cabernet Sauvignon (http://www.wineaccess.com/wine/grape/Cabernet%20Sauvignon) are that of mint and eucalyptus. The minty taste is more predominant in wines from warmer regions because of the climate, but it is also believed that the type of soil plays a part in adding this flavor. Wines of this nature are commonly found in Australian wineries and those in the state of Washington. Wines from areas where eucalyptus trees are found tend to have a taste of the eucalyptus, but there is no concrete evidence to provide any reasoning for this.

The techniques used by the various winemakers can also affect the taste and aroma of Cabernet Sauvignon. When a long period of maceration is employed, the wine generally has a high level of tannins and a fruity taste. The length of the maceration period also affects how early the wine can be consumed.

Cabernet Sauvignon must also be fermented at a very high temperature in order to give it a deeper color and to extract the fruit flavors from the grapes. Wine that has a long maceration period has high tannic quality, but in wineries that prefer the deeper colors and more fruity taste, such as in a Sangiovese (http://www.wineaccess.com/wine/grape/Sangiovese/), they can use different techniques to soften the effect of the tannins.

Oak aging is the most common method used for Cabernet Sauvignon. In this process, the wine is gradually exposed to oxidation to soften the tannins and add the flavor of wood. Gelatin and egg whites are often added to reduce the tannic quality, but these proteins are removed during the filtration process.