Cabernet Sauvignon pronounced ‘ka-behr-NAY soh-vihn-YOHN (soh-vee-NYAWN)’ is the most widely grown variety of red grapes. Most of the world’s popular red wines are exclusively made for Cabernet Sauvignon grapes. Genetically, it is a hybrid of Cabernet Franc and Sauvignon Blanc.
The Cabernet Sauvignon grape berries are small, thick skinned dark colored variety which turns purplish when ripe. Thickly clustered and tough skin makes them resistant to disease, insects and spoilage while they can withstand rain with little damage to the clusters. The hard wood of the vines helps it survive cold winters while the vines bud late, past the spring frost.
Cabernet Sauvignon cultivation needs very sunny weather while the soil type best suitable is gravel soil that is well drained to reduce moisture. Best areas to grow Cabernet Sauvignon grapes are areas which are semi arid with well drained, moderately fertile soils.
The grapes go through 4 stages during the growing season, before being harvested. They are harvested when the tannins have reached full maturity with grape flavor is at a peak along with the sugar level required to provide the right quantity of alcohol.
The unmistakable deep red of Bordeaux wines is due to Cabernet Sauvignon grapes. With unmistakable black current/black cherry flavors and subtle aromas of processing bouquets of cedar, herbs, bell peppers, olives, musk, ginger are commonly available.
Due to its natural affinity to oak, it is aged in Oak barrels for 18 to 36 months. The barrels are charred lending the aged wine a smoky flavor within the framework of acidity and tannins.
Cabernet Sauvignon wines are famous the world over and grown in USA, Australia, Spain, France and many other regions in the world.