Cabernet
Sauvignon (aka Bouche, Bouchet, Petit-Bouchet, Petit-Cabernet,
Petite Vidure, Sauvignon Rouge, Vidure)
Few would argue with the proposition that Cabernet Sauvignon is
the noblest of all grape varieties, and, unquestionably, along
with Chardonnay it is the world’s most marketable wine variety.
Renowned for its high levels of extract and tannin, with classic
cassis and cedar characteristics, Cabernet also deserves its reputation
for great longevity. This grape has actually been called “the
varietal without faults.” However, this is not totally true. Young
wines made solely from this varietal are tightly structured, with
unforgiving tannins. Typically, Cabernet Sauvignon wines smell
like currants with a degree of bell pepper or weediness, depending
somewhat upon climate, viticulture and vinification techniques.
In the mouth, Cabernet can have a richness and liveliness, yet
usually finishes with firm astringency. With age, it can take
on nuances of cedar, violets, leather, or cigar box and may soften
its tannic edge considerably.
(Description
courtesy of Professional Friends
of Wine)
Cabernet
Sauvignon Descriptors |
| Varietal
Aromas/Flavors |
Processing
Bouquets/Flavors |
Fruit: black
currant, blackberry, black cherry
Spice: ginger, pimento, green peppercorn
Herbal: asparagus, green olive, bell pepper |
Oak (light):
vanilla, coconut, sweetwood
Oak (heavy): oak, smoke, toast, tar
Bottle Age: earth, mushroom, leather, cigar box |
|
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