Once upon a time in the 18th century, in the vineyards of Bordeaux, a new grape variety arrived and quickly became one of the most prized in the region. So how did this new variety, that they named Cabernet Sauvignon, just seem to appear out of nowhere?
(This article was written for GrapeBunch, our weekly wine periodical. Click here to read the original!)
Sauvignon Blanc is a white grape whose name means "wild vine white", because of its resiliency and ability to grow anywhere. It originated in Loire Valley and found its way to Bordeaux. Cabernet Franc is a red grape native to the Basque region of France, which found its way to Bordeaux as well. It's believed that the word Cabernet came from the latin "caput nigrum", which would translate Cabernet Franc to "black vine of France". This new grape, Cabernet Sauvignon, was black like Cabernet Franc and resilient and independent like Sauvignon Blanc.
It turns out this was the perfect name for Cabernet Sauvignon, because DNA testing in 1997 revealed that it is an accidental cross between Sauvignon Blanc and Cabernet Franc, occurring in Bordeaux only a few hundred years ago. Even the leaves of the Sauv Blanc and Cab Sauv vines look the same.
Cabernet Sauvignon thrived on the gravelly soil of Bordeaux's Left Bank, where its older cousin Merlot preferred the muddy marl soil of the Right Bank. The regions of the Left Bank (such as Médoc, Pauillac, and Margaux) became famous for their Cab-based blends, giving Cab its reputation as one of the finest red wine grapes in the world. Its ability to take oak aging so well and then age gracefully in the bottle, sometimes needing decades before it's at its peak to drink, made this grape highly valuable and sophisticated.
From there it spread throughout France and then took on the world. It is now the #1 most planted wine grape on the planet! You already know that it's huge in California, Washington State, and Australia. But it's also very popular in Chile, Argentina, South Africa, and there's even a ton of it grown in Spain.
The Cabernet Sauvignon vine is indeed resilient and independent compared to other varieties, but the grapes do not do well in the cooler regions. This is why you'll mostly see it from warmer climates while cooler climates will focus on different red varieties such as Pinot Noir or Cabernet Franc. However, you'll still see it produced in the warmer regions of these cooler climate places like New Zealand and Austria. It really has become the world's #1 grape.
But what makes Cabernet Sauvignon so great? Why is it so beloved across the globe? It's simply the phenolics! The chemistry of the wine that it produces makes every Cabernet very... Cabby. From the least expensive jug wine to the most expensive high end wine, the Cabs can unmistakably taste like Cab. This consistency, the above-average quality on all levels, and the resiliency of the vine have led Cabernet to be embraced in viticulture, winemaking, and consumption. It has earned every bit of its popularity.
And what exactly is a Cabernet Sauvignon wine like? Well, it's important to start with tannin. This is one of those phenolic compounds that make Cabernet the full bodied, structured wine that we all love. It's also what makes it so age worthy. Tannin gives you that tingly feeling on your tongue, and it can literally suck the saliva out of your mouth and dry it out. Cabernet is generally heavy in tannin, but it can be astringent, silky, grainy, dusty, etc, depending on the region and winemaking. The primary flavors and aromas are cassis, black cherry, cedar, green pepper, vanilla, and graphite. For me, it's the graphite aroma that's a dead giveaway that I'm drinking a Cabernet Sauvignon.
Because of its tannin and profile, Cabernet Sauvignon is a natural pairing to hearty red meat dishes, especially a big ol' honkin' steak. In its hometown of Bordeaux, the Cab-based blends are paired with their regional specialties of roast leg of lamb and grilled lamb chops.
WENTE CABERNET SAUVIGNON
Wente Southern Hills Cabernet Sauvignon from Livermore Valley, California, is medium bodied and very well rounded with a smooth mouthfeel and well balanced tannin and acidity. There's notes of plum, cherry, vanilla, pepper, and licorice. Pairing: Shepherd's pie.
Joey Casco
Beverage Marketer
Certified Specialist of Wine
Certified Specialist of Spirits
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