CABERNET SAUVIGNON GRAPE and Caberbet Sauvignon Glass 21.5 oz.
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Marlot in the 1990s.
Despite its prominence in the industry, the grape is a relatively new variety, the grapes have thick skins and the vines are hardy and resistant to rot and frost. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions.
While Cabernet Sauvignon can grow in a variety of climates. The vine is one of the last major grape varieties to bud and ripen (typically 1–2 weeks after Merlot and Cabernet franc) and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of inclement harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and is then blended with other grapes to fill in the gaps. In some regions, climate will be more important than soil. In regions that are too cool, there is a potential for more herbaceous and green bell pepper flavors from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavors of cooked or stewed blackcurrants.
In addition to ripeness levels, the harvest yields can also have a strong influence in the resulting quality and flavors of Cabernet Sauvignon wine.
There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences, the most widely recognized is the herbaceous or green bell pepper flavor. The California wine region of Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavor, earning the nickname of "Monterey veggies". In addition to its cool climate, Monterey is also prone to being very windy, which can have the effect of shutting down the grape vines and further inhibiting ripeness. Two other well known Cabernet Sauvignon flavors are mint and eucalyptus.