I don’t know Cabernet Sauvignon, so I’m embarrassed to find someone to drink wine with.

Cabernet Sauvignon is extremely adaptable and is grown in wine-producing countries around the world. It is rich in tannins and phenolic substances and is known as the "King of Red Grape Varieties". Many of the world's top wines are made from Cabernet Sauvignon, such as the famous Chateau Lafite Rothschild, Screaming Eagle and Sassicaia. Therefore, some people say: "If you don't understand Cabernet Sauvignon, you haven't touched the door of the wine world."

1. The development and origin of Cabernet Sauvignon

The origin of Cabernet Sauvignon has always been a mystery. The earliest historical record of Cabernet Sauvignon is the "Livre" written in 1763-1777. de raison d'Antoine Feuihade", the above describes that Cabernet Sauvignon is grown in the Gironde province of France, thus verifying that Cabernet Sauvignon most likely originated in the Gironde province.

Before the end of the 19th century, many people mistook Cabernet Sauvignon for Cabernet Franc because they were very similar in terms of fruit size, skin color, and maturity. The wines they produced were There are certain similarities in color, aroma and taste. In 1996, a research team led by Dr. Carole Meredith of the UC Davis Department of Viticulture and Enology discovered through DNA typing The true origins of Cabernet Sauvignon. Their research showed that Cabernet Sauvignon was a natural cross between Cabernet Franc and Bordeaux white grape variety Sauvignon Blanc in the 17th century. This is exactly why Cabernet Sauvignon is so similar to Cabernet Franc and Sauvignon Blanc in many ways.

Cabernet Sauvignon was only planted in Bordeaux vineyards at the end of the 18th century, and then Baron Hector de Brane, the former owner of Chateau Mouton Rothschild, paid attention to it. Due to the potential and charm of Cabernet Sauvignon, the wines produced are indeed of excellent quality. Later, Cabernet Sauvignon was continuously promoted to the entire Medoc region, and only then did the famous 1855 Medoc wine classification come about, which completely Let Cabernet Sauvignon enter the world stage. Later, Cabernet Sauvignon settled with immigrants in the United States, Australia, Chile, South Africa and other countries.

2. Characteristics of Cabernet Sauvignon grapes and wine

Cabernet Sauvignon has smaller fruit ears, small and compact fruit particles, and late germination and maturity, even later than Cabernet Franc1 -2 weeks, susceptible to powdery mildew and dieback, suitable for growing in warm and dry climate conditions. In cool regions, Cabernet Sauvignon is less mature and its wines have a distinct green flavor.

Cabernet Sauvignon has relatively thick skin, darker color, high tannin and polyphenol content, and the wines produced are usually aged in oak barrels. Cabernet Sauvignon wines often have flavors such as blackcurrant, black cherry, slightly bell pepper, mint and tobacco. They are rich in fruit flavor, strong tannins, full-bodied and heavy, and have great aging potential. Some can reach about 50 years. Later in the year there will be aromas of cedar, truffle, vanilla and coffee.

3. Cabernet Sauvignon wine types

(1) Single wine type: usually found in some hot and warm producing areas such as Napa Valley and Coulawarra (Coonawarra), etc. In this way, the maturity of Cabernet Sauvignon is high, and the wine produced has strong tannins, full body and complex layers.

(2) Blended wine type: Most single variety wines made from Cabernet Sauvignon will always lack a little charm, richness and lack of materials to balance with strong tannins and deep colors, so It is often blended with other varieties, such as Merlot and Cabernet Franc in Bordeaux. Merlot can provide a rich fruit flavor, while Cabernet Franc can increase the body and complexity of the wine. At the same time, in Italy It can be blended with Sangiovese and, in Australia, with Shiraz. Blended Cabernet Sauvignon wines have richer and more complex aromas, stronger and smoother bodies, complex layers and longer aftertaste than single-wine wines.

Good Cabernet Sauvignon wines are invariably aged in oak barrels, ranging from a few months to two years, depending on the style of the wine and the winemaker's preferences. In close contact with oak barrels, the oak itself and the roasted aroma, tannins and other substances can enhance the aroma, taste and complexity of Cabernet Sauvignon wine. Moreover, the wood of the oak is tight and does not leak, and at the same time it contains Many tiny pores allow the wine to slowly oxidize during storage, thereby increasing the complexity of the aroma and improving the dry taste.

4. Well-known Cabernet Sauvignon wine producing areas

Cabernet Sauvignon is grown in many countries and producing areas around the world, and will show different flavor characteristics in different terroirs.

(1) Bordeaux, France

The planting area of ​​Cabernet Sauvignon in France is about 56,000 hectares, nearly half of which is planted in the Bordeaux production area of ​​France. This is the most classic Cabernet Sauvignon. production area. In Bordeaux, Cabernet Sauvignon is often blended with Merlot, Cabernet Franc, Petit Verdot and Malbec to make wine, but the blending ratios on the Left Bank and the Right Bank are different.

① Left Bank: Mainly Cabernet Sauvignon, with relatively low proportions of Merlot and Cabernet Franc. The vineyards are covered with gravels with good drainage, which provide excellent conditions for the growth of Cabernet Sauvignon. The Cabernet Sauvignon wines produced here have thick tannins, heavy wine, high acidity, and obvious blackcurrant aroma. Most of them Aged in small French oak barrels. Among them, the Cabernet Sauvignon wines of Medoc and Grave are the most famous, such as the 61 famous chateaus in Medoc, the classified chateaus of Grave, etc.

Famous wineries: Lafite, Margaux, Chateau Haut-Brion, Latour and Mouton, among which Latour and Mouton Both are famous for their large-scale planting of Cabernet Sauvignon. About 3 out of every 4 grapes are Cabernet Sauvignon. The Cabernet Sauvignon wines produced are strong and powerful, with thick body, complex layer changes and strong aging potential.

②Right Bank: Mainly Merlot, with a smaller proportion of Cabernet Sauvignon. Cabernet Sauvignon also grows very well here. The wine produced is not as powerful as the Left Bank. The wine body is more supple and delicate, the layer changes are equally complex, and the aging potential is also very strong, especially Pomerol and Saint-Emil. The quality of Cabernet Sauvignon wine from the St. Emilion region is relatively excellent.

Well-known wineries: Chateau Ausone and Chateau Pavie are the two "wine king" wineries on the right bank. The Cabernet Sauvignon wines they produce are even-bodied. Full and thick, yet smooth and delicate at the same time, it is like a tough guy with a soft heart. It has great aging potential and can generally be aged for 20-50 years.

(2) Languedoc-Roussillon

Cabernet Sauvignon is the fifth largest grape variety planted in Languedoc-Roussillon. With an area of ​​about 18,700 hectares, it is the largest Cabernet Sauvignon producing area in France besides Bordeaux. Due to the hot climate in this production area, the Cabernet Sauvignon grown often requires irrigation. The overall quality of the Cabernet Sauvignon wine produced is not high, with a herbal taste and insufficient complexity of the wine body. This is because the winegrowers here are not interested in brewing top-quality Cabernet Sauvignon. Sauvignon wines lack confidence and concentration, and are more focused on yield. But there are also a small number of wineries that dare to produce top-quality Cabernet Sauvignon wines, such as Mas de Daumas Gassac and Domaine de la Grange des Peres.

Well-known winery: Chateau Madre Magassa is a famous winery in Languedoc-Roussillon. It only uses organic planting methods to make wine, refuses to use any chemical fertilizers and pesticides, and only uses ewes. The organic fertilizer produced is used to grow grapes. The Cabernet Sauvignon wine produced in the winery is only made from hand-selected grapes with high maturity and high quality. After it was first launched in 1978, it has received unanimous praise.

(3) Provence

The planting area of ​​Cabernet Sauvignon in Provence is about 3,500 hectares, and it is mainly blended with Syrah to make red wine or rosé wine. . When making rosé wines, Cabernet Sauvignon is generally used in a lower blend. The quality of the Cabernet Sauvignon wine here is far inferior to that of the Bordeaux region. The wine body is not thick enough and the layers are not complex enough.

Well-known winery: Domaine de Trevallon is a famous winery in Provence. 15 hectares of land are used to grow excellent quality Cabernet Sauvignon and Syrah grape varieties. The winery adheres to the planting and winemaking concept of "reflecting the charm of the terroir to the greatest extent". It does not apply any fertilizers, does not remove the stems during brewing, and does not add artificial yeast and sulfur dioxide. The Cabernet Sauvignon and Syrah brewed by it have a perfect balance. Presenting the essence of Provence's terroir, it is a must-try for any consumer who truly loves fine wines.

(4) Southwest production area

Cabernet Sauvignon is also grown in the South West France production area and is usually used to make dry red wine or rosé wine. In the Bergerac and Buzet production areas, Cabernet Sauvignon is the most important grape variety and is mostly used to make dry red wine.

In Gaillac and Fronton, Cabernet Sauvignon is blended with Negrette to add structure; in Bearn, Irouleguy and Madeleine Madiran region, blended with Tannat to add complexity and structure.

(5) Loire Valley

The planting area of ​​Cabernet Sauvignon in the Loire Valley is about 1,300 hectares, but it is far less than the amount of Cabernet Franc because Cabernet Sauvignon is more difficult to mature in this region. Cabernet Sauvignon is the important grape variety for Cabernet d’Anjou rosé wine. In the Bourgueil and Chinon regions, Cabernet Sauvignon is sometimes blended with Cabernet Franc to make dry red wines.

(6) Italy

In Italy, Cabernet Sauvignon was first introduced to the Piedmont region in the 1820s, and then Cabernet Sauvignon became popular in Italy. By 2000 In 2006, the planting area of ​​Cabernet Sauvignon reached 8,000 hectares, and even the "wine king" Sassicaia was blended with Cabernet Sauvignon. Nowadays, Cabernet Sauvignon is grown in various production areas in Italy.

①Piedmont: Cabernet Sauvignon is often blended with Barbera in this production area, mainly to increase the body structure, complexity and aging potential of the wine. It is mainly brewed Well-known wines include Darmagi Gaja and Alberto Bertelli's I Fossaretti.

②Toscana: In this production area, Cabernet Sauvignon is mainly blended with Merlot, Syrah and Sangiovese, which can improve the local Sangiovese wine. The body of the wine can also enhance its international image. This practice is common in Super Tuscan, Chianti Classico and Carmignano (DOC) wines, but not Brunello di Montalcino. Sassicaia was the earliest pioneer in blending Cabernet Sauvignon in Tuscany, followed by Solaia, Sammarco, Fattoria Le Pupille, and Maggio Winery. Famous wineries such as Le Macchiole have also begun to follow suit in producing blended Cabernet Sauvignon wines.

③Emilia-Romagna: The Colli Rolognesi DOC wine in this production area is also brewed with a certain amount of Cabernet Sauvignon.

④ Veneto: Lison-Pramaggiore DOC wine is also brewed with a certain proportion of Cabernet Sauvignon.

Well-known winery: Sassicaia is known as the "King of Wine" in Italy. It uses Cabernet Sauvignon and Cabernet Franc for blending. It is the pioneer and leader of Super Tuscany. Full body, firm tannins, rich black berry and mint flavors, and outstanding aging potential. It is one of the few Cabernet Sauvignon wines in Italy that can rival the famous Bordeaux wines. The wines of the other three major wine kings: Gaja, Soraya and Ornellaia will also be made with Cabernet Sauvignon.

(7) Spain

In Spain, many big-name wine producers are becoming more and more fond of Cabernet Sauvignon. In the mid-19th century, the Marques de Riscal winery in Rioja and the Vega Sicilia winery in Ribera del Duero were the first to introduce the cultivation of Cabernet Sauvignon in Spain. beads of wine. In the 1960s, Miguel Torres and Jean Leon introduced Cabernet Sauvignon to Penedes. Later, Spanish wine farmers gradually realized the potential and advantages of Cabernet Sauvignon varieties, especially after seeing the great blended wines produced by Vega Sicilia Winery, and began to plant Cabernet Sauvignon one after another. In 2008, the total planting area of ​​Spanish Cabernet Sauvignon was about 19,500 hectares, while in 2004, its planting area was only about 10,000 hectares. In just 4 years, the planting area has doubled.

In Ribera del Duero, Cabernet Sauvignon is often blended with the native variety Tempranillo, mainly to increase the body, fullness, layering and aging potential of Tempranillo wines. In many DO production areas such as Navarra, Somontano and La Mancha, blended Cabernet Sauvignon wines are also produced.

Cabernet Sauvignon can also be found in high-altitude Andalucia. In the Priorat region, some winegrowers also blend a small amount of Cabernet Sauvignon to increase the body and complexity of the wine.

Well-known winery: Vega Sicilia Winery is one of the most well-known wineries in Spain, and its Unico wine is known as the "King of Wine" in Spain, which is made with 80 It is a blend of 20% Tempranillo and 20% Cabernet Sauvignon. It is usually aged in oak barrels for more than 10 years and has excellent quality. The 1962 Vega Sicilia Unico wine received full marks from Parker and is also known as Spain's wine of the century.

(8) Portugal

In Portugal, Cabernet Sauvignon is relatively rare, with a total planting area of ​​only about 2,200 hectares. It is mainly used to blend with local grape varieties to make some rich-tasting wines. red wine. The Palmela and Tejo production areas on the Setubal Peninsula are the most famous Cabernet Sauvignon production areas for wine.

(9) Germany

Due to the cooler climate in Germany, the maturity of Cabernet Sauvignon is poor, and the corresponding planting volume is also low, mainly concentrated in Pfalz. and warmer regions such as Baden. In recent years, the planting area of ​​Cabernet Sauvignon in these production areas has been increasing.

(10) Austria

The planting volume of Cabernet Sauvignon in Austria is about 520 hectares, making it the third most planted red grape variety, second only to Blue Frank ( Blaufrankisch and Zweigelt grape varieties. Cabernet Sauvignon is mainly concentrated in the Brugenland production area and is often blended with other local varieties. The overall quality is average, and its complexity and aging potential are not as good as those in countries such as France and Italy.

(11) Eastern Europe

①Bulgaria: Cabernet Sauvignon is an important grape variety in the country, with a planting area of ​​about 16,000 hectares, accounting for 15% of the total grape planting area. %, mainly concentrated in the southern production areas, but the Cabernet Sauvignon produced in the northern production areas will be more delicate. Bulgarian winegrowers have great determination and confidence to produce blended wines as excellent as Bordeaux. Overall, the quality of Bulgarian Cabernet Sauvignon wines is getting better and better.

②Ukraine: Cabernet Sauvignon is also widely planted in Ukraine, with an area of ​​about 8,500 hectares. It has become one of the most important red grape varieties in the country.

③Republic of Moldova: The planting area of ​​Cabernet Sauvignon is about 7,600 hectares. It can be brewed into single-wine wine and blended wine.

④Romania: The planting area of ​​Cabernet Sauvignon is about 3,100 hectares, and the planting volume in this country is not as good as the Merlot variety.

Generally speaking, Eastern Europe has a larger production of Cabernet Sauvignon, but its maturity is not high, and the quality of the wine produced is far inferior to that of France and other producing countries. In recent years, some wineries pursuing quality have gradually appeared in Eastern Europe, and the quality of Cabernet Sauvignon wine has also gradually improved.

(12) California, USA

California, USA, is the most successful Cabernet Sauvignon wine producing region after Bordeaux. Cabernet Sauvignon is the most planted red grape variety with about 78,000 hectares of planting area in California, mainly in Napa Valley, Sonoma and Alexander Valley. The weather in California is hot and warm, which makes the maturity of Cabernet Sauvignon very high. Usually, the Cabernet Sauvignon here does not need to be blended with other varieties to increase the body and complexity of the wine. It has high performance by itself, and the wines produced are usually colorful. It is darker and has a higher alcohol content than Bordeaux, over 13.5%. It exudes aromas of blackcurrant, blackberry jam, plums and tobacco. It has supple and strong tannins, a full and complex wine structure, and excellent quality.

Since the "Paris Blind Tasting" in 1976, California Cabernet Sauvignon wines have begun to rise to the top of the world, and the most famous one is Napa Valley Cabernet Sauvignon. Subsequently, many well-known cult wineries emerged in Napa Valley. They are very strict in planting and brewing, and they all prefer to use 100% Cabernet Sauvignon to make wine. These cult wines are produced in extremely rare quantities and are of exceptional quality. They are among the most expensive wines in the world and are often loved by wine critics and collectors.

Well-known winery: Screaming Eagle Winery is the most expensive cult winery in the United States. It once created the title of "the most expensive wine" in the world. It adheres to the winemaking concept of "less is more" and brews The Cabernet Sauvignon wine is of outstanding quality and is the "King of Worshiped Wines" in the United States. Screaming Eagle Winery's Cabernet Sauvignon dry red wine has always led the "list of the most expensive wines in the United States", with an average price of $2,556 per bottle, far higher than the famous Chateau Lafite.

(13) Other production areas in the United States

In addition to California, Cabernet Sauvignon is grown in Oregon, Washington and New York.

①Oregon: The planting area of ​​Cabernet Sauvignon is about 520 hectares. However, due to the relatively cold local climate conditions, the maturity of Cabernet Sauvignon is not high and often has an obvious green smell.

②Washington State: Cabernet Sauvignon has become the most important red grape variety in Washington State, with a planting area of ​​more than 10,000 hectares. The Cabernet Sauvignon wine produced here has a rich fruit aroma and a body Lively and powerful, it has a bit more vitality than California Cabernet Sauvignon, but the fullness, complexity and aging potential of the wine are not as good as California Cabernet Sauvignon.

③New York State: The planting area of ​​Cabernet Sauvignon is about 140 hectares, mainly concentrated in Long Island. Influenced by California winegrowers, the winegrowers here like to place single Cabernet Sauvignon wines in new French oak barrels or American oak barrels for aging for a long time. Therefore, although the amount of Cabernet Sauvignon planted in this production area is small, the wine Higher quality.

(14) Canada

The planting area of ​​Cabernet Sauvignon is about 680 hectares. However, due to the extremely cold local climate, it is not suitable for making Cabernet Sauvignon dry red wine. Therefore, many The winery makes Cabernet Sauvignon into ice wine. Canadian Cabernet Sauvignon ice wine has a rich fruity aroma, a full and delicate taste, and more complex layers.

(15) Australia

Cabernet Sauvignon is still very successful in Australia. It is the grape variety second only to Syrah in planting area in Australia. The total planting area is about 28,000 hectares, mainly concentrated in In regions such as Coonawarra, Margaret River and Barossa.

① Coolawarra: Australia’s most famous Cabernet Sauvignon producing area, it is world-famous for its Cabernet Sauvignon single-brew wine. Its wines generally have a strong and fruity aroma, exuding black currants and cherries. It has aromas such as , mulberry, mint, cedar, eucalyptus and pepper. The tannins are rich and mature, and very fine. There is no astringency or bitterness. The taste is extremely balanced and has long-term aging potential. When young, Cabernet Sauvignon wine has strong and delicate tannins, without any roughness, and a long-lasting aftertaste. When drunk after aging, it usually has the aroma of cigars and mint. The tannins become full and supple, and the layer changes become complex. Coolawarra Cabernet Sauvignon wine can be drunk young or aged, which is its unique charm.

Well-known winery: Wynns Estate is a double red five-star winery in Australia. Its wines have repeatedly won the highest level of Australia's Langton classification. It produces the most Cabernet Sauvignon wine. Typical and of the highest quality, it is the benchmark for all Australian Cabernet Sauvignon wines.

② Margaret River: It is mainly famous internationally for its Cabernet Sauvignon-Merlot blended wine similar to Bordeaux. The blended wine has deep color, complex and rich aroma, dense and thick, with Powerful wine with rich and tight tannins. During the ripening period of Margaret River grapes, there is no rainfall, so the fruit sugars, tannins and polyphenols mature quickly. The wine produced has a stronger tannin structure, fuller body and higher alcohol content than Bordeaux wine. , but due to low acidity, the wine is not as balanced and delicate as Bordeaux wine, and is not as durable as Bordeaux wine.

Well-known winery: Moss Wood Winery (Moss Wood) is one of the most famous wineries in Western Australia and an Australian double red five-star winery. Its products have been rated in the Australian Langton Classification for many times. , the quality of its blended Cabernet Sauvignon wine is very excellent, with strong wine structure, strong tannins and rich layers. It is the banner of Australian blended Cabernet Sauvignon wine.

③Barossa: Mainly produces 100% single variety Cabernet Sauvignon wine and Cabernet Sauvignon Shiraz blended wine. The wine is usually heavy-bodied, with obvious chocolate aroma, and has layers of complexity. Not as good as Coonawarra in terms of wine, and not as rich as Margaret River in terms of body.

(16) New Zealand

New Zealand is an ideal country for Pinot Noir and Sauvignon Blanc. Cabernet Sauvignon is also grown here, but the total amount is less, only 520. It is about 1/10 of the Pinot Noir planting area. Due to the relatively cold climate in New Zealand, Cabernet Sauvignon does not perform satisfactorily here and its quality is not as good as that of neighboring Australia. However, New Zealand Cabernet Sauvignon is often brewed together with other varieties to create wines similar to "Bordeaux style".

Well-known winery: Graggy Range is one of the most well-known wineries in New Zealand. The Cabernet Sauvignon blended wine it produces is New Zealand’s benchmark. The wine has a strong structure and tannins. Thick and complex, it is no less impressive than the famous Bordeaux wines.

(17) Chile

Cabernet Sauvignon was introduced to Chile around the mid-19th century. Currently, Cabernet Sauvignon is planted in most production areas, with a planting area of ​​about 40,000 hectares.

Overall, Chilean Cabernet Sauvignon has deep color, full body, firm tannins, rich fruit flavor and juicy blackcurrant flavor. It is mainly concentrated in Aconcagua Valley, Col. Producing areas such as Colchagua, Maipo and Curico.

①Aconcagua Valley: The hottest producing area in Chile, where Cabernet Sauvignon is abundant, and its wines have higher tannins and alcohol content.

②Colchagua Valley: Known as Chile’s “Napa Valley”, the wines produced are often among the best in the world. The wines have thick tannins, high alcohol content, and strong and full bodies without any hint of alcohol. inferior to Napa Valley.

③Maipo Valley: Known as the "Bordeaux" of South America, it has abundant sunshine and is very suitable for growing Cabernet Sauvignon. At the same time, the water from the Maipo River contains a large amount of calcium, which is what gives it The key to wine personality is also the guarantee of wine tannin quality. Therefore, wines from Maipo Valley generally taste clean, ripe and juicy, with elegant and round tannins. Many of Chile's top and most expensive Cabernet Sauvignon wines come from here.

④Culico Valley: The climate is relatively warm. Cabernet Sauvignon grows well here. The wine produced is deep in color and rich in aroma, with aromas of blackcurrant, blueberry and mint. The wine is thicker in body. Heavy, with strong tannins.

Well-known winery: Almaviva Winery was established in 1997 in cooperation with the French Chateau Mouton Rothschild and Concha y Toro, the largest producer of Concha y Toro in Chile. Located in Maipo Valley. Known as the "King of Chilean Wine", Living Soul is a blend of classic Bordeaux grape varieties, mainly Cabernet Sauvignon. Living soul is the essence of Chilean and French wines, which not only perfectly embodies the terroir of Chile, but also demonstrates the exquisite winemaking technology of France.

(18) Argentina

The status of Cabernet Sauvignon in Argentina is not as good as that of Malbec and Bonarda. The planting area is about 17,800 hectares, mainly concentrated in the door. Appellations include Mendoza (13,000 hectares), San Juan (2,200 hectares), La Rioja (1,000 hectares) and Salta (400 hectares). Generally speaking, Cabernet Sauvignon produced at high altitudes in Argentina has a richer aroma, full and delicate tannins, but is slightly less complex and has less aging potential.

Well-known winery: Catena Zapata is the only South American winery included in Parker's "The World's Top Wines and Wineries", and its owner Nicholas Catena (Nicolas Catena) was named the 2009 "Person of the Year" by Decanter magazine. The Catena Zapata Estiba Reservada produced by the Catena family is known as the "Argentine Wine King" and is also made from Cabernet Sauvignon.

(19) South Africa

Cabernet Sauvignon has been highly praised by South African winegrowers since the end of the 20th century. As of 2008, the planting area of ​​Cabernet Sauvignon in South Africa has reached about 13,000 hectares. It is the second most popular grape variety after Chenin Blanc. Cabernet Sauvignon is mainly grown in Stellenbosch, Paarl and Malmesbury production areas. Among them, Stellenbosch is the most famous and is known as "The Bordeaux of South Africa".

Stellenbosch: Red wine mainly follows the winemaking style of Bordeaux, France, and is mainly blended wines. It is brewed with a variety of red grape varieties, mainly Cabernet Sauvignon and Merlot. , usually with the aroma of currants and black fruits, a fuller taste, a relatively thick body, a strong structure, and more complex layers. The Stellenbosch Cabernet Sauvignon blend is heavier-bodied than Bordeaux, but not as refined.

Well-known winery: Rustenberg Winery has a long pedigree and was founded in 1683. Rustenburg's John A top-notch Bordeaux-like South African wine.

(20) China

Cabernet Sauvignon is one of the most important red grape varieties in China. It is loved by more and more wine farmers. The planting area is 21,000 hectares. It is grown in large production areas, such as Ningxia, Xinjiang, Yantai and Changli production areas. Cabernet Sauvignon is generally brewed as a single-varietal wine in China. It is usually aged in oak barrels for a long time. It has a rich and complex aroma, a strong and full body, and thick tannins. It can be aged for 10 years.

5. Cabernet Sauvignon wine drinking and food pairing

When drinking Cabernet Sauvignon dry red wine, it is not suitable to eat light and delicate dishes, because the rich taste of Cabernet Sauvignon will completely It covers up the taste of the dish itself and makes people unable to appreciate the characteristics of the dish itself. Dishes high in protein and fat can soften Cabernet Sauvignon's tannins and harmonize with its complex flavors.

Young Cabernet Sauvignon dry reds are a perfect match for roasted meat dishes, because the burnt flavor of roasted meat and the astringent tannins of Cabernet Sauvignon can neutralize each other, greatly reducing each other’s differences. Bitter flavors, such as steak, lamb chops and roasted pigeon, are generally served at 16-18°C.

After Cabernet Sauvignon is aged, the tannins in it will gradually become rounded and soft, allowing Cabernet Sauvignon to be paired with many simple dishes, including pheasant, stewed beef or braised pork ribs. , the general serving temperature is 14-16℃.

Cabernet Sauvignon pink has a rich aroma, pure and delicate taste, and slightly high acidity. It is a very suitable aperitif, suitable for pairing with hot pot, vegetables and stir-fry dishes. The general serving temperature is 10-12℃.

Summary

(1) The best producing areas for blended Cabernet Sauvignon are: Bordeaux in France, Margaret River in Australia, Stellenbosch in South Africa and Maipo Valley in Chile wait.

(2) The best producing areas for single-vintage Cabernet Sauvignon are: Napa Valley in the United States, Coulawarra in Australia, and Aconcagua Valley in Chile.

(3) The country with the largest planting area of ​​Cabernet Sauvignon: the United States.

(4) The fastest-growing Cabernet Sauvignon countries: China, Argentina and South Africa.

(5) The production areas where Cabernet Sauvignon is used to make rosé: Provence and the Loire Valley.

(6) The most prominent aroma characteristic of Cabernet Sauvignon: black currant.

About the author Siswine is a senior editor of the Encyclopedia of Red Wine, a senior sommelier, and an invincible beauty singer. She takes "eating for the body, drinking for the soul" as her life ideal. When it comes to state affairs, we just talk about food, drink, and romance.