pronounced: cab . er-nay . saw . vin . yawn
Cabernet Sauvignon is grown extensively around the world to produce medium-full bodied red wines with high levels of acidity and tannin. Wines made with Cabernet Sauvignon have aromas and flavours of black fruits, especially blackcurrant and often herbaceous notes of mint or bell pepper. When aged in oak these wines take on flavours of cedar and vanilla. Cabernet is often blended with other grapes to soften its high levels of tannin and acidity, most famously in Bordeaux where it is blended with Merlot. Other notable regions include California, Chile, South Africa and Australia, where it is sometimes blended with Shiraz to add spice.
Bordeaux (Blended with Merlot), California, Australia (Sometimes blended
with Shiraz), Chile and South Africa.
EXAMPLES OF WINES:
Bordeaux, France (Blended with Merlot) - Dry, medium to full-bodied reds, aged
in oak with high acidity and tannins and aromas of blackberry, blackcurrant, cedar
Dry, Medium Body, High Acidity, High Tannin, Blackcurrant, Mint, Bell Pepper.
Fermentation or ageing in oak add aromas and flavours of vanilla.
HOW TO SERVE:
Room Temperature- 15-18°C