Cabernet Sauvignon

Cabernet Sauvignon is one of the world's best-known and most widely grown red wine varieties. Its exact origin is difficult to determine, but it likely comes from southern France, the Bordeaux region, or the Ebro River valley in northern Spain. There is also a theory that it may have originated from the "Biturica" variety, favored by the Roman governors of Aquitaine.

Cultivation area:

Cabernet Sauvignon is grown on a total area of 140,000 hectares, placing it in seventh place in the world. In France, this variety is planted on 36,460 hectares, three-quarters of which are in the Bordeaux region. Other significant growing areas include Bulgaria (18,000 ha), former USSR countries (2,000 ha), Chile, Romania, Italy, Argentina, Brazil, South Africa, Hungary, Spain, Greece, Morocco, Turkey, Lebanon, Israel, Mexico, California, Canada, Australia, and New Zealand.

Characteristics of grapes and wine:

Cabernet Sauvignon has small bunches with black, medium-sized round berries covered with a "waxy" film. These berries have a thick, hard skin and firm flesh. The aroma resembles violets and rowan berries with a distinct astringent character. It thrives best in poor gravel soils. However, young vines usually do not produce quality wine.

Wine from this variety is known for its hardness and very dark color. Cabernet Sauvignon is often blended with other varieties, such as Merlot, Cabernet Franc, Malbec, and Petit Verdot, which adds complexity and richness to the wine. These wines are usually intended for long-term aging and cellaring, during which their character further develops.

Gastronomy:

Cabernet Sauvignon pairs excellently with rich and bold dishes, such as grilled ribeye steak. Its full flavor and structure perfectly complement strong meat dishes.