The Cabernet Sauvignon grape is grown in nearly every wine producing country. This grape produces the most widely recognized red wine in the world. The Cabernet Sauvignon grape vine is grown in all types of climates from Canada’s Okanagan Valley to Lebanon’s Baqaa Valley.  During most of the 20th Century the grape was the most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.

The grape is a fairly new variety becoming into existence in the 17th century in southwestern France. The plant is a cross between the Cabernet franc and Sauvignon blanc.  The variety is very hardy and resistant to rot and frost.  The origin of Cabernet Sauvignon was a mystery for many years. Until recently the gape was rumored to maybe have ancient origins. Even perhaps being the Biturica grape used to make ancient Roman wine. The grapes true origin was discovered in the late 1990s with the use of DNA. Chateau Mouton and Chateau d’Armailhac in the Pauilac, was probalbly the first estates to actively grow the fruit.

The offspring’s of the Cabernet Sauvignon include the cross of the Granache which produced the Marselan , a French wine.  In Australia in 1977 a bronze grape was found that is an offspring of the Cabernet Sauvignon. The wine was registered under the name Malian and has sold pale red wine under this name. In 1991 one of the Bronze Cabernet vines produced a white grape that was registered as Shalistin.

The Viticulture of the Cabernet Sauvignon can grow in a variety of climates. When growing the vines in colder climates, more pruning will be needed because the vine uses it nutrients to put on more leaves rather than using its energy to ripen the fruit. The vine is one of the last major grape varieties to bud an ripen usually in one to two weeks. In regions that are too cool, there is a possibility that the grapes will taste like green bell pepper.

The Cabernet Sauvignon is an assertive, bold wine that overwhelms delicate dishes. The wine has a high alcohol level with a flavor that pairs well with fatty red meats. This wine does not pair well with spicy foods due to hotness levels of the capsaicins present in spices like chili peppers. The mild taste of black pepper will pair better with the wine. The wine has a great ability to age and develop in the bottle. As the Cabernet wine ages new flavors and aromas can emerge, and add to the wine. In the past century the Cabernet has enjoyed a swell of popularity as a noble grape. The grapes are well suited for California and Australia.

In Australia the Cabernet is the second most widely planted red wine grape, following the Shiraz with which it is often blended. Whereas in California the main stylistic difference in the Cabernet Sauvignon is whether it is grown on hillside/mountains vineyards are those of flatter terrain. The mountain side wine tends to be a deep inky color with a strong berry aroma.

Happy Grape Growing,

S. S. Barnett

Grape Wines

Diverse Drinks: Red vs. White Grape Wines

Grapes wines are known for their long record with human kind. From the ancient Greeks who wrote great epics centered about wine, to the wine-loving French that mysteriously never gain pounds even when their diet is full of saturated fat. And the list of the varieties of such wines is about as long as their history; with each kind of wine being in a class of its own.

But if you must simply divide the wine according to its purpose and taste, a choice between white wine and red wine would be the most appropriate difference between them.

While it may be an oversimplification to group all the grapes wines in the world into twocategories, most wines that come from grapes can be prepared in two ways: fermenting them with the skins, or without the skins. The former produces red wine, and the latter produces white wine.

Here is a quick breakdown of the two main differences between red wines and white wines.

Red wines are called red wines not because they are blue or black or orange or pink: it is because they are red. From deep hues of red to lighter color tone of red, all grapes wines that are dark and opaque are called red wines. This is because of the tannins in the grape skins that dyes the wine red, and gives red wine its unique color. Now take note that a few red wines may appear bluish or even blackish, but shine a light through them and you will see a shade of red there somewhere.

While red wine is called red, white wine is called white not because of its color, but its lack thereof. White grapes wines are fermented without the skin; only the pulp of the grapes is left to ferment in the vats. This causes the solution to be clear, as most grape pulp is clear and transparent. Without any skin to provide the tannins, the white wine then does not gain color: making it clear by nature.

Because of the presence of a high amount of tannins in the solution, red wines have a distinctly stronger and more complex taste; often to the disliking of newcomers to the wine scene. This heavy, strong taste makes red wine go well with foods that are equally strong and complex in nature. Beef, lamb, duck, sausages, and other meats are prime matches for red wines.

Conversely, the lack of tannins in white wines gives them a tangy, almost fruity flavor. This makes them easier to the palette, and goes well with foods that are light in flavor too. It helps you savor the taste without overpowering the taste buds, like what red wines tend to do. This makes white wines ideal for meals with chicken, seafood, turkey and other light foods.

Remember, there are many other types of grapes wines out there, and it would not do them justice to simply be grouped into these two very broad categories of red and white wine. Just learn to appreciate the flavor and texture of each wine, whether dark or transparvarietiesent, and you will eventually understand why this broad categorization simply will not be able to encompass all the wines out there in the world.