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Cabernet Sauvignon |
| Newstime£º2009-09-01 07:33:11 Befrom£º Writer£º |
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Cabernet Sauvignon is the king of red wine grape origin from the Bordeaux region of France .The Cabernet Sauvignon grape produces distinctive wines that are tannic and can have long aging potential. Excellent Producing Regions | | Country | Region | Specific region | | France | Left bank of Bordeaux | St. Estephe, Pauillac, St. Julien, Margaux, Haut-Medoc, Pessac-Leognan, Graves | | USA | California | Napa Valley | | Australia | West Australia | Margaret River | | South Australia | Coonawarra | | Chile | Central Valley | Maipo Valley |
Flavors of Cabernet Sauvignon | | Asparagus | Tomato leaf | Prune | | Beetroot | Black olive | Violet | | Capsicum | Blackberry | Aniseed | | Eucalyptus | Blackcurrant | Dusty | | Green bean | Bramble | Fruitcake | | Herbal | Cherry | Menthol | | Leafy | Mulberry | Mint | | Seaweed | Plum | Tea leaf | | ¡¡ | ¡¡ | Tobacco |
The characteristics of wines made from Cabernet Sauvignon | | Young | Dense cherry and raspberry aroma. | | Harvested under-mature | Green pepper, grass, mint flavor. | | Aged | Dark-coloured fruits flavor such as blackcurrant. | | Cool climate | A bit of black pepper, green pepper or lentils taste. | | Hot climate | Obvious blackcurant flavor. | | Some have a mature flavor like coffee bean,chocolate, tobacco, and what¡¯s more,Cabernet Sauvignon from the Bordeaux region of France also has flavor of the local terrior and gravy flavor of roast beef . Up to 18 months of aging in small oak barrels before bottling Cabernet is common in order to achieve more complexity. |
Food match | | Dishes | Baked ,fried or smoked greasy food like mutton or beef chop, Pan-Fried Beef Steak with Black Pepper, tuna with adsurgens and pepper. Thai food , Vietnam cuisine and mushroom. | | Snacks | Dark chocolate or milk chocolate. | | Cheese | Cheddar, Mozzarella and Brie. | | Don¡¯ts | Spicy food like red peppers, potatoes, fish, thick cheese or blue cheese. |
Next Gamay
Pre Cabernet Franc
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