Cabernet Sauvignon. The world's most popular red grape for wines with 365,000ha planted. Created from a chance crossing of Cabernet Franc and Sauvignon blanc in the 17th Century. Wines from less ripe Cabernet Sauvignon can be said to have a green bell-pepper flavour and fully ripe grapes can give mint or eucalyptus. Commonly noted aroma and flavour characteristics of Cabernet Sauvignon include blackcurrant/cassis, black cherry, plum sauce, dark chocolate, baking spices, anise, white pepper, bay leaf, mint, graphite (pencil lead), tobacco and cedar wood. The grape is one of the main blending components making up the renowned wines of Bordeaux, particularly those of the various "Left Bank" (Medoc) appellations including Pauillac, St. Julien, Margaux, St. Estephe and Pessac-Leognan. These wines have a flavour profile which is more savoury than those made elsewhere. Cabernet Sauvignon is also a prominent variety in the "Super Tuscan" wines of central Italy. Also, famous in the New World, with top wines coming from the Napa Valley (California), Coonawarra & Margaret River (Australia), Stellenbosch (South Africa) and the Maipo Valley (Chile). Even China, with its love of "Lafite Rothschild", has become a growing source of Cabernet Sauvignon from the Ningxia region and they're now making their mark in international competitions. Cabernet Sauvignon is an ideal accompaniment to most red meats including beef, lamb, and intensely flavoured game dishes. The wines usually have a high tannin content and are very suitable for long bottle ageing.
