Cabernet...February

Cabernet Sauvignon makes the most dependable candidate for aging, more often improving into a truly great wine than any other single varietal. With age, its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably. It is the most widely planted and significant among the five dominant varieties in the //Medoc// district of France's //Bordeaux// region, as well as the most successful red wine produced in California. Long thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide. The best growing sites for producing quality wines from Cabernet Sauvignon are in moderately warm, semi-arid regions providing a long growing season, on well-drained, not-too-fertile soils. Vineyards in Sonoma County's Alexander Valley, much of the Napa Valley, and around the Paso Robles area of the Central Coast have consistently produced the highest-rated California examples. Typically, Cabernet Sauvignon wines smell like black currants with a degree of bell pepper or weediness, varying in intensity with climatic conditions, viticulture practices, and vinification techniques. Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the resulting wine. In the mouth, Cabernet can have liveliness and even a degree of richness, yet usually finishes with firm astringency. Some of the aroma and flavor descriptors most typically found in Cabernet Sauvignon are:  Varietal Aromas/Flavors: || Processing Bouquets/Flavors: || __Fruit:__ black currant, blackberry, black cherry || __Oak (light):__ vanilla, coconut, sweet wood || __Herbal:__ bell pepper, asparagus (methoxy-pyrazine), green olive || __Oak (heavy):__ oak, smoke, toast, tar || __Spice:__ ginger, green peppercorn, pimento || __Bottle Age:__ cedar, cigar box, musk, mushroom, earth, leather || (see [|Tasting Notes]) Cabernet Sauvignon began to emerge as America's most popular varietal red wine in the mid-60s. By the late 1980s, it had replaced "burgundy" as a consumer's //generic// term for red wine (as had Chardonnay, replacing "chablis" as the equivalent for //generic// white wine). This popularity was based partly on the f lavor appeal of the grape and partly on its status or snob-appeal as a "collector's" wine. Indeed Cabernet Sauvignon is the wine most subject to inflationary climb, as fans, collectors, and the //Nouveau Riche// bid the supply ever upward.
 * Cabernet Sauvignon**
 * **Typical Cabernet Sauvignon Smell and/or Flavor Descriptors** ||