Cabernet Sauvignon is the most cultivated red grape in the world for its ease of cultivation and resistance. It is highly appreciated because it can express wines with full body and excellent aromatic potential.
It is a grape variety that was created in Bordeaux in the 17th century from the crossing of Cabernet Franc with Sauvignon Blanc. Together with Merlot, it is the base of Bordeaux wines ("Bordeaux" blend).
Depending on the region and the climate where it's cultivated, it can give rise to wines with very different aromas and characteristics. European Cabernets are generally full-bodied, tannic, with aromas that recall vegetable scents. This is why it is a wine particularly suited to being "blended" with Merlot, which is a softer and more fragrant wine. Their combination is what is called the Bordeaux blend. With this technique the final balance of the wine can be controlled to a certain extent both in warmer years (tending to produce sweeter and softer wines), and in cool years (tending to produce more acidic and harder wines): by increasing the percentage of Merlot (the softer wine) in cooler years, or by increasing the percentage of Cabernet (the harder wine), in warmer years.
The bouquet of Cabernet Sauvignon is characterized by berries (such as cherry, blackberry and black currant) and by green pepper. Green pepper is a primary scent typical of Cabernet Sauvignon and some Merlot, Cabernet Franc, Petit Verdot and Carmenere. It is particularly evident in younger wines that have not matured the other aromas, but is also perceptible in some aged wines.
In addition to the aromas of berries and vegetables, Cabernet Sauvignons can express hints of violet, spices (pepper), earthy (chalk) or hints of aromas typical of barrel aging (vanilla, smoked and leather).