What is the origin of Cabernet Sauvignon?
Cabernet Sauvignon is a variety that, already towards the end of the 18th century, was defined as the “perfect vine” by the French philosopher Montesquieu. It might seem like an exaggeration, but the reason for such a statement is explained to us by Leopoldo Incisa della Rocchetta, one of the first “scientific” Italian ampelographers, who, in 1860, described it as follows: “It is a vine of ordinary robustness but vigorous, which prefers more fertile soil than Cabernet Franc and gives a uniform yield every year. The grapes have a distinctive taste, albeit somewhat astringent. The vine is considered one of the most valuable and worthy of propagation.”
In fact, it is a vine capable of combining ruggedness, meaning the plant’s ability to produce consistently in different environments, and excellence, thanks to the quality of its grapes. The ancient origins of Cabernet Sauvignon are shrouded in mystery, and only recently, thanks to the study of its DNA, has a rather unexpected relationship been discovered: its “parents,” if we can call them that, are indeed a red grape, Cabernet Franc, and a white one, Sauvignon Blanc, which is not coincidental as it offers some characteristics of both. Like Cabernet Franc, it appreciates warm and well-drained soils. Similar to Sauvignon Blanc, Cabernet shows unpleasant vegetal notes if it doesn’t fully ripen.
Cabernet Sauvignon and the characteristic aroma of green pepper
If you were to smell Cabernet Sauvignon, you might notice subtle aromas of green bell pepper, along with green peppercorn, graphite, and dark chocolate.
For many years, the scent of green pepper was considered a negative “green” component in Bordeaux wines, especially since consumers preferred fruity aromas. Because of this, winemakers have learned to reduce this aroma in the wine through special pruning methods.
One grape variety, many scents, and many different expressions stemming from the unique conditions of the original territory. In these cases, the terroir ensures that the same variety produces different results related to the type of soil, climate conditions, and the weather of a specific year, the winemaking process, and the type of aging.
Winemaking
Its versatility is indeed visible and tangible as it’s possible to create various and very different versions: short macerations with the skins produce lighter-colored wines, ready to drink but with an interesting aromatic and gustatory structure; longer macerations will give birth to a wine with a high polyphenolic charge and incredible potential, which can be best expressed with a long and gradual aging in wood, perhaps in barriques. Versatile, adaptable, multifaceted. These are the main characteristics of a grape that has conquered vineyards everywhere. These are also the reasons why Cabernet Sauvignon is the most widely grown grape in the world: indisputable and objective, whether you like it or not, you still have to deal with this ancient and modern variety at the same time.
Organoleptic characteristics of Cabernet Sauvignon and gastronomic pairings
Vinified in purity, Cabernet Sauvignon gives rise to a wine of a very intense ruby red color, often impenetrable, with violet shades, almost blue. The clusters are rich in bloom, a substance that covers and protects them from ultraviolet rays. The ripening period is late, with the harvest usually starting in the last week of September or around the first half of October. The resulting wine is intense in color and rich in tannins and aromatic compounds, with aromas reminiscent of forest fruits such as blueberries, black currants, and blackberries – qualities found in Cabernet Sauvignon grown anywhere in the world.
On the palate, it is warm, broad, and full-bodied; it has an excellent structure, and the tannins skillfully envelop the mouth, thanks to the high quantity of polyphenolic compounds present in the skin. It’s the presence of a high quantity of tannins that allows for longer aging periods, and over the years, it becomes even more precious and refined, imparting a balsamic flavor. The longevity can vary from 3-4 years to, in some cases, even more than 20 years.
