Classic in Red: Cabernet Sauvignon
Bordeaux is home to one of the most ancient and popular red grape varieties: Cabernet Sauvignon. The child of Cabernet Franc and Sauvignon Blanc, this variety takes the best of both: character, complexity and longevity.
Created in the 17th century, at the moment Cabernet Sauvignon is one of the most popular varieties in the world. In Bulgaria it is the second most planted grape after the merlot. It is popular in France, Bulgaria, Chile, USA, Australia and more recently in South America, New Zealand and Argentina.
Cabernet Sauvignon is an adaptable variety, which can grow almost everywhere. The style of the wine is recognizable even from the novice wine tasters. Strong aroma of cassis, high acidic levels and high tannins and a great potential for development. These qualities make it a preferred partner for other red wines like Merlot and Cabernet Franc, because it compliments their qualities.
Besides the cassis, Cabernet Sauvignon has inherited the intensive green qualities of the Cabernet Franc, as well as black currant, mint, eucalyptus, pine, black olive. When aged, it is typical to taste many layers like tobacco, coffee, musk, as well as tomato leaves. Cabernet Sauvignon has a great potential for ageing, and often we should leave the bottle to be at least 10 years old.
In fact, its "longevity" makes it one of the most expensive wines in the world. Some amazing examples come from France and the New World. In 1976, during a degustation called "Judgement of Paris" the California cabernet triumphed among world-known French producers.
Another quality of the Cabernet Sauvignon is its stable and elegant tannin structure, which make it a perfect pair to lamb and beef meat, different burgers and ribs. This combination is successful because the high tannins neutralize the fat from the foods. Another good experiment would be pasta with ricotta, dishes with fig and walnuts and aged cheese.
