The Cabernet Sauvignon grape variety was the most planted variety in the 20th century in the world and it is today one of the varieties with the highest production. Its vineyards are found in almost every wine region in the world. In Mendoza, for example, the Cabernet Sauvignon grape is usually grown to produce varietal or assemblage wines. There, the Cabernet Sauvignon is mixed with the Malbec, the most common variety in the country. The origin of the Cabernet Sauvignon is located in France, in the Bordeaux region, and dates back to the 17th century. The variety appeared as a result of blending the Cabernet Franc and the Sauvignon Blanc varieties. It is a variety with a very thick skin. It is very resistant to different and changing climate conditions, thus their popularity in the main wine regions in the world. Besides, these wines age in bottle very well, therefore permitting aromas and flavours to appear and granting complexity to the product. The Cabernet Sauvignon produces red full-bodied wines with mint, eucalyptus or green pepper aromas. By means of Argento’s blog, The Real Argentina, discover the qualities of this variety, as well as the wines and places where you will be able to enjoy the flavour and aroma that it offers. You can also get to know the Argentine dishes that are better paired with Cabernet Sauvignon wines. Our simple pairing guide recommends combining these wines with filling dishes, such as red seasoned meats, pastas stuffed with sauces, or stews as, for example, the locro –a traditional Argentine dish made of meat and wheat. The Cabernet Sauvignon is, in general, a powerful and structured wine perfect for wintertime. Take advantage of your visit and try it in the province of Mendoza and on the high summits of the Andes mountain range –which are popular destinations in the colder months. The ideal temperature for a Cabernet Sauvignon varietal to be served is 16 degrees.
Following on from our ‘Take 5’ Argentine sommelier focus, The Real Argentina invited five leading sommeliers from around the world to each champion an Argentine grape and its food pairing potential. Andrew Catchpole samples the suggestions.
The marriage of Malbec and meat may be as famous as Maradona, but ask five leading Argentine sommeliers to champion any grape and its food pairing potential, and the results give lie to the versatility of Argentina’s diverse wine styles.
This December, we are counting down our Twelve Wines of Christmas with a new wine every weekday from December 6th to 21st. Feel free to sing along! “On the first day of Christmas my true love gave to me…”
There’s a serious rival for Malbec’s quality crown in the shape of Cabernet Sauvignon. This scion of the great vineyards of Bordeaux has proved a happy émigré to Mendoza and elsewhere in Argentina. And, like Malbec, Cabernet Sauvignon has taken to the high altitudes, ample sun and rocky soils with gusto, producing similarly aromatic and generous wines, packed with ample fruit and spicy notes, well-structured yet drinking well when relatively young.
Where do you stand on the cork versus screw cap debate? Perhaps, like several of the recent dinner guests around my kitchen table, you really don’t care, so long as the wines taste good and keep on flowing. Or maybe you are more in tune with the “natural is best” camp. So what are the facts lying behind both points of view?