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Cabernet Sauvignon

Cabernet Sauvignon. By Kacy Benson. History. -Offspring of Cabernet franc and Sauvignon blanc in France -Grown in all the wine producing countries -California, Australia, South America, France, Italy, etc. -Grapes have thick skins -Vines are hardy and resistant to rot and frost

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Cabernet Sauvignon

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  1. Cabernet Sauvignon By Kacy Benson

  2. History -Offspring of Cabernet franc and Sauvignon blanc in France -Grown in all the wine producing countries -California, Australia, South America, France, Italy, etc. -Grapes have thick skins -Vines are hardy and resistant to rot and frost -Strongly influenced by climate -Became popular from its prominence in Bordeaux wines and being blended with Merlot and Cabernet Franc

  3. Aroma -Black Currant (Cabernet franc) -Pencil Box (Cabernet franc) -Grassiness (Sauvignon blanc)

  4. Taste COOL CLIMATE -Green Bell Pepper - under-ripened grapes -Asparagus -Vegetal MEDIUM CLIMATE -Mint -Eucalyptus -Black Pepper -Pencil Lead HOT CLIMATE -Jam

  5. Flavor Components -Tannin -Oak -During fermentation or from barrel aging -Alcohol

  6. Food Pairings -Fatty red meats -Dishes with heavy butter or cream sauces -Bitter Foods -Radicchio & Endives -Black Pepper -Cooking methods: -Grilling, Smoking, Plank Roasting -Cheeses -Cheddar, Mozzarella, Brie *NOT good with spicy foods *Climate in which grapes are grown highly influences food pairings and tastes

  7. Additional Information -Other names: -Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, Vidure, Sauvignon Rouge -Grows best in gravelbasedsoil

  8. Citations Wikipedia. August 17, 2010 http://en.wikipedia.org/wiki/Cabernet_Sauvignon.

  9. The End NOW GO DRINK YOUR WINE AND ENJOY :D

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