THE SECRET INGREDIENTS OF CABERNET SAUVIGNON
A review of our last post “Cabernet Sauvignon: A wine taste for the strong”
The climate Cabernet Sauvignon is grown in plays an important role in its taste. Cooler climate will give a more dark-fruit taste while warmer climates will give more acidic taste and that of red fruits.
The more healthy ingredients that make Cabernet Sauvignon so liked and sought out are: cedar, green bell pepper, cracked spice, wood smoke, oak, olives, tobacco, mushroom, mint, wet gravel.
Cabernet Sauvignon is generally created to be a full-bodied, dry red wine. Wines of this variety produced in the Napa Valley tend to be more fruit-forward, while those produced in the Old World aka Bordeaux tend to have more terroir driven complexities with less of a fruit flavor.
Because of its blend of Cabernet Franc and Sauvignon Blanc, Cabernet Sauvignon goes best with any poultry or meat dish. Filet mignon, lamb or braised pork ribs fit perfectly with this classy red wine. Duck and Venison are also good matches for the more brave of you meat lovers.
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