Alexis Online Flower Guide

The introduction of Cabernet Sauvignon in Spanish wine occurred in the Rioja region when the Marqués de Riscal planted cuttings from Bordeaux. By 2004, it was the sixth most widely planted red wine grape in Spain. Today it is found in some quantities in every Spanish wine region, though it is not permitted in every Denominación de Origen (DO) designated region. In those areas, wines with Cabernet Sauvignon are relegated to less distinguished designations such as Vino de la Tierra or Vino de Mesa. The grape is most prominent in the Catalan wine region of Penedès, where its use was revived by the estates of Bodegas Torres and Jean León. There the grape is often blended with Tempranillo. It is also primarily a blending grape in the Ribera del Duero, but producers in Navarra have found some international acclaim for their varietal wines.

In the United Kingdom, English wine producers have experimented with growing the variety in plastic tunnels which can create a greenhouse effect and protect the grapes from the less than ideal climate of the wine region. While the grape is permitted to be planted in some German wine regions (such as the Mosel), the vineyard sites best suited for ripening Cabernet are generally already occupied with Riesling; many producers are ill-inclined to uproot the popular German variety in favor of Cabernet Sauvignon. In the 1980s, inexpensive Bulgarian Cabernet Sauvignon was highly touted for its value and helped to establish that country’s wine industry and garner it more international presence in the wine market. The grape is performing a similar function for many countries in Eastern Europe, including Czech Republic, Georgia, Hungary, Moldova, Romania, Russia, Slovenia, and Ukraine. It can be in the eastern Mediterranean wine regions of Cyprus, Greece, Israel and Lebanon. In Russia there is the similarly named, but otherwise unrelated hybrid grape, Cabernet Severny that has begun to supplant Cabernet Sauvignon plantings due to its more consistent performance in that region’s cooler climate.

Source: http://en.wikipedia.org/wiki/Cabernet_Sauvignon

See Also: Gifts Australia, Flowers Melbourne, Flowers Sydney

Cabernet Sauvignon has a long history in Italian wines, being first introduced to the Piedmont region in 1820. In the mid-1970s, the grape earned notoriety and controversy as a component in the so-called “Super Tuscan” wines of Tuscany. Today the grape is permitted in several Denominazioni di origine controllata (DOCs) and is used in many Indicazione Geografica Tipica (IGT) wines that are made outside DOC perimeters in certain regions. For most of its history the grape has been viewed with suspicion as a “foreign influence” that distracts from the native grape varieties. After decades of experimentation, the general view of Cabernet Sauvignon has improved as more winemakers find ways to complement their native grape varieties with Cabernet as a blending component.

In Piedmont, the grape was sometimes used as an “illegal” blending partner with Nebbiolo for DOC classified Barolo with the intention of adding color and more fruit flavors. In the DOCs of Langhe and Monferrato, Cabernet is a permitted blending grape with Nebbiolo as well as Barbera. Wines that are composed of all three grape varieties are often subjected to consider oak treatment to add a sense of sweet spiciness to compensate for the high tannins of Cabernet Sauvignon and Nebbiolo as well as the high acidity of Barbera. There are varietal styles of Cabernet Sauvignon produce in Piedmont with qualities varying depending on the location. In other regions of northern Italy, such as Lombardy, Emilia-Romagna and Friuli-Venezia Giulia, the grape is often blended with Merlot to produce Bordeaux style blends. In the Veneto region, Cabernet Sauvignon is sometimes blended with the main grapes of Valpolicella-Corvina, Molinara and Rondinella. In southern Italy, the grape is mostly used as a blending component with local varieties-such as Carignan in Sardinia, Nero d’Avola in Sicily, Aglianico in Campania and Gaglioppo in Calabria.

Cabernet Sauvignon has had a controversial history in Tuscan wine, particularly for its role in the arrivals of “Super Tuscan” in the mid 1970s. The origin of Super Tuscans is rooted in the restrictive DOC practices of the Chianti zone prior to the 1990s. During this time Chianti could be composed of no more than 70% Sangiovese and had to include at least 10% of one of the local white wine grapes. Many Tuscan wine producers thought they could produce a better quality wine if they were not hindered by the DOC regulations, particularly if they had the freedom to use Cabernet Sauvignon in the blend and not require to use white grape varieties. The marchese Piero Antinori was one of the first to create a “Chianti-style” wine that ignored the DOC regulations, releasing a 1971 Sangiovese-Cabernet Sauvignon blend known as Tignanello in 1978. Other producers followed suit and soon the prices for these Super Tuscans were consistently beating the prices of some of most well known Chianti. Other Tuscan wine regions followed suit, blending Cabernet Sauvignon with Sangiovese and even making varietal versions of the grape. Gradually the DOC system caught on and began allowing more regions to use the grape in their DOC designated wines. Cabernet Sauvignon in Tuscany is characterized by ripe black cherry flavors that can give a perception of sweetness as well as strong notes of black currant. The wines typically reach an alcohol level around 14% but can still maintain notable levels of acidity. When blended with Sangiovese in significant quantities, Cabernet Sauvignon can dominate the blend with most Tuscan producers aiming to find a particular balance that suits their desired style.

Source: http://en.wikipedia.org/wiki/Cabernet_Sauvignon

See Also: Delivery Toronto, Flowers Mexico, Online Flower

The Bordeaux wine region accounts for more than 60% of the Cabernet Sauvignon grown in France. Outside of Bordeaux, Cabernet Sauvignon is found in varying quantities throughout Le Midi and in the Loire Valley. In general, Cabernet Sauvignon wines are lighter and less structured, drinkable much earlier than Bordeaux wine. In the southwest French appellation d’origine contrôlée (AOCs) of Bergerac and Buzet it is used to make rosé wine. In some regions it is used to add flavor and structure to Carignan while it is blended with Négrette in Gaillac and Fronton as well as Tannat in Madiran. In Provence, the grape had some presence in the region in the mid 19th century, when viticulturist Jules Guyot recommended it as a blending partner with Syrah. In recent years, several Midi wine estates, such as Mas de Daumas Gassac have received international acclaim for their Cabernet Sauvignon blended in Hérault, with Rhône grapes like Syrah. It is often made as a single varietal in the vin de pays of the Languedoc. The influence of Australian flying winemakers has been considerable in how Cabernet Sauvignon is treated by some Languedoc wine estates, with some producers making wines that can seem like they are from the New World. Overall, the grape has not exerted it dominance of the region, generally considered less ideally situated to the dry climate than Syrah. The Languedoc producers who give serious consideration to Cabernet Sauvignon, generally rely on irrigation to compensate for the climate.

Source: http://en.wikipedia.org/wiki/Cabernet_Sauvignon

See Also: Florist Toronto, Same day delivery flower, Flowers Toronto