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CILSOMM > 3.15 Cabernet Sauvignon > Flashcards

3.15 Cabernet Sauvignon Flashcards

1
Q

What’s the “home-land” of CS?

A

SW France

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2
Q

Describe CS’s aroma/flavor profile and structure.

A

Pronounced black fruit (black currant, blackberry, black plum) and herbaceous (bell pepper and mint) aromas
High acid
High tannin
Medium to full bodied

In warm climates, the flavors can become “cooked” and the herbaceous aromas/flavors can dissipate.

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3
Q

In what climate does CS thrive?

A

Moderate
Warm

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4
Q

Compared to Merlot, why does CS need a warmer climate, or the warmest of sites in moderate climates, to fully ripen?

A

Thick skins
(higher levels of tannin and flavor compounds that develop slowly….needing a long, warm growing season)

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5
Q

Is CS age-worthy? Why?

A
  • High acidity
  • High tannins
    Both act as natural preservatives.
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6
Q

Is CS generally blended or single varietal?

A

Both
Merlot is a common blending partner.

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7
Q

Why are CS and Merlot often blended?

A
  • Merlot softens the hard edges (high acid, high tannin) of CS, especially if the CS is from a cooler site/moderate climate and struggled to ripen.
  • Merlot also adds red fruit flavors to the black fruit of CS.
    Conversely, CS will add structure and black fruit to a plush, soft, red-fruited Merlot.

Merlot also fills in the “hole” in CS’s mid-palate.

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8
Q

Is oak aging common in CS? Why?

A
  • CS is extremely age-worthy - it can remain in contact with oak barrels for years, due to its structure (high acid, high tannin)
  • Oxygen exchange in the barrel “softens” tannins (by building chain tannins) and is a win with CS
  • Oak aging imparts additional flavors to the CS, adding layers of complexity: smoke, clove, vanilla, cedar, mocha.
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9
Q

What tertiary aromas/flavors does oak-aged CS develop?

A
  • Dried fruits
  • Earth/mushrooms
  • Wet leaves/forest floor
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10
Q

Which French region is most famous for CS production?

A

Bordeaux

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11
Q

Is all of Bordeaux equally well suited for CS production? Which locations are best? Why?

A

No.
CS can fail to reliably ripen in the cooler sites of Bordeaux.

The Left Bank has pockets of “warm” gravel soil which aids CS in the following ways:

  • it drains well (remember, vines don’t like “wet feet”)
  • it absorbs heat during the day and reflects it upward, warming the vine as the day cools, late afternoon/early evening.
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12
Q

What are the 6 AOCs to know for CS-based blends in Bordeaux?

A
  • Médoc AOC
  • Haut-Médoc AOC (area w/in Médoc)
  • Margaux AOC (small area w/in Haut-Médoc)
  • Pauillac AOC (small area w/in Haut-Médoc)
  • Graves AOC
  • Pessac-Léognan AOC (small area w/in Graves)
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13
Q

Are Left Bank Bordeaux age-worthy?

A

Very!

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14
Q

Is Bordeaux weather highly variable?

What issue can this create?

A

Yes
In some years, grapes struggle to ripen, even on warm gravel soils. This makes BLENDING valuable.

Vintage variation is huge here.

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15
Q

How is the term “Château” used on a bottle of Bordeaux?

A

That the grapes were grown on the producer’s own land (not purchased grapes

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16
Q

What can Châteaux classified as one of the best in Bordeaux print on their label ?

A

Grand Cru Classé or Cru Classé

17
Q

What’s Cru Bourgeois?

A

Wines form the Medoc that aren’t classified as Grand Cru Classé on their label.

These wines generally won’t be as expensive or as long-lived as the classified estates’ wines.

18
Q

Where else in France besides Bordeaux is CS planted?

A

Languedoc-Roussillon
(often labelled Pays d’Oc IGP)

19
Q

In the U.S., which state produces good- to exceptional-quality CS?

A

California

20
Q

Which 2 regions in California are best known for their Cabernet Sauvignon?

A

Napa Valley
Sonoma

21
Q

Describe the climate of the Napa Valley.

A

Warm
Sunny
Long growing season (ideal for ripening CS)

22
Q

Name and rank the 3 Napa Valley sub-appellations known for their CS from warmest to less warm.

A

Calistoga is warmest

Oakville and Rutherford are less warm.

23
Q

Describe the style of Napa CS vs. Left Bank Bordeaux.

A

Napa Valley
* Dry
* Full body
* High alcohol
* High tannin
* Medium to high acidty
* Ripe, juicy black fruit flavors
Left Bank Bordeaux
* Dry
* Medium to full body
* Medium to high alcohol
* High tannin
* High acidity
* Just-ripe black fruit flavors
* More herbaceous

24
Q

Is powerful CS that is similar in style to Napa Valley CS also grown in the warmer regions of Sonoma?

A

Yes

25
Q

If a California wine is labeled CS, can small quantities of other grapes be blended in?

A

Yes

26
Q

If a CS says “California” on the label, where are the grapes allowed to come from?

A

All over California
However, most of it’s bulk wine from the hot Central Valley
(often made with oak chips or staves rather than barrels and sold at low-mid price points).

Generally meant to be consumed young.

27
Q

Which South American country is well know for CS?

Which appellations are commonly used?

A

Chile (CS is their most widely planted wine grape)

Maipo Valley
Central Valley
Colchagua Valley (sub-region of
Central Valley)

28
Q

SDo the Maipo and Colchagua Valleys run E/W? or N/C?

A

East/West - spreading from Andean foothills in the East to Coastal Range in the West

This gives winegrowers varying sites from which to select grapes, e.g. higher elevation and lower elevation, and warmer sites and cooler sites, as well as flatter, more fertile sites.

29
Q

Is Chilean CS blended? Single varietal?

If blending what are its blending partners?

A

Both

Merlot
Carmenère

30
Q

Which region in South Africa is known for its Cabernet Sauvignon?

A

Stellenbosch

31
Q

Describe the climate/geography of Stellenbosch.

A

Moderate-warm (mountainous - varying elevations)

32
Q

Describe the range of Stellenbosh CS styles

A

Herbal, medium-bodied, red fruited

High alcohol with cooked black fruit aromas/flavors.

33
Q

What’s a “Cape Blend”?

A

Blend of
Pinotage
CS
Merlot

34
Q

Which 2 areas in Australia are well known for high quality CS?

A

Coonawarra (South Australia)
Margaret River (Western Australia)

35
Q

What are the climate/weather characteristics of Coonawarra that help it produce quality CS?

A
  • Frequent cloud cover
  • Cool southerly breezes
36
Q

What are the climate/weather characteristics of Margaret River that help it produce quality CS?

A
  • Ocean breezes
  • Ample rainfall over winter
37
Q

What flavor characteristic is generally unique to Australian CS?

A

Eucalyptus

38
Q

Which area in New Zealand is known for making high quality CS?

A

Hawke’s Bay

39
Q
A

CILSOMM (21 decks)

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