Cabernet Sauvignon

Question 1

Cabernet Sauvignon acidity and tannin levels

Answer 1

High acidity
High tannins

Question 2

Cabernet Sauvignon body

Answer 2

Medium to full body

Question 3

Cabernet Sauvignon primary aromas/flavors

Answer 3

Ripeness range of green pepper, mint, blueberry, black cherry

Question 4

Cabernet Sauvignon: single varietal or blended

Answer 4

Both

Question 5

Cabernet Sauvignon climate

Answer 5

Moderate
Warm

Question 6

Cabernet Sauvignon skin type

Answer 6

Thick skin

Question 7

Cabernet Sauvignon tertiary aromas/flavors

Answer 7

Dried fruit, earth, forest floor

Question 8

Cabernet Sauvignon production areas in France

Answer 8

South of France (PGI)
France (PDOs): Bordeaux, Médoc, Haut-Médoc, Pauillac (poe-ee-yak), Margaux, Graves (grawve), Pessac-Léognan (pay-sack lay-on-yon)

Question 9

Cabernet Sauvignon production areas in USA

Answer 9

USA: California, Napa Valley (Oakville, Rutherford, Calistoga), Sonoma

Question 10

Cabernet Sauvignon production areas in Chile

Answer 10

Chilie: Central Valley, Maipo (my-poe) Valley, Colchagua (col-cha-gwa) Valley

Question 11

Cabernet Sauvignon production areas in South Africa, Australia and New Zealand

Answer 11

South Africa: Stellenbosch
Australia: Coonawarra, Margaret Bay
New Zealand: Hawke’s Bay

Question 12

Cabernet Sauvignon: oaked or unoaked

Answer 12

Typically oaked

Question 13

Cabernet Sauvignon-producing countries

Answer 13

France
USA
Chile
South Africa
Australia
New Zealand

Question 14

Cabernet Sauvignon-dominant Bordeaux bank

Answer 14

Left Bank