Cabernet Sauvignon

Question 1

Left Bank Bordeaux Blend

Answer 1

Sight: deep ruby.
Nose: black fruits (blackcurrant, black cherry and cassis) with
–olive, cedar, pencil lead, violet-floral, and turned earth/soil.
–Wines from cooler vintages can display more red fruit character as well as more pronounced herbal notes, pyrazine and green pepper characters.
–Pencil lead graphite and new wood (pencil shavings) often very pronounced.
–Elements of clay, dried leaves, mushroom and turned earth can often be found.
–Leather and game are common in older wines.
–Oak aging adds smoke, toast, sweet baking spice notes, cedar wood, tobacco, cigar aromas.

Palate:
medium-to-full bodied
bone dry to dry. Generally quite elegant styles.

Structure:
alcohol: medium-to medium plus in warm vintages;
acidity: medium-plus;
tannin: medium-plus to high.

ID Keys: the combination of deep black fruits, lean blackcurrant, earth/forest floor, and bright acidity. Some
wines can be bone dry with considerable herbal elements and pronounced earthiness.Pencil shavings and use
of high quality French oak.

Question 2

New World: California

Answer 2

Sight: deep ruby.
Nose: ripe even jammy black fruits (berry, cherry, cassis and currant) with
–olive, cedar, chocolate and green herb notes. A menthol mint aroma may be present.
–Cooler climate wines can display red fruit characteristics and more herbal notes.
–Oak ageing adds smoke, toast, sweet baking spices and sawdust notes.
–A toasted coconut aroma may be found in wines aged in American oak.

Palate:
full bodied
dry.

Structure:
alcohol: medium-plus to high;
acidity: medium to medium-plus;
tannin: medium-plus to high.

ID Keys:
generally much riper and richer in style than Bordeaux
without the prominent earth/mineral component.

Question 3

New World: South Australia - Coonawarra

Answer 3

Sight: deep ruby.
Nose: blackberry, black cherry and blackcurrant fruit with
–pronounced mint/eucalyptus and notes of olive and herbs, also a ferrous, ironstone, sanguine note.
–Oak adds vanilla, baking spices and toast.

Palate:
full bodied
dry.

Structure:
alcohol: medium-plus to high;
acidity: medium to medium-plus;
tannin: medium-plus to high.

ID Keys: Coonawarra Cabernet is very distinctive with classic Cabernet black fruits but with a strong presence
of mint and eucalyptus.

Question 4

black pepper和 white pepper

Answer 4

white Pepper更辛辣味

Question 5

盲品一定要说/桶

Answer 5

什么桶（法国和美国）
大小