Chapter 9 - Cabernet Sauvignon & Merlot

Question 1

Describe the Cab Sav grape and the wines it produces

Answer 1

Black grape with thick skins. Produces deeply coloured wines with lots of tannin and acidity and strong aromas. Typical flavours include black fruits (blackcurrent, black cherry) and often herbaceous notes (bell pepper, mint).

Question 2

How is oak used for Cab Sav?

Answer 2

Frequently used to age premium wines, softening tannins and adding oaky flavours (smoke, vanilla, coffee, cedar).

Question 3

What climate does Cab Sav like?

Answer 3

Moderate or hot climate - it cannot ripen in cool climates or years.

Question 4

What would you expect of Cab Sav made from under-ripened grapes?

Answer 4

Very harsh, astringent with unpleasant herbaceous flavours.

Question 5

What would you expect from hot climate Cab Sav?

Answer 5

Fuller bodied, softer tannins, more black cherry and less herbaceous characters.

Question 6

What are the ageing prospects for Cab Sav?

Answer 6

Because of the intense fruit and high tannin and acidity, it makes wines that age well.

Question 7

Describe the Merlot grape and wines that it produces

Answer 7

Black grape variety. Produces wines that are less aromatic, with less intense flavours and lighter tannins and acidity than Cab Sav, but generally more body and higher alcohol.

Question 8

What is the common international style of merlot?

Answer 8

Made from grapes in hot climates or over ripe grapes in moderate climate, show black fruit character (blackberry, black plum, black cherry), full body, medium or low acidity, high alcohol and medium level of gentle tannins. Some super ripe versions show fruitcake and chocolate flavours.

Question 9

What is the less common style of Merlot?

Answer 9

More elegant, possible in moderate or cooler climates, showing herbal notes (mint) and a little more tannin and acidity.

Question 10

How is Merlot oaked?

Answer 10

The best are aged in oak, gaining spicy and oaky flavours (vanilla, coffee).

Question 11

What is he classic French region for Cab Sav and Merlot? Describe its climate

Answer 11

Bordeaux which has a moderate, maritime climate with long, warm autumns that provide ideal conditions for both.

Question 12

Where is the Bordeaux region based?

Answer 12

Around the Gironde estuary where the Garonne and Dordogne rivers meet.

Question 13

What are the two zones in Bordeaux and what are their main appellations?

Answer 13

Left Bank: Médoc, Haut-Médoc (communes or Pauillac and Margaux), graves (pessac-léognan). Best are Cru classé

Right Bank: Saint-Émillion AC (best are Saint Émillion Grand Cru AC) and Pommerol AC.

Question 14

What would you expect of a left bank Bordeaux? What terroir feature aids growing?

Answer 14

Cab Sav is dominant. Gravel mounds that drain water away aid ripening so wines are medium or full bodied with high tannins and acidity, Med alcohol and long length. The tannins can be tough when young but soften with age and flavours of black fruit and toasty fragrant oak develop into vegetal, tobacco and cedar complexity.

Question 15

What would you expect of a right bank Bordeaux?

Answer 15

Merlot is dominant. Softer in style than Left Bank. Medium tannins and acid, red fruit character (plum and red berry) developing cedar and tobacco as they age.

Question 16

What are the appellations in Bordeaux? Discuss specifically the use of Grand Cru on Left Bank vs Right Bank

Answer 16

Bordeaux AC
Bordeaux AC Supérieur (requires higher alcohol than Bordeaux AC)
Cru Bourgeois - can apply for this, sits below GC. Must apply annual for this.
Grand Cru:
Many of the best wines can put Grand Cru classé on their label
In Saint Émillion Grand Cru is linked to the appellation however in tinge LB this label is independent of the appellation system and is used for many of the best wines. Consequently not all wines from appellations like Pauillac are necessarily considered equal. They must apply for the GCC classification.

Note that many labelling terms are not associated with quality, nor are they pet of a hierarchy.

Question 17

What would you expect of a Bordeaux AC or Bordeaux AC Supérieur?

Answer 17

Medium bodied dry reds with medium tannin levels and acidity and a mix of red and black fruit. Generally best consumed young but some benefit from bottle age. Usually a blend of Cab Sav and Merlot

Question 18

What is the classic blend in Bordeaux and why

Answer 18

Cab Sav and Merlot because the Cab Sav gives tannin, acidity and aromatic fruit to Merlot. Merlot provides smoothness, softness and richness.

Question 19

What are Australia’s main Cab Sav regions? What would you expect from each?

Answer 19

Coonawarra: intense structured wine with distinctive cassis, mint and eucalyptus flavours and black fruit (black cherry), oak (toast and vanilla)

Margaret River: cab Sav varietal and Merlot blends. Generally have high tannins with black fruit and herb flavours (black currant and black currant leaf)

Question 20

What is NZ’s main Cab Sav region? What would you expect

Answer 20

Hawke’s Bay. High quality cab Sav, merlots and blends.Medium or high acidity and tannins, herb aromas (cedar and black currant leaf).

Question 21

What USA areas are known for Cab Sav?

Answer 21

California:
Napa Valley - ideal conditions and also produces very good quality Merlot.
Widely known for producing the. Best and most expensive Cab Sav
Rutherford and Oakville - premium quality Cab Sav typically high levels of soft, ripe tannin and deeply coloured with black cherry and oak flavours
Sonoma- Alexander Valley has a reputation for soft textured full bodied cab Sav

Premium Cali Merlots are usually full bodied with soft black fruit, fruitcake and oak.

Washington State
Columbia Valley - dry and sunny climate produces deeply coloured full bodied cab Sav and merlots.

In both regions these are sometimes blended together per the Bordeaux model.

Question 22

What does the term Grand Vin indicate?

Answer 22

Indicates the main wine made by the chateau.

Question 23

What cab Sav/Merlot wines does Chile produce and what would you expect of them? What are the best regions?

Answer 23

Produces premium quality varietal and blended wines from Cab Sav and Merlot. Often have pronounced herbal characteristics (green bell pepper, black currant leaf) with black fruit flavours (black cherry, blackberry).

Maipo Valley
Colchagua
Cachapoal

Question 24

What other grape might you find in Chilean blends? What would you expect from this grape?

Answer 24

Carmenère - was confused for Merlot and adds intense colour and spiced black fruit flavours (blackberry, liquorice, pepper).

Question 25

Describe the Argentinian use of Cab Sav and the main region.

Answer 25

Cab Sav appears as a varietal and is also blended with Malbec. Traditionally they were aged in oak for a long time before release giving leathery, meaty flavours however modern styles are fruitier.

Mendoza (hot) produces most of the exported wines. It has premium sites where climate is moderated by altitude and provides the fruit for most of Argentina’s best wines.

Question 26

Describe South Africa’s Cab Sav and Merlot markets, where is the main region and what would you expect?

Answer 26

Produces some very good Cab Merlot blends as well as pure varietals. Typically have less intense fruit and more herb flavours compared with Au and Cali. Many from Stellenbosch are close to the Bordeaux style with high levels of tannin and acidity.

Question 27

Which regions produce bulk Cab Sav?

Answer 27

Chile (Central Valley) and Southern france (Pays d’Oc IGP) produce large volumes of inexpensive and varietally expressive Cab Sav, Merlot and blends.

South Africa (Western Cape), South Eastern Australia, California and Argentina (Mendoza) produce Cab Sav mostly

Most inexpensive Merlot is quite bland but inoffensive. Northern Italy produces a lot and most basic Bordeaux is like this too- soft, light or medium bodied and Merlot based.

Question 28

What is Cab Sav blended with outside of France?

Answer 28

In Australia, with Shiraz for similar effects as Merlot produces in Bordeaux (softness and richness)
In Argentina, Cab Sav is blended with Malbec
In Chile both are blended with carmenere.
Cab Sav is widely used to add aromatic fruit, colour and tannin to many wines.