Cabernet Sauvignon

Question 1

Characteristics

Answer 1

• Thick skins containing high level of colour
• High tannin
• Dry
• High acidity
• Medium to full body
• Pronounced flavours of black fruit (black currant, black cherry), herbal (mint), or herbaceous notes (green bell pepper)
• Can develop complex tertiary flavours (dried fruits, earth, forest floor)

Question 2

Terroir

Answer 2

Moderate and warm climate

Question 3

Winemaking

Answer 3

• Often be matrued in oak barrels for months or years
• Oak maturation softens the tannins
• New oak barrels impart complex secondary flavours (smoke, vanilla, cloves)

Question 4

France

Regions

Answer 4

Bordeux
* Château indicates that the wine was made from grapes grown on the producer’s land
* Grand Cru Classé/Cru Classé
* Cru Bourgeois - wines from the Médoc but not classified as Grand Cru Classé
* Left Bank
* Gravel soils helps Cab to ripen
* Médoc AOC
* Haut-Médoc AOC
* Margaux AOC
* Pauillac AOC
* Graves AOC
* Pessac-Léognan AOC

South of France

Question 5

USA

Regions

Answer 5

Napa Valley

Sonoma

Oakville,Rutherford
* Full body
* Pronounced ripe black fruit
* High and ripe tannin

Calistoga

Question 6

Chile

Regions

Answer 6

• Cabernet Sauvignon is the most widely planted variety
  Central Valley
• Maipo Valley and Colchagua Valley
• Spreading laterally from the foothills of the Andes Mountains
• Herbal (mint) and herbaceous (green bell pepper) characteristics
• Black fruit flabour

Question 7

South Africa

Regions

Answer 7

Stellenbosch
* Cab and Merlot are belended with other local grapes, such as Pinotage, called Cape Blend

Question 8

Australia

Regions

Answer 8

Margaret River
* Known for the quality of Cab, sometimes blended with Merlot
* Ripe black fruit aromas and notes from oak

Coonawarra
* Herbal (mint) characters
* Pronounced black currant flabours
* Smoke and cedar flavours from oak

Question 9

New Zealand

Regions

Answer 9

Hawke’s Bay
* Moderate climate
* Red fruit, black fruit, and herbaceous notes