Cabernet Sauvignon Flashcards

1
Q

Terroir of CS

A

Bordeaux

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2
Q

When on left bank (CS)

A

Cabernet is dominant blend, blended with cabernet franc and merlot

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3
Q

On right bank… (CS)

A

Merlot is dominant with 70 percent

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4
Q

Colour of CS

A

Classic is dark purplish, ruby red

Nice deep colour is distinctive because it’s got very thick skins

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5
Q

Nose of Cabernet Sauvignon (Black Fruit)

A

Cassis: blackcurrant, black cherry, plum

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6
Q

Is it herbaceous? And what notes? (CS)

BP

A

Yes, bell pepper, vegetal notes. Herbaceousness and leafiness characterises CS.

Especially if underripe and from very cool climate (it is descended from Sauvignon blanc after all)

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7
Q

Misc notes on the nose (CS)

(O… cho… black p… sometimes l… , … ced

A

Black olives, chocolate, green bean, black pepper
Sometimes liqorice or anise, pencil cedar

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8
Q

Earthy notes? (CS)

A

Tea, leather

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9
Q

When oaked? (CS)

A

Vanilla, smoky char

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10
Q

When from warmer regions what notes? (CS)

A

Jamminess - black and red fruit flavours

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11
Q

When overripe, notes? (CS)

A

Raisin, prune, fruit leather notes

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12
Q

On the palate? -Acidity (CS)

A

Moderate acidity, always adequate

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13
Q

Tannins? (CS)

A

Firm

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14
Q

Bitter? (CS)

A

Yes if grapes are picked underripe or wine is too young

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15
Q

What is important in a Cabernet Sauvignon? (CS)

A

Tannin Balance where assertive flavours are in balance

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16
Q

French term for well-built/structured

A

Bien Charpenté

17
Q

When is a Cabernet Sauvignon a complete, serious wine?

A

Firm slightly rough mouth feel

18
Q

What foods does it beg for? (CS)

A

Complex and savoury

19
Q

What are Cabernet Sauvignon’s most distinctive scents? (CS)

A

Blackcurrant and cedar

20
Q

Body of Cabernet Sauvignon

A

5/5 - Full as it gets

21
Q

Tannin/Acidity/Sweetness of Cabernet Sauvignon

A

AS firm as it gets
2/5
1/5

22
Q

Is CS an early ripening grape?

A

No, which is why it is a waste to plant in cold areas and it is often blended with Merlot as insurance

23
Q

CS Descriptors

A

Intense, full-bodied, Dark fruit, tannic

24
Q

CS Flavours

A

Blackcurrant, leather, tobacco, cedar

25
Q

Is CS aged, and does it benefit?

A

Yes benefits from Aging in a small oak barrel

26
Q

Does CS prefer warm climate?

A

Yes, requires a warm climate with a long ripening period to coax out its best characteristics (pure, ripe, dark cassis Flavor, lush yet precise, with distinct inactive tobacco flavours)