Cabernet Sauvignon (Everything You Need To Know) | Grapes 101
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- čas přidán 21. 07. 2024
- Everything you wanted to know, but were afraid to ask about Cabernet Sauvignon.
Wine Folly's Guide for Cabernet Sauvignon: winefolly.com/grapes/cabernet...
Wine in this video:
Mount Veeder: this.wine/v/VT-BGIQVCAEH/
Chevalier: this.wine/v/VT-FMQCWPGKO/
Region Guides :
Bordeaux Cabernet Sauvignon - bordeaux.guides.winefolly.com...
Napa Valley Cabernet Sauvignon - napa.guides.winefolly.com/win...
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Have really become a Cabernet fanatic the last few years but don’t really know the ins and outs. This video was perfect!
Thank you for that informative summary. You covered a lot of information in a short time. Great job! Very useful!!
You're very welcome!
Excellent video. Thank you.
I love Cab Sauv from Napa Valley, they are great both with or without food.
I much prefer them without good, as you get drunk so much faster
My favorite varietal!
We grow more than 10 acres of Cabernet Sauvignon in southern and southeastern Arizona, and from neither vineyard does the wine vinified from the CS produce a "deeply-colored", neither a "tannic" red wine. In fact, our Cabernet Sauvignon wines produced from this region are moderate to light in color with muted tannin. To enhance and deepen the color, as well as improve the wine's richness, we blend it with 5-10% Petit Verdot and an equal measure of Malbec from our vineyards in Mendoza, or we blend it out 70/30 with Cabernet Franc, which really enhances the wine. By itself, our cabs are light, fruity and aromatic, but soft in color and flavor depth.
Awesome how terroir can change what the grape transforms into.
I just found you ladies, excellent information. However, please review, taste, and visit the Shenandoah valley near Placerville,ca. we’re going there tomorrow, and I would love to hear your impressions from there.
Placerville and Sierra Foothills are a wine adventure! We hope you have a blast!
Props in the Robert Craig sponsorship. Couldn't one say Cab Franc is from The Loire, not BDX? May be safer to say the grape is from Western France, IMO....but I'm no master of wine.
Don’t forget Paso Robles. We make phenomenal Cab here! Don’t sleep on Paso, we’re taking over a little more every year.
Pairing? I enjoy it all by itself.
I should drink more cabs. I treat them like treat your self wines. Have you had EL Esteco?
Nice Lil Gem.
Great video! I would love to see you put the Napa and the Bordeaux in a tasting with a Walla Walla Cab Sauv.
I just bought one to have shipped on my birthday. I’m excited to try it as it is a terroir driven wine which I like.
@@numanuma20 great! What did you get?
@@PNWJEEPER01 Gramercy Cellars Cabernet Sauvignon Lower East 2016. I want to get to know a lot of more Walla Walla wines.
@@numanuma20 that's a fantastic selection; I'm sure you'll love it.
My current favorite wines from Walla Walla:
Balboa's Carmenere.
If you like Carmenere in it's most aggressive form, this is it.
If you need something drier and stiffer to pair with big red meats like hanger steak, try their Constrictor (60% cab Sauv, 40% Syrah).
Also, Brook & Bull's Cab Franc. An explosion of fruit with soft acidity, big tannins and a soft oak finish.
I probably sound a little bit like a commercial but I'm just really enthusiastic about the wines from my local region : )
Hey, this is terrific! A friend forwarded and, voilà, here’s my wine. I’ll follow on your Social. Come see us in Napa and thank you for having us in this great segment.
Thank you can you tell me if it is good for you? Does it have anti-aging properties and antioxidants (taken in moderation of course).
Indeed it does,all the reds do.
With the higher tannin wines having more antioxidants..
With one exception,if I am not mistaken pinot noir has the highest levels of Resveratrol..
Thanks. :)
You're welcome!
Was the Bordeaux also a Cab Sauv varietal? That would be a great apples to apples comparison :)
The Bordeaux is from "left bank" and is a blend of cab sauv, cab franc, and merlot; the former being the dominant in the blend. Generally speaking quality cab sauv is not often found as a stand alone varietal in France, at least not in the North American export market.
@@knowbody4903 haha thank you for the explanation, which I knew and hence was wondering if the MW picked out an almost varietal from Bordeaux on purpose.
@@travioh 🤟
@@knowbody4903 I bought two bottles of Chateau La Freynelle Cabernet Sauvignon 2018 as it is 100% Cabernet Sauvignon. It’s a shame it’s classified as a generic Bordeaux when you can find 100% Merlot and 100% Sauvignon Blanc from the sub regions of Bordeaux.
I like how the word cassis is used...and then blackcurrant
I gave up on Napa Cabs many years ago - they all seemed to be big alcohol fruit bombs. Not for me. Whereas claret provides endless fascination with all the subtleties and complexities of a cool climate wine. There is one exception on my bucket list, and I know it is not Napa, but I would love to do a comparison between Ridge and an equivalent Bordeaux.
Spot on.
Try Shenandoah valley, Plymouth,ca. beautiful country, amazing wine and the people are friendly, not snooty like Sonoma, Napa.
Another difference is the allowed additives in the Napa (52) verses around 40 in the French wine, Our preference even though we live in California.
yes, but that doesn't mean all the producers in Napa are adding all 52 additives even if they're allowed. There are many great producers in California practicing minimalist intervention winemaking, you just have to look.
Where's Madeline Puckette? :(
Say hello to my partner in wine: Christine Marsiglio MW. We’re working together!
I started my wine journey after enjoying a glass of cab sav … I was more of a beer guy before that
I like a nice cab as well, and when i say cab I mean a Cold Ass Beer.
@@Tigerbrown44 I appreciate you. Hahaha
Stay a beer guy. Wine gets expensive and boring after a while. I tried and after a few months they all taste the same. Either dry or kinda sweet no matter who makes it.
@@BeeRumblin13 It’s not for every just as beer is not for everyone.
It's interesting that you picked a 2011 Napa cab. Generally thought to be a bad year, with some exceptions. Napa > Left Bank.
It was a cool year. And at the time, we undervalued those cool vintages. but now we're looking back on them and thinking... whoa... this one ages well! For example: 1998s outlasted the 96s and 99s
I like this with goat cheese.
Try sweet wine w funky cheeses, mate
@@ThisSheetB4RealYo I was going to say that I didn’t think goat cheese and Cabernet Sauvignon would pair.
I can translate video of you and post in my chanel
I would disagree that Cabernet Franc is more tannic than Cab Sauvignon. In fact, the opposite is true, even though it seems illogical (because Cab Sauv is a blend of a relatively low tannin red, Cab Franc, and a white varietal). But that's the magic of nature. Just like hydrogen can cause fire and oxygen maintains fire, and yet water (made of hygrogen and oxygen) extinguishes fire.
Agreed. Cab Franc, in my experience, has always made a smoother, less offensive wine than puckering, mouth-drying Cabernet Sauvignon.
I bet it comes down to some of the sweetness
US wines are lawfully allowed to add or use over 70 different chemical additives in their wines to achieve taste, color, etc. Europe with its focus on tradition and high standards do not allow these chemicals to be used. If I'm going to spend $$ on wine, I'll take the Bordeaux or any other European wine every time unless I know the vintner has a high purity standard.
Both US and EU have different additive rules and both allow a list of compounds to be added during and after the fermentation. For example, oak chips. So, this fear you may be feeling about US wine can be alleviated by a little research.
@@Winefolly The EU allows less than the US. And France and its wine authorities allow even less than the EU allows. This is the reason so many people feel like crap when they drink US wines. Even the cheap French, Italian, Spanish wines don't have that effect on my friends when they drink them. US wines make them feel horrible. Gum arabic, activated carbon, ammonium phosphate, alumino-silicates, ascorbic acid, citric acid, copper sulfate, polyoxythylene 40, dimethyl dicarbonate, carbohydrase are just a few of the additives that US makers add and most EU producers shy away from or can't legally use them at all.
I'm so grateful that there is a huge move among US producers to SELF-POLICE and produce wine products that are more in line with tradition instead of using modern food processing science. Traditional wine making is a good year, bad year kind of business and that helps you appreciate the good years. But with modern chemicals, every year can be a good year...and that's what's wrong with our society where everyone grew up expecting a trophy no matter what.
I bet you're fun at parties.
@@brucen4719 Oh, people stopped inviting me to parties a LONG time ago.
There's actually very robust movement in natural, unfiltered winemaking in the U.S. among small to medium batch producers, especially in the NW in the Willamette, Columbia, Walla Walla and Yakima valleys.
My experience with many of those wines in the general market is that less experienced wine drinkers may not be prepared for the sometimes hazy appearance and often "barnyardy" nose of natural, unfiltered wines and that's a major reason why we don't see as much in the market.
There are other factors, but I think general market preference for simplicity and familiarity is the big one.
Napa Valley lacks of the US Government Quality Control; Unless you're an expert in Napa Valley with money to expend you never know what you're drinking
That's not true. Wines must be approved by the TTB which is a federal department. All US wines and wines imported to the US must pass this muster.
I wanted to like the video but
any useful feedback for us? what would you like us to improve?
The obvious reading from a card was unbearable for me.
Can’t stand US wines anymore
Don't be a wine racist, I urge you
Try Calais winery in Hye, Texas. It'll change your life