Contributor: Tersina Shieh

Cabernet Sauvignon is a cross between Cabernet Franc and Sauvignon Blanc and is probably the most recognizable black grape variety. It originated from the Bordeaux region but has since spread to pretty much all wine producing regions.

The wine is quite easy to identify as the grapes are small with thick black skins and a high skin to pulp ratio, so the wine usually has a deep color and firm tannin. It typically has a high level of acidity. Even novice tasters can easily pick up the blackcurrant and plum scents when it is young. It becomes more complex revealing scents that include pencil shavings, cigar box and truffles with age.

Cabernet gives structure to wine blends, exemplified by Bordeaux in France, Super Tuscans in Italy, and Cabernet Shiraz in Australia. 100% Cabernet Sauvignon, however, tends to have a hollow mid palate. Most New World Cabernet Sauvignons are allowed to have up to 15% of other varieties without mentioning it on the label.

Climate affects the style of the wine. If it is too cool, as in the Loire, France or sometimes in New Zealand, the grapes may not ripen properly and the wine will taste excessively green like green pepper, green olives, or plant stalks. If it is too warm, the alcohol level will be high and the wine will lack structure and taste jammy, like some of the more basic wines from Barossa, Australia or Central Valley, California. Cabernet Sauvignon grows best in temperate regions such as Bordeaux, Coonawarra, Napa and Stellenbosch.

Soil is another factor that affects the wine. Cabernet does not like "wet feet" so it grows best on gravel soil that provides good drainage. The gravels have the added benefit of reflecting the heat, which aids ripening.

Winemaking techniques also play an important role. Long maceration (skin contact) time during and after fermentation extracts more tannins; new French oak adds vanilla and spicy tastes; low temperature fermentation preserves fruit character. Winemakers may make wines true to their traditions, or more often these days, according to consumer preferences.

Whatever the style is, Cabernet ages better than other wines because of its high tannin and acidity levels. Even the softer New World styles, if well made, can age for a few years. However, young wines must have good fruit concentration to age well. Otherwise, they will just become tart and astringent.

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A marketer turned winemaker, Tersina's mission is to promote a stronger wine culture in Hong Kong and China, explaining wine in a no-nonsense way.

This post was created by a Jubee contributor. Views represented are not affiliated with Jubee. Photo by Tookapic and Cestina.