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Posted by: sam56sg on 2009-11-24, 18:41:29
Cabernet Sauvignon: The Cabernet Sauvignon, is known for it's more robust and complex nature. When it was originally planted in the early 1800's, it was called "Vidure " -- a name that is a derivative from the French word meaning "hardy vine. " And that it is. With its small black, thick-skinned grapes, it's resilient to disease and can tolerate harsh rains. It ripens much later in the growing season thus producing higher levels of tannins. Cabernet Sauvignon produces very complex wines that do benefit from bottle aging -- some even more than twenty years! It's not uncommon to see a blended Cabernet Sauvignon especially in Europe. Cabernets typically blend well with the Merlot for a soft, fruity finish and with Spain's Tempranillo. In Australia, the Cabernet is often blended with a Shiraz for a peppery-spice finish. Some typical flavors from a Cabernet Sauvignon are: •Black Currant •Bell Pepper •Spices •Chocolate •Tobacco Shiraz: It is called Syrah in its country of origin, France, as well as in the rest of Europe, Argentina, Chile, Uruguay and most of the United States. The name Shiraz became popular for this grape variety in Australia, where it has long been established as the most grown dark-skinned variety. In Australia it was also commonly called Hermitage up to the late 1980s, but since that name is also a French Protected designation of origin, this naming practice caused a problem in some export markets and was dropped. The name Shiraz for this grape variety is also commonly used in South Africa and Canada. The grape is also known under many other synonyms that are used in various parts of the world including Antourenein Noir, Balsamina, Candive, Entournerein, Hignin Noir, Marsanne Noir, Schiras, Sirac, Syra, Syrac, Serine, and Sereine. Taste and flavours Wines made from Syrah are often quite powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown, as well as other viticultural practices chosen. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, espresso and black pepper. No one aroma can be called "typical " though blackberry and pepper are often noticed. With time in the bottle these "primary " notes are moderated and then supplemented with earthy or savory "tertiary " notes such as leather and truffle. "Secondary " flavor and aroma notes are those associated with several things, generally winemakers' practices (such as oak barrel and yeast regimes). |
