Variety  Cabernet Sauvignon 


Cabernet Sauvignon is a variety of grape used for the production of red wines. Cabernet Sauvignon appeared in the 17th century in Bordeaux as a result of crossing the Cabernet Franc and Sauvignon Blanc varieties.

For a long time it was the most common and most cultivated grape variety in the world, about 720,00 acres. This variety is less demanding and can be grown in a variety of climatic conditions. Cabernet Sauvignon has increased resistance to diseases such as peronospora and grapevine ash rot. The flowers are hermaphroditic. It has high levels of an aromatic compound called methoxypyrazine, which is the cause of the aromas of black and green pepper, black currant and sometimes even pepper. Methoxypyrazine, or pyrazine, is present at higher levels in Cabernet Sauvignon. Cabernet Sauvignon is also the half-brother of Merlot, Hondarribi Beltza and Carmenere. Finally, there is a reason it pairs beautifully with a steak. Some researchers have found that the tannins in Cabernet Sauvignon act as "scrapers" on the fats and proteins that collect on the tongue when we eat it. Steak has high levels of protein and fat, so it needs a wine with higher tannins. In fact, the study was conducted with iced tea, which also contains tannins.