Cabernet Sauvignon is one of the most well-known and prestigious red varieties in the world, showing very good adaptation in a variety of viticultural regions. It has developed its own personality in Argentina, where it adapts well in both high and more moderate altitudes.
In Argentina, Cabernet Sauvignon wines are produced as both 100% varietal and added to blends with varietals like Malbec and Cabernet Franc, where it contributes good acidity and structure. The Cabernet Sauvignons of Argentina are not quite as big as those from Napa Valley, but are typically bolder and fuller than those from Bordeaux.
Cabernet Sauvignon develops better in temperate and dry climates. The bunches of this varietal are small, as are their grapes. It has spherical grapes, very juicy, with thick skin of intense black color and rich in tannins.
Because of the diversity of growing regions in Argentina, Cabernet Sauvignon can present itself in a variety of styles. They run the gamut from lighter and fruit-forward to bolder with more spice, earth and smoke. It is often characterized by the aroma of red fruits and green pepper. They tend to be fuller bodied with good tannins, and are can be very suitable for aging.
Genetic studies show that Cabernet Sauvignon comes from the natural cross between Cabernet Franc and Sauvignon Blanc. In 2017, a total of 37,058 acres of Cabernet Sauvignon were cultivated, which represents 6.8% of the country’s total vines.
Meats like beef and lamb pair nicely with Cabernet Sauvignon. As the fats from the meat coat the mouth, tannins in the Cabernet Sauvignon bind with them, cleaning the palate and making the mouth ready for the next bite. Fruit-forward Cabernet Sauvignons pair nicely with sweet potatoes enhancing the fruit of the wine. The earthiness of the Cabernet Sauvignons are elevated with mushrooms.
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