Cabernet Sauvignon has been referred to as the king of red winegrapes. Cabernet Sauvignons and blends where the variety predominates are some of the most prized wines produced. The grape is also the main ingredient in blends for many of the famous red wines in the world.
Cabernet Sauvignons are dry, full flavored and made to be long lived for many labels. The aging potential can be upwards of 10-20 years, though five to nine years is more usual and many can be enjoyed upon release. Fans of Cabernet Sauvignon are familiar with the wine’s common descriptors: berry, currant and cassis or herbaceous, bell pepper and toasty oak aromas and flavors.
For traditional table wine volume sold in U.S. food stores, Cabernet Sauvignon is the second leading varietal after Chardonnay, according to the Nielsen Company & Gomberg, Fredrikson & Associates.
The grape's true origins were discovered in 1996 with the use of DNA typing at the UC Davis Department of Viticulture and Enology, by a team led by Dr. Carole Meredith. The DNA evidence determined that Cabernet Sauvignon was the offspring of Cabernet franc and Sauvignon blanc
and was most likely a chance crossing that occurred in the 17th century. Prior to this discovery, this origin had been suspected from the similarity of the grapes' names and the fact that Cabernet Sauvignon shares similar aromas with both grapes—such as the black currant and pencil box aromas of Cabernet franc and the grassiness of Sauvignon blanc.[2]