Cabernet Sauvignon

Wineries Of Melbourne And Cabernet Sauvignon

One of the world’s most widely known red wine grapes, famously known as Cabernet Sauvignon, which is grown nearly in every major wine-producing country, across a wide spectrum of climates, both conventionally as well as organically.

In France, CS expanded its footprint beyond Bordeaux. Depending on the region, the wine comes out with a different character. It is grown in Southern France and is sometimes used to produce Rose wines. Italy is known for its growth of this varietal as well. CS has gained importance in South American Countries such as Chile and Argentina.

This can be made into many different kinds of red wines. As the style of Cabernet Sauvignon is influenced by the ripeness of the grapes at harvest, wines made with unripe grapes usually have green bell peppers and vegetal flavours. When harvested overripe, the wines taste become jammy and may even have aromas of stewed black currants. Indeed, the aroma of black currants is one of the most distinctive and characteristic element of this wine that is present in virtually every style of this wine around the world.

If you have a chance to visit any vineyards and the winery Melbourne then must try this red grapes wine which will boom your nature. The taste is so delicious with a little aroma in it which enhance its function as well. The winery Melbourne offers their visitors with serving glasses of wine in order to get remarks on their vintage expertise. Cabernet Sauvignon has a unique taste with it’s two famous flavours that are mint and eucalyptus. However, the mint flavour is dominant due to its freshness dominance. Grapes grown in such cooler regions tend to have the flavour of green bell peppers. The green bell pepper flavour of CS is caused by the presence of pyrazines in the grapes. It is more predominant in wines made from unripened grapes. As the grapes ripen on the vine, exposure to sunlight destroys most of the pyrazines and this is difficult in cooler climates.

It must also be fermented at a very high temperature in order to give it a deeper colour and to extract the fruit flavours from the grapes. A wine that has a long maceration time has high tannic quality, but in wineries that prefer the deeper colours and more fruity taste, such as in a Sangiovese. Other techniques are also used to soften the tannins effect.