Story: Cabernet-Sauvignon | Grape variety
Page: 3/3

Single-varietal vs. cuvées and sensory characteristics
In Italy, Cabernet Sauvignon is found both as a single variety and in blends. In Tuscany, international cuvées (Supertuscan style) dominate, in which it complements Sangiovese and Merlot. In the north, on the other hand, single-varietal DOC/IGT wines are produced more frequently. In general, Cabernet Sauvignon lends structure to blends: it adds color, strong tannins and acidity, which gives the blends longevity. Despite all the local nuances, the basic aromatic pattern is retained: While young Cabernet wines have intense aromas of cassis, black cherry and dark berry fruit, toasted, vanilla and spicy notes increase with maturity. The green paprika note is also occasionally perceptible, especially in cool sites and young wines.

The tannins of Cabernet Sauvignon are generally strong and fine at the same time. Winemakers use barrique ageing to smooth the tannins and integrate additional aromas such as vanilla or dark chocolate. This gives well-made Italian Cabernets an elegant structure and considerable ageing potential. Depending on their origin, they can mature for several decades, with the fruit bouquet slowly transforming into tertiary aromas (tobacco, leather, wild mushrooms).

---

Food recommendations
Due to their structure, Cabernet Sauvignon wines are an excellent match for full-bodied dishes. Hearty meat dishes (beef, lamb, game) with rich sauces harmonize perfectly with the dense tannins. Spicy barbecue flavors, smoked bacon and mature hard cheeses also complement the wine - they “sand down” the tannins slightly and add depth of flavor. On the other hand, lighter dishes with high acidity (e.g. simple fish or green salads) should be avoided as they can emphasize the tannins too much.

Summary: Cabernet Sauvignon in Italy shows great diversity depending on where it is grown: from the elegant, delicately herbal and mineral wines of northern Italy to the powerful Supertuscan styles of Tuscany and the opulent, sun-drenched expressions of Sicily. Despite this range, all Italian Cabernets are united by their deep dark color, powerful tannin backbone and pronounced ageing potential, which makes them excellent accompaniments to classic Italian dishes. - Gerardo [TS05/25]

"Like few other grape varieties, Cabernet Sauvignon is a globetrotter; there is hardly a renowned wine-growing region that does not have at least a few hectares of this variety." - Falstaff