The Wine Institute

Cabernet Sauvignon has been referred to as the king of red wine grapes. Cabernet Sauvignons and blends where the variety predominates are some of the most prized wines produced in California. The grape is also the main ingredient in blends for many of the most 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 5 to 9 years is more usual. 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. In U.S. supermarkets, Cabernet Sauvignon represented 14 percent of the wine revenues and 10 percent of the case volume in 2005.

The Cabernet Sauvignon Grape

DNA genetic fingerprinting research at the University of California at Davis has recently revealed Cabernet Sauvignon to be a cross between the Cabernet Franc and Sauvignon Blanc grapes. The variety is California's most widely planted red winegrape, with 77,000 acres reported in 2005. Napa Valley, Sonoma County and the Lodi-Woodbridge area have the most plantings. Cabernet Sauvignon is a tough-skinned, late-maturing variety that is more impervious to rain damage and disease.

Source: California Agricultural Statistics Service

Source: California Agricultural Statistics Service
Editors: Electronic photos available of California Cabernet Sauvignon winegrapes.