Little requirement for soil type Just make it deep and well draining Needs heat to ripen Susceptible to mildew Thick skins provide protection against diseases
Same thick skins allow for errors in handling Skins macerate on juice for extended periods Remontage as cap management Warm fermentation extracts lots of color and tannin Wine then needs aging to mellow tannin and color ▪ Aging often in oak – flavors match well
Left Bank Bordeaux The Medoc Blended wines with Merlot and Cabernet Franc Considered benchmark for Cabernet ▪ Classification of 1855
Napa Warmer region than Bordeaux Developed fruit forward style Australia Area best suited is Coonawarra Special terra rossa soils Most transportable of all red grapes Used around the world as the red grape to get industry going
Young wines are dark and inky Nose: Black fruit and green vegetal component Cedar or pencil shaving notes Palate Medium acid and high tannin Concentrated fruit and long finish Not much on middle palate
Location determines some flavor notes Unripe has notes of green bell peppers Bordeaux – jam on hot rocks Napa – sweet hay or alfalfa Australia – eucalyptus Aged wines get brickish toward rim Develop tobacco, leather and dried fruit notes
Meat wine Best with roasted or grilled meat Umami helps soften tannins Old world styles better with rich food due to higher acidity New world styles better with simpler dishes because of low acid and more fruit flavors