The Desert Wine Guy - Bits & Pieces On Cabernet Sauvignon

   Cabernet Sauvignon is the most widely recognized red wine grape. It is often called the "king" of red grapes.  It may be surprising to find that the variety itself is actually a cross strain of two different grapes, Cabernet Franc as well as Sauvignon Blanc.  Approximately 15 years ago some DNA testing was performed by a Doctor Carole Meredith of the U.C Davis department of Viticulture and Encology that found this discovery. In the 17th century in France (at least that is the belief) the two strains were accidentally cross bred together forming what we now know as Cabernet Sauvignon. The vines are very rot resistant and do fairly well in frost although as you can guess grape vines themselves are not meant for really cold weather.
   Growing Cabernet Sauvignon in the desert (where I live) is very easy since the vines tolerate excessive heat and soil that you might think would not be so wonderful for plants. The vine loves rocky, sandy, gravel based soil. Gravel soil helps the vine by offering better draining and radiating the heat to the vines which aids in ripening. The emphasis in hot climates is actually on soil that is less fertile. this helps keep yields down since the vine can get out of hand if not watched closely. Too much yield can effect the grape by altering the quality and flavor of the wine. The wine can be less flavorful and edge towards a more "green" or Herbaceous flavor.

Skeletonizer (adult moth)

Eutypella Scoparia

   Cabernet Sauvignon does very well at resisting disease. There are some diseases that the vine is susceptible to however. These diseases are Powdery Mildew which is a fungal disease. The name of the fungus that causes it is Erysiphe necator. The disease is fairly easy to see because there will be white patches on the leaves. The disease usually affects the lower leaves but can move to the upper part of the plant. The fungus can be treated with Sulfur or fungicides. Two other diseases that the vine is suseptable to are Eutypella Scoparia which also is a fungus and Excoriose which is also called Grape Canker and Dead-arm which is caused by wood rot. The disease can take several years to progress but the vine can eventually die from this disease. In the 1970's there was actually a discovery that showed that the disease is actually two different fungi (Eutypa Lata & Phomopsis Vitcola).

Skeletonizer (destruction stage)

Keeping a close eye on your vines should help avoid these diseases doing any damage to them. Here is one pest that I want to talk about in particular. There are pests called Skeletonizers (see photos). Living here in Las Vegas I get them every year. They can AND WILL destroy the leaves and therefore the grapes for the year. I do not think they kill the vine since the first year I had them I didn't know what to do and did nothing and the vines came back next year. There are a couple of things to put on the leaves. The sprays recommended are Spinosad & Bacillus Thuringiensis. I just go to the local "Plant World" store here in Vegas and they give me exactly what I need. If you live in Vegas you WILL encounter them, be prepared.

Skeletonizer damage

   Cabernet Sauvignon has a few distinctive flavors that are tied to viticultral (when grapes are used for wine making)and climate influences (heat,rain,fog etc;). The most prevalent flavor is Herbaceous or Green Bell Pepper flavor which is caused by Pyrazines which I have searched for ways to explain but can only tell you that it  is a class of organic compounds. Pryazines are mostly found in under-ripened grapes. This compound usually can't survive with too much sunlight as the grapes ripen. Two other flavors found in the vine are Mint & Eucalyptus. Depending on the wine region is what your wine will have more of a taste towards. Australia and Washington state usually produce wines like this due to their warm but generally still cool weather. The Napa and Sonoma areas generally produce the wine that has Eucalyptus flavor.
   As well as being enjoyed simply as Cabernet Sauvignon the wine is also used quite often to blended with other wines. The wines that are usually used are Malbec, Petite Verdot or Carmendere although sometimes shiraz, Tempranillo and sangiovese are used in order to effect the taste.
   Cabernet Sauvignon can be paired (drank with) with many foods. The general line of thought is that when the wine is young and has high Tannins it will go not go well with spicy foods. A food that is high in fats and proteins have a tendency to reduce the perception of Tannins in your mouth. The same thing goes for drinking the wine with foods that have a heavy butter cream sauce. Starches and pasta & rice have very little effect on Tannins. As Cabernet Sauvignon ages, the Tannins lessen more suttle and less bitter dishes will pair better with the wine
   My take on this beautiful wine is like this. I happen to like an "oakey" wine that is fairly heavy on tannins. Wine is not for drinking in the way that beer is. Wine is really for sipping and since I like to actually taste how complex (or on the other hand how simple) a wine is. The above section that deals with paring a wine with food is what some might say "old school" or reserved for "wine snobs" who simply follow what they have been taught by other "wine snobs". I say drink that Cabernet Sauvignon with a nice steak that has been rubbed with spices and allowed to sit in the fridge for a few days. There are no "rules" that one cannot play around with. If the rules that we were all taught happen to hold hold up to a reality test then so be it. If however the rules we were all taught do not stand up to the reality test then we must make new rules. Hey guys it's wine and wine is meant for relaxing and drinking so lighten up and enjoy it the way you think it taste best.


                                                                                                         The Desert Wine Guy