Most of the material is adapted from the WSET textbook “Wines and Spirits: Looking behind the label” and conversations I had in class. I’m not intending to make this a self-containing reference book, so the contents will most likely be heavily condensed and may not cover everything in the curriculum.

6. Cabernet Sauvignon and Merlot

These two varieties are often grown and blended together. They work well together as Cabernet Sauvignon adds colour, acidity, tannin and aromatic fruit flavour while Merlot contributes to the softness and the body of the wine. 

6.1. Overview of Cabernet Sauvignon

• Deeply coloured 
• Lots of tannin 
• High acidity 
• Strong aroma 
  • Black fruit (blackcurrant, black cherry) 
  • Herbaceous (Bell pepper, mint) 
• Requires moderate or hot climate 
  • Fails to ripe in cool climates or cool years 
  • Under-ripe Cabernet Sauvignon can be harsh, astringent with unpleasant herbaceous notes 
• Typically oaked 
• Ages well 

6.2. Overview of Merlot

• Moderate to hot climate 
• Medium acidity and tannin 
• Medium to high body and alcohol 
• Two typical styles 
  • First style is typically from hot climates or over-ripen under moderate climate 
    • Black fruit (blackberry, plum, black cherry) 
    • Some may even exhibit fruitcake and chocolate flavour 
    • Full body 
    • Medium or low acidity 
  • Ones from moderate or cooler climates show… 
    • Red fruit characteristics instead 
    • Herbal notes (mint) 
    • A bit more acidity and tannin
• Also often oaked (vanilla, coffee) 

6.3. Premium regions

Bordeaux is the classic home for these grape varieties. This region is based around the Gironde estuary in southwest france. The area west and south of Gironde and Garonne rivers is commonly referred as the Left Bank while the region east and north of the two rivers are referred as the Right Bank.  

AOC: Appellation d'origine contrôlée  GI: Geographical Indicator    

6.4. Bulk-production regions

• Cabernet Sauvignon and Merlot 
  • Chile (Central Valley)
  • Southern France (Pay d’Oc IGP) 
• Cabernet Sauvignon 
  • Sauth Africa (Western Cape) 
  • South Eastern Australia 
  • California 
  • Argentina (Mendoza) 
• Merlot 
  • Northern Italy (typically light-bodied) 

6.5. Blends

Cabernet-Merlot blends are described above. In Australia, Shiraz is used to blend with Cabernet Sauvignon to give softness and richness. In Argentina, Cabernet Sauvignon is sometimes blended with Malbec. In Chile, both species are sometimes blended with Carménère.  

Previous notes on wine and spirit:  

The Cooking Sketchbook #6 | Pinot Noir

The Cooking Sketchbook #5 | Chardonnay 

The Cooking Sketchbook #4 | Basic knowledge about spirits  

The Cooking Sketchbook #3 | Pairing Food with Wine 

The Cooking Sketchbook #2 | Tasting and Evaluating Wine