Flavor
Originally from France, the variety is now well established in the assortment of our country, enjoying appreciation as it produces red wines of the highest quality. It currently has an area of about 11,500 hectares, meets good growing conditions in wine-growing areas with warmer climates.
About
Cabernet Sauvignon wines have an imposing quality, impressing with their intense red color, extractivity, vigor, well-developed bouquet through aging. They are dry, and their alcoholic strength is between 12 -12.5. It reaches its peak after maturing in a vessel for about 2 years, followed by aging in glass for at least 6 months. The dishes that are seasoned balanced with salt will develop complex aromas and can be associated with a wide variety of wines.
If a dish is sweeter or proteinaceous (umami), adding a more acidic hue doesn't seem out of the ordinary, a common practice in today's kitchens (tomato sauces to which wine or vinegar is added, or smoked salmon to which lemon juice is added). These dishes develop many flavors and do not react in association with wines with lower acidity. Foods with a more moderate salt content can be associated with most varieties of wine. Recommended food: mutton, beef, game animals.