What is a blended wine called?
Vintners make blended wines from different types of grapes — the only qualification of a blended wine is that it contains more than one grape type, also known as varietals. Use that quality to distinguish between blended and non-blended wines. If it’s made from only one varietal, it’s non-blended.
What type of red wine is Cabernet Sauvignon?
Often called “Cab” for short, Cabernet Sauvignon is a hybrid of the red Cabernet Franc grape and white Sauvignon Blanc grape.
What does Cabernet Sauvignon add to a blend?
Cabernet Sauvignon adds body, an herbal character, and great mid-palate texture (tannin) that finishes on an oaky-note. Overall, the taste profile is big and long.
Why do we blend wine?
Blending makes wines more complex: Blending is used to maximize the expression of a wine. It can enhance aromas, color, texture, body and finish, making it a more well-rounded and complex wine. … Cabernet Franc or Sauvignon are often added for structure or tannin concentration to make a more powerful wine.
Which is better merlot or Cabernet Sauvignon?
Cabernet Sauvignon is very rich and robust, while Merlot is a bit more delicate, and serves up a slightly fruitier flavor. And while both wines are considered “dry”, Merlot tends to be balanced towards a slightly sweeter flavor profile, making it easier to drink.
How do you drink Cabernet Sauvignon?
For full-bodied reds like Cabernet Sauvignon, the ideal serving temperature is 60 degrees fahrenheit (16 degrees centigrade), although the wine’s flavors will present well anywhere between 55 and 65 degrees fahrenheit (15 to 18 degrees centigrade).
Can you drink Cabernet Sauvignon by itself?
One thing is sure, though — you’ll get nuance in a good bottle of cabernet sauvignon, presenting you with a rich-tasting glass of wine great on its own or paired with food.
What does merlot bring to a blend with Cabernet Sauvignon?
Merlot brings body, texture and mellowness, which fleshes out the tannic backbone of Cabernet Sauvignon and softens its harsh acidity. Both varieties take well to oak and their combined fruitiness, tannins and acidity ensure that they age extremely well and develop great complexity.