Workshop 8 - Blending, Cabernet Sauvignon, and Merlot
Terms in this set (6)
Rosé production techniques (4)
1) Pressed straight into tank/barrel (pale salmon coloured)
2) 5-7 days skin contact, then pressed (dark colour, maybe tannins)
3) Saigneé technique (a portion of wine is 'bled' off a red wine fermentation and fermented like a white wine) (colour varies dependent on when bled)
4) Red blended with white (colour varies)
Cabernet Sauvignon (tannin, colour, aromas, flavours, characteristics)
Like Chardonnay: tremendously popular and not fussy
Lots of tannin because of thick skin and small berries
• Dark coloured, full-bodied, high tannin. Good structure.
• Blackcurrants, blackberries, sometimes minty too.
• Can be herbaceous in cooler climates (like NZ) Eg, grassy, leafy
• Classic red wine
Merlot (colour, characteristics, flavour, aroma)
• Dark coloured, full-bodied, medium tannin.
• Plummy, softer, rounder, seems sweeter.
• Rich fruitcake.
• Velvety texture, spicy aroma. Richness.
• Growing popularity around the world.
Blending Cab Sav and Merlot
Most commonly blended varieties - well matched attributes
Where Cab Sav and Merlot grow (NZ and worldwide)
Hawkes Bay and Waiheke island in NZ
Bordeaux in France
Wine labels in Bordeaux
All the famous ones have chateau in their names (E.g. Mouton-Rothschild) and advertise that most over their region
Also tend to say "grand vin"
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