Editing Cabernet Sauvignon (section)

==Winemaking==
[[File:Mthomebrew maceration.JPG|left|300px|thumb|During the [[maceration (wine)|maceration]] period, color, flavor and [[grape tannins|tannin]]s are extracted from the skins. The addition of stems and seeds will increase the tannic content of the wine.]]
In many aspects, Cabernet Sauvignon can reflect the desires and personality of the winemaker while still presenting familiar flavours that express the typical character of the variety. The most pronounced effects are from the use of [[oak (wine)|oak]] during production. Typically the first [[winemaking]] decision is whether or not to produce a varietal or blended wine. The "Bordeaux blend" of Cabernet Sauvignon, Merlot and Cabernet franc, with potentially some [[Malbec]], [[Petit Verdot]] or Carménère, is the classic example of blended Cabernet Sauvignon, emulated in the United States with wines produced under the "[[Meritage]]" designation. But Cabernet Sauvignon can be blended with a variety of grapes such as [[Shiraz (grape)|Shiraz]], [[Tempranillo]] and [[Sangiovese]].<ref name="Clarke pg 47-56"/> The decision to blend is then followed by the decision of when to do the blending—before, during or after [[fermentation (wine)|fermentation]]. Due to the different fermentation styles of the grapes, many producers will ferment and age each grape variety separately and blend the wine shortly before bottling.<ref>D. Mouer ''"[http://winemakermag.com/component/resource/article/Issues/76-Aug-Sept%202004/503-meritage-what-s-in-a-name Meritage: What's in a Name] {{webarchive|url=https://web.archive.org/web/20130525141637/http://winemakermag.com/component/resource/article/Issues/76-Aug-Sept%202004/503-meritage-what-s-in-a-name |date=2013-05-25 }}"'' Wine Maker Magazine, August 2004</ref>

The Cabernet Sauvignon grape itself is very small, with a thick skin, creating a high 1:12 ratio of [[seed]] (pip) to [[fruit]] (pulp).<ref>For contrast, [[Sémillon]] has a 1:25 pip to pulp ratio.</ref> From these elements, the high proportions of [[Phenolic compounds in grape|phenol]]s and [[grape tannins|tannin]]s can have a stark influence on the structure and flavour of the wine—especially if the [[must]] is subjected to long periods of [[maceration (wine)|maceration]] (skin contact) before fermentation. In Bordeaux, the maceration period was traditionally three weeks, which gave the winemaking staff enough time to close down the estate after harvest to take a [[hunting]] holiday. These long maceration periods result in very tannic and flavorful wines that require years of ageing. Wine producers wishing to make a wine more approachable within a couple of years will drastically reduce the maceration time to as little as a few days. Following maceration, the Cabernet must be fermented at high temperatures of up to 30 [[Celsius|°C]] (86 [[Fahrenheit|°F]]). The fermentation temperature will play a role in the result, with deeper colours and more flavour components being extracted at higher temperatures while more fruit flavours are maintained at a lower temperature. In Australia, there has been experimentation with [[carbonic maceration]] to make softer, fruity Cabernet Sauvignon wines.<ref name="Clarke pg 47-56"/>

The tannic nature of Cabernet Sauvignon is an important winemaking consideration. As the must is exposed to prolonged maceration periods, more tannins are extracted from the skin and will be present in the resulting wine. If winemakers choose not to shorten the period of maceration in favour of maximizing colour and flavour concentrations, there are some methods that they can use to soften tannin levels. A common method is oak ageing, which exposes the wine to gradual levels of [[oxidation]] that can mellow the harsh grape tannins as well as introduce softer "wood tannins". The choice of [[fining (wine)|fining]] agents can also reduce tannins with [[gelatin]] and [[egg white]]s being [[electric charge|positively]]-charged [[protein]]s that are naturally attracted to the negatively charged tannin molecules. These fining agents will bond with some of the tannins and be removed from the wine during [[filtration]]. One additional method is [[micro-oxygenation]], which mimics some of the gradual [[aeration]] that occurs with barrel ageing, with the limited exposure to oxygen aiding in the [[polymerization]] of the tannins into larger molecules, which are perceived on the [[palate]] as being softer.<ref name="Goldstein pg 134-139"/>

===Affinity for oak===
[[File:Large botti size oak barrels in Chianti.jpg|right|thumb|Large oak barrels, like these used in [[Tuscany (wine)|Tuscany]] bring less wine into contact with the wood and therefore leave the resulting wine with less [[Oak (wine)|oak influence]].]]
One of the most noted traits of Cabernet Sauvignon is its affinity for oak, either during fermentation or in [[aging barrel|barrel aging]]. In addition to having a softening effect on the grape's naturally high tannins, the unique wood flavours of [[vanilla]] and [[baking spice]] complement the natural grape flavours of blackcurrant and [[tobacco]]. The particular success of Cabernet-based Bordeaux blends in the 225 litres (59 gallons) ''barrique'' significantly influenced that barrel size one of the most popular worldwide. In winemaking, the decision for the degree of oak influence (as well as which type of oak) will strongly impact the resulting wine. American oak, particularly from new barrels, imparts more robust oak flavours less subtle than those imparted by French oak. Even within the American oak family, the location of the oak source also plays a role, with oak from the state of [[Oregon]] having a more pronounced influence on Cabernet Sauvignon than oak from [[Missouri]], [[Pennsylvania]] and [[Virginia]]. Winemakers often use a variety of oak barrels from different locations and of different ages and blend the wine as if they are blending different grape varieties.<ref name="Clarke pg 47-56"/>

Winemakers can also control the influence of oak by using alternatives to the standard ''barrique'' barrels. Larger barrels have a smaller wood-to-wine ratio and, therefore, less pronounced oak flavours. Winemakers in [[Italy]] and [[Portugal]] sometimes use barrels made from [[Oak wine#Other wood types|other wood types]] such as [[chestnut]] and [[Coast Redwood|redwood]]. Another method that winemakers consider is ''tea bagging'' with [[oak chips]] or adding oak planks to the wines while fermenting or ageing it in stainless steel tanks. While these methods are less costly than oak barrels, they create more pronounced oak flavours, which tend not to mellow or integrate with the rest of the wine's components, nor do they provide the gradual oxidation benefit of barrel ageing.<ref name="Goldstein pg 134-139"/>