Editing Cabernet Sauvignon (section)

==Wine regions==

===Bordeaux===
[[File:Château d'Armailhacq 53 detail.JPG|left|thumb|Armand d'Armailhac of [[Château d'Armailhac]] ''(bottle picture)'' and Baron Hector de Brane of Château Mouton were important figures in the establishment of Cabernet Sauvignon in Bordeaux.]]
The [[Bordeaux wine region]] is intimately connected with Cabernet Sauvignon, even though wine is rarely made without the blended component of other grape varieties. It is the likely place of origin of the vine, and producers across the globe have invested heavily in trying to reproduce the structure and complexity of Bordeaux wines. While the "Bordeaux blend" of Cabernet Sauvignon, Cabernet Franc and Merlot created the earliest examples of acclaimed Cabernet Sauvignon wine, Cabernet Sauvignon was first blended in Bordeaux with [[Syrah]] (from the Northern Rhone), a pairing that is widely seen in Australia and some ''vin de pays'' wines from the [[Languedoc (wine)|Languedoc]].{{citation needed|date=October 2024}}

The decision to first start blending Cabernet Sauvignon was partly derived from financial necessity. The sometimes temperamental and unpredictable climate of Bordeaux during the "[[Little Ice Age]]" did not guarantee a successful harvest every year; producers had to insure themselves against the risk of losing an entire vintage by planting a variety of grapes. Over time it was discovered that the unique characteristics of each grape variety could complement each other and enhance the quality of the wine. Cabernet Sauvignon added structure, [[acidity]], tannins and aging potential as a base or backbone of the wine. By itself, particularly when harvested at less than ideal ripeness, it can lack a sense of fruit or "fleshiness" on the palate which can be compensated by adding the rounder flavours of Merlot. Cabernet franc can add more aromas to the bouquet and more fruitiness. In the lighter soils of the Margaux region, Cabernet-based wines can lack colour, which can be achieved by blending in Petit Verdot. Malbec, used today mostly in [[Fronsac, Gironde|Fronsac]], can add other fruit and floral aromas.<ref name="Clarke pg 47-56" />

DNA evidence has shown Cabernet Sauvignon is the result of crossing two other Bordeaux grape varieties— Cabernet franc and Sauvignon blanc— which has led grapevine historians, or ''[[ampelographer]]s'', to believe that the grape originated in Bordeaux. Early records indicate that the grape was widespread in the Médoc region during the 18th century. The loose berry clusters and thick skins of the grape provided an excellent resistance to rot in the sometimes wet [[maritime climate (wine)|maritime climate]] of Bordeaux. The grape continued to grow in popularity until the ''[[Powdery mildew]]'' epidemic of 1852 exposed Cabernet Sauvignon's sensitivity to that grape disease. With vineyards severely ravaged or lost, many Bordeaux wine growers turned to Merlot, increasing its plantings to where it soon became the most widely planted grape in Bordeaux. As the region's winemakers started to understand better the area's ''terroir'' and how the different grape varieties performed in other regions, Cabernet Sauvignon increased in plantings all along the Left Bank region of the Gironde river in the Médoc as well as [[Graves (wine region)|Graves]] region, where it became the dominant variety in the wine blends. In the Right bank regions of [[Saint-Émilion AOC|Saint-Émilion]] and [[Pomerol]], Cabernet is a distant third in plantings behind Merlot & Cabernet franc.<ref name="Clarke pg 47-56"/>

In the wine regions of the Left Bank, the Cabernet influence of the wine has shown unique characteristics in the different regions. In [[Saint-Estèphe AOC|Saint-Estèphe]] and [[Pessac-Léognan]], the grape develops more mineral flavours. Aromas of violets are a characteristic of Margaux. Pauillac is noted by a strong [[pencil|lead pencil]] scent and [[Saint-Julien-Beychevelle|Saint-Julien]] by [[Cedar wood|cedar]] and [[cigar box]]es. The Cabernet wines of the [[Moulis-en-Médoc|Moulis]] are characterized by their soft tannins and rich fruit flavours while the southern Graves region is characterized by strong blackcurrant flavours, though in less intense wines overall.<ref name="Clarke pg 47-56"/> The percentage of Cabernet Sauvignon used in the blend will depend on ''terroir'' and the winemakers' styles as well as the vintage. The [[First Growth]] estates of Château Mouton Rothschild and [[Château Latour]] are noted for regularly producing wines with some of the highest percentages of Cabernet— often around 75%.<ref name="Oxford pg 119-121"/>

A common factor affecting Bordeaux wines' flavours is Cabernet Sauvignon's harvest yields. Throughout Bordeaux, there is a legal maximum permitted yield of 50 [[hectoliters]] (hl) per [[hectare]] (ha). With the aid of global warming and vigorous rootstocks, many Bordeaux vineyards can easily surpass 60 hl/ha, with some estates taking advantage of the legal loophole of ''plafond limite de classement'' ("ceiling limit classification") that permits higher yields during "exceptional" years. This has had an adverse effect on the quality of production from some producers who regularly use grapes harvested at excessive yields. In recent years there has been more of an emphasis on keeping yields low, particularly for an estate's ''Grand vin''.<ref name="Clarke pg 47-56"/>

====Other French regions====
The Bordeaux wine region accounts for more than 60% of the Cabernet Sauvignon grown in France. Outside of Bordeaux, Cabernet Sauvignon is found in varying quantities throughout [[Le Midi]] and in the [[Loire Valley (wine)|Loire Valley]]. Cabernet Sauvignon wines are generally lighter and less structured, drinkable much earlier than Bordeaux wine. In the southwest French ''[[appellation d'origine contrôlée]]'' (AOCs) of [[Bergerac AOC|Bergerac]] and [[Buzet AOC|Buzet]] it is used to make [[rosé]] wine. In some regions, it is used to add flavour and structure to [[Carignan]] while it is blended with [[Négrette]] in [[Gaillac (AOC)|Gaillac]] and [[Fronton, Haute-Garonne|Fronton]] as well as [[Tannat]] in [[Madiran wine|Madiran]]. In [[Provence (wine)|Provence]], the grape had some presence in the region in the mid-19th century, when viticulturist [[Jules Guyot]] recommended it as a blending partner with Syrah. In recent years, several Midi wine estates, such as [[Mas de Daumas Gassac]] have received international acclaim for their Cabernet Sauvignon blended in [[Hérault]], with [[Rhône wine|Rhône grapes]] like Syrah. It is often made as a single varietal in the ''vin de pays'' of the Languedoc. The influence of Australian [[flying winemaker]]s has been considerable in how Cabernet Sauvignon is treated by some Languedoc wine estates, with some producers making wines that can seem like they are from the New World. Overall, the grape has not exerted its dominance of the region, generally considered less ideally situated to the dry climate than Syrah. The Languedoc producers, who give serious consideration to Cabernet Sauvignon, generally rely on [[irrigation (wine)|irrigation]] to compensate for the climate.<ref name="Oxford pg 119-121"/>

===Italy===
[[File:Montalcino 002.jpg|left|thumb|In the 1970s, Italian winemakers started to blend Cabernet Sauvignon with Sangiovese ''(pictured)'' to create wines known as "Super Tuscans".]]
Cabernet Sauvignon has a long history in [[Italian wine]]s, being first introduced to the [[Piedmont (wine)|Piedmont]] region in 1820. In the mid-1970s, the grape earned notoriety and controversy as a component in the so-called "[[Super Tuscan]]" wines of [[Tuscany]]. Today the grape is permitted in several ''[[Denominazioni di origine controllata]]'' (DOCs) and is used in many ''[[Indicazione Geografica Tipica]]'' (IGT) wines that are made outside DOC perimeters in certain regions. For most of its history, the grape has been viewed with suspicion as a "foreign influence" that distracts from the native grape varieties. After decades of experimentation, the general view of Cabernet Sauvignon has improved as more winemakers find ways to complement their native grape varieties with Cabernet as a blending component.<ref name="Clarke pg 47-56"/>

[[File:Langhe blend.jpg|right|thumb|A Cabernet Sauvignon/Barbera blend from the Langhe DOC of Piedmont]]
In Piedmont, the grape was sometimes used as an "illegal" blending partner with [[Nebbiolo]] for DOC classified [[Barolo]] with the intention of adding colour and more fruit flavours. In the DOCs of [[Langhe]] and [[Monferrato]], Cabernet is a permitted blending grape with Nebbiolo as well as [[Barbera]]. Wines composed of all three grape varieties are often subjected to considerable oak treatment to add a sense of sweet spiciness to compensate for the high tannins of Cabernet Sauvignon and Nebbiolo, the high acidity of Barbera. There are varietal styles of Cabernet Sauvignon produced in Piedmont, with qualities varying depending on the location. In other regions of northern Italy, such as [[Lombardy (wine)|Lombardy]], [[Emilia-Romagna]] and [[Friuli-Venezia Giulia (wine)|Friuli-Venezia Giulia]], the grape is often blended with Merlot to produce Bordeaux style blends. In the [[Veneto (wine)|Veneto]] region, Cabernet Sauvignon is sometimes blended with the main grapes of [[Valpolicella]]-[[Corvina]], [[Molinara (grape)|Molinara]] and [[Rondinella]]. In southern Italy, the grape is mostly used as a blending component with local varieties-such as Carignan in [[Sardinia]], [[Nero d'Avola]] in [[Sicily]], [[Aglianico]] in [[Campania]] and [[Gaglioppo]] in [[Calabria (wine)|Calabria]].<ref name="Clarke pg 47-56"/>

Cabernet Sauvignon has had a controversial history in [[Tuscan wine]], particularly for its role in the arrival of "Super Tuscan" in the mid-1970s. The origin of Super Tuscans is rooted in the restrictive DOC practices of the [[Chianti]] zone before the 1990s. During this time, Chianti could be composed of no more than 70% Sangiovese and had to include at least 10% of one of the local white wine grapes. Many Tuscan wine producers thought they could produce better quality wine if they were not hindered by the DOC regulations, particularly if they had the freedom to use Cabernet Sauvignon in the blend and were not required to use white grape varieties. The [[Marchesi Antinori|marchese Piero Antinori]] was one of the first to create a "Chianti-style" wine that ignored the DOC regulations, releasing a 1971 Sangiovese-Cabernet Sauvignon blend known as ''Tignanello'' in 1978. Other producers followed suit, and soon the prices for these Super Tuscans were consistently beating the prices of some of the most well-known Chianti.<ref name="Dummies pg 155-169">{{cite book |first1=M. |last1=Ewing-Mulligan |first2=E. |last2=McCarthy |title=Italian Wines for Dummies |pages=155 & 167–169 |publisher=Hungry Minds |year=2001 |isbn=0-7645-5355-0 }}</ref> Other Tuscan wine regions followed suit, blending Cabernet Sauvignon with [[Sangiovese]] and even making varietal versions of the grape. Gradually the DOC system caught on and began allowing more regions to use the grape in their DOC-designated wines. Cabernet Sauvignon in Tuscany is characterized by ripe [[black cherry]] flavours that can give a perception of sweetness as well as strong notes of blackcurrant. The wines typically reach an [[alcohol level]] around 14% but can still maintain notable acidity levels. Cabernet Sauvignon can dominate the blend when blended with Sangiovese in significant quantities, with most Tuscan producers aiming to find a particular balance that suits their desired style.<ref name="Clarke pg 47-56"/>

===Other Old World producers===
[[File:MatureTempranillo.jpg|right|130px|thumb|In Spain, Cabernet Sauvignon is often blended with Tempranillo.''(pictured)'']]
The introduction of Cabernet Sauvignon to [[Spanish wine|Spain]] occurred in the [[Rioja (wine)|Rioja]] region when the [[Marqués de Riscal]] planted [[cutting (plant)|cutting]]s from Bordeaux in the nineteenth century. It was not until the 1960s, however, before cultivation took off. By 2015, it was the sixth most widely planted red wine grape in Spain. Today it is permitted in about half of the Spanish DOPs (''[[denominación de origen|Denominación de Origen Protegida]]''). The grape is most prominent in the [[Catalan wine]] region of [[Penedès]], where its use was revived by the estates of [[Bodegas Torres]] and [[Jean León]]. There the grape is often blended with Tempranillo. It is also primarily a blending grape in the [[Ribera del Duero]], but producers in [[Navarra (DO)|Navarra]] have found some international acclaim for their varietal wines.<ref name="Goldstein pg 134-139"/>

In the [[United Kingdom]], [[English wine]] producers have experimented with growing the variety in plastic tunnels which can create a [[greenhouse]] effect and protect the grapes from the less-than-ideal climate of the wine region. While the grape is permitted to be planted in some [[German wine]] regions (such as the [[Mosel (wine)|Mosel]]), the vineyard sites best suited for ripening Cabernet are generally already occupied with [[Riesling]]; many producers are ill-inclined to uproot the popular German variety in favour of Cabernet Sauvignon. In the 1980s, inexpensive [[Bulgaria]]n Cabernet Sauvignon was highly touted for its value and helped to establish that [[Bulgarian wine|country's wine]] industry and garner it more international presence in the wine market. The grape performs a similar function for many countries in Central Europe, including [[Czech wine|Czech Republic]], [[Hungarian wine|Hungary]], [[Slovenian wine|Slovenia]], and Eastern Europe, including [[Moldovan wine|Moldova]], [[Romanian wine|Romania]], [[Georgian wine|Georgia]][[Turkish wine|, Turkey]], [[Bulgaria wine|Bulgaria]] and [[Ukrainian wine|Ukraine]]. It can be found in the eastern [[Mediterranean]] wine regions of [[Cyprus wine|Cyprus]], [[Greek wine|Greece]], [[Israeli wine|Israel]] and [[Lebanese wine|Lebanon]].<ref name="Clarke pg 47-56"/>

===California===
[[File:Napa valley Cabernet.jpg|left|thumb|A Napa Valley Cabernet Sauvignon]]
In California, Cabernet Sauvignon has developed its characteristic style and reputation, which is recognizable in the world's market. Production and plantings of the grape in California are similar in quantity to those of Bordeaux.<ref name="Oxford pg 119-121"/> The 1976 [[Judgment of Paris (wine)|Judgment of Paris]] wine tasting event helped to catapult Californian Cabernet Sauvignons onto the international stage when [[Stag's Leap Wine Cellars]]' 1973 [[Stags Leap District AVA|Stags Leap District]] Cabernet Sauvignon beat out [[Bordeaux Wine Official Classification of 1855|classified Bordeaux]] estates like [[Château Mouton Rothschild]], [[Château Montrose]], [[Château Haut-Brion]] and [[Château Léoville-Las Cases]] in a [[blind tasting]] conducted by French wine experts.<ref name="Goldstein pg 134-139"/> In the 1980s, a new epidemic of [[phylloxera]] hit California, devastating many vineyards, which needed replanting. There was some speculation that ravaged Cabernet vineyards would be replanted with other varietals (such as those emerging from the [[Rhone Rangers]] movement), but in fact, California plantings of Cabernet Sauvignon doubled between 1988 and 1998; many wine regions— such as Napa Valley north of [[Yountville AVA|Yountville]] and [[Sonoma County wine|Sonoma]]'s [[Alexander Valley AVA|Alexander Valley]]— were almost entirely dominated by the grape variety. It also started to gain a foothold in [[Dry Creek Valley AVA|Dry Creek Valley]], [[Sonoma Mountain AVA|Sonoma Mountain]] and [[Mendocino County (wine)|Mendocino County]].<ref name="Clarke pg 47-56"/> Cabernet from Sonoma County has shown a tendency to feature [[anise]] and [[black olive]] notes while Napa County Cabernets are characterized by their strong black fruit flavours.<ref name="Goldstein pg 134-139"/>

In California, the main stylistic difference in Cabernet Sauvignon is between hillside/mountain vineyards and those on flatter terrains like valley floors or some areas of the [[Central Valley (California)|Central Valley]]. In Napa, the hillside vineyards of [[Diamond Mountain District AVA|Diamond Mountain District]], [[Howell Mountain AVA|Howell Mountain]], [[Mt. Veeder AVA|Mt. Veeder]], [[Spring Mountain District AVA|Spring Mountain District]] have thinner, less fertile soils, which produce smaller berries with more intense flavours, reminiscent of Bordeaux wines that require years of ageing to mature. The yields are also much lower, typically in the range of 1–2 [[ton]]s per [[acre]] in contrast to the 4–8 tons that can be produced in the more fertile valley floors.<ref name="Clarke pg 47-56"/> Wines produced from mountainside vineyards tend to be characterized by deep inky colours and strong [[berry]] aromas. Throughout California, many wine regions have the potential to grow Cabernet Sauvignon to full ripeness and produce fruity, [[body (wine)|full-bodied]] wines with alcohol levels regularly above the Bordeaux average of 12–13%—often in excess of 14%.<ref name="Goldstein pg 134-139"/>
[[File:Old vine cabernet.jpg|thumb|right|Old vine Cabernet Sauvignon at [[Chateau Montelena]] in Napa Valley. As the grapes mature, they will darken to a bluish-purple hue.]]

The use of oak in California Cabernet has a long history, with many producers favouring the use of new oak barrels heavily composed of American oak. After the early 1980s' unsuccessful trend to create more "[[Wine and food matching|food friendly]]" wines with less ripeness and less oak influence, winemakers' focus shifted back to oak influence. Still, producers were more inclined to limit and lighten the use of oak barrels, with many turning to French oak or a combination of new and older oak barrels.<ref name="Clarke pg 47-56"/>

===Washington State===
[[File:Columbia valley cab sauv.jpg|left|thumb|A Washington Cabernet Sauvignon from the Columbia Valley AVA]]
According to the Washington State Wine Commission, Cabernet Sauvignon is the most widely planted red grape variety in Washington state. It is generally found in the warmer sites of the [[Columbia Valley AVA|Columbia Valley]]. The vines are choice plantings for growers due to their hardy vine stalks and resistance to the cold winter frost that is commonplace in [[Eastern Washington]]. Washington Cabernet Sauvignon is characterized by its fruitiness and easy drinking styles that are not overly tannic.<ref name="Clarke pg 47-56"/> Recent Washington [[American Viticultural Area]]s (AVAs) that have seen some success with their Cabernet Sauvignons include [[Red Mountain AVA|Red Mountain]], [[Walla Walla Valley AVA|Walla Walla Valley]] and parts of the [[Yakima Valley AVA]] near the [[Tri-Cities, Washington|Tri-Cities]] region.<ref name="Goldstein pg 134-139"/>

====Elsewhere in the United States====
In [[Oregon (wine)|Oregon]], there are small quantities of Cabernet Sauvignon planted in the warmer [[Southern Oregon AVA|southern regions]] of the [[Umpqua Valley AVA|Umpqua]] and [[Rogue Valley AVA|Rogue Valleys]].<ref name="Clarke pg 47-56"/>

It has also started to develop a presence in the [[Arizona (wine)|Arizona]], [[New York (wine)|New York]], [[Ohio (wine)|Ohio]], [[Texas wine|Texas]] and [[Virginia wine]] industries, particularly in the [[Texas Hill Country AVA|Texas Hill Country]] and [[North Fork of Long Island AVA]]s. Cabernet Sauvignon is made in varietal and blended styles throughout the United States. Under the American system, varietal Cabernet Sauvignon can include up to 25% other grapes.<ref name="Goldstein pg 134-139"/>

===South America===
[[File:Uruguay Cab.jpg|right|thumb|A Cabernet Sauvignon from Uruguay]]
Cabernet Sauvignon is grown in nearly every South American country, including [[Chile (wine)|Chile]], [[Bolivia (wine)|Bolivia]], [[Brazil (wine)|Brazil]], [[Peru (wine)|Peru]] and [[Uruguay (wine)|Uruguay]]. In Chile, the wines were historically limited by the excessively high yields commonplace throughout the country. As producers began to concentrate on limiting yields, regional differences that distinguished Chilean Cabernets began to emerge. For vineyard plantings along flat river valleys, the region's climate is the most important consideration; as plantings move to higher elevations and along hillsides, [[soil type]] is a more significant concern. The wines of the [[Aconcagua River|Aconcagua]] region are noted for their ripe fruit but closed, tight structure that needs some time in the bottle to develop. In the Maipo Valley, Cabernet Sauvignon wines are characterized by their pervasive blackcurrant fruit and an earthy, dusty note. In warmer regions, such as the [[Colchagua Province]] and around [[Curicó]], the grapes ripen more fully; they produce wines with rich fruit flavours that can be perceived as sweet due to the ripeness of the fruit. The acidity levels of these wines will be lower, and the tannins will also be softer, making the wines more approachable at a younger age.<ref name="Clarke pg 47-56"/>

===Argentina===
In Argentina, Cabernet Sauvignon lags behind [[Malbec]] as the country's main red grape, but its numbers are growing. The varietal versions often have lighter fruit flavours and are meant to be consumed young. Premium examples are often blended with Malbec and produce full, tannic wines with [[leather]] and tobacco notes.<ref name="Clarke pg 47-56"/> In recent years, there have been increased plantings of Cabernet Sauvignon in the [[Uco Valley]] of the [[Mendoza Province (wine)|Mendoza Province]]; the wines coming from vineyards planted at higher altitudes garner some international attention.<ref name="Goldstein pg 134-139"/>

===Australia===
[[File:Terra Rossa soil.JPG|right|thumb|Unlike other clay-based soils, the free-draining [[Terra rosa (soil),|terra rosa]] of Australia's [[Coonawarra wine region|Coonawarra]] region contributes to a unique style of Cabernet Sauvignon.]]
[[File:Australian Cab.jpg|left|thumb|An Australian Cabernet Sauvignon]]
In the 1970s, the Coonawarra region first brought international attention to Australian Cabernet Sauvignons with intense fruit flavours and subtle minty notes. The [[Margaret River, Western Australia|Margaret River]] region soon followed with tightly structured wines with pronounced black fruit notes. In the 1980s, Australia followed California's contemporary trend in producing lighter, more "food friendly" wines with alcohol levels around 11-12% percent; by the early 1990s, the styles changed again to focus on balance and riper fruit flavours. Today Cabernet Sauvignon is the second most widely planted red wine grape in Australia, following Shiraz, with which it is often blended. It can be found in several wine regions, with many large producers using grapes from several states. Notable regional differences characterize Australian Cabernet Sauvignon: in addition to the wine styles of Coonawarra and Margaret River, the [[Barossa Valley (wine)|Barossa Valley]] produces big, full-bodied wines while the nearby, cooler [[Clare Valley wine region|Clare Valley]] produces wines with more concentrated fruit, and wines of the [[Victorian wine]] region of the [[Yarra Valley (wine)|Yarra Valley]] are noted for their balance in acidity, tannins and fruit flavours.<ref name="Clarke pg 47-56"/>

===Other New World producers===
Since the end of [[apartheid]], the [[South African wine]] industry has been working to reestablish itself in the world's wine markets, with many regions actively promoting their Cabernet Sauvignon. Today it is the most widely planted red wine grape in South Africa. It is produced in varietal and blended styles;  some producers favour a Bordeaux blend, while others follow the Australian example of blending with Syrah.<ref name="Oxford pg 119-121"/> Early examples of South African Cabernet Sauvignon were produced by grapes planted in vineyard locations that were cooler than ideal, creating very herbaceous wines with the distinctive "green bell pepper" notes. In the mid-1990s, there was more emphasis on harvesting at fuller ripeness, and new clones were introduced that produced riper, sweeter fruit. As the vines age and better vineyards locations are identified, regional styles are starting to emerge among South African Cabernet Sauvignons: the [[Stellenbosch]] region is noted for heavy, full-bodied wines while [[Constantia, Cape Town|Constantia]]'s wines are characterized by their herbal and minty flavours.<ref name="Clarke pg 47-56"/>

In New Zealand, the climate has been a challenge in finding wine regions suitable for producing Cabernet Sauvignon. Most of the industry focus has centred on the [[North Island]]. The [[Hawkes Bay]] region was the first to make a significant effort in producing Cabernet Sauvignon, but the region's cool climate, coupled with the high yields and fertile alluvial soils, produced wines that were still marked with aggressive green and vegetal flavours. Added focus on canopy management, which gives the grapes more sunlight to ripen by removing excess [[foliage]], and low vigour rootstock and pruning combine to achieve lower yields and have started to produce better results. The grape is sometimes blended with Merlot to help compensate for climate and ''terroir''. Other regions in New Zealand have sprung up with a renewed focus on producing distinctive New Zealand Cabernet Sauvignon:<ref name="Clarke pg 47-56"/> The [[Gimblett Road]] and [[Havelock North]] regions of Hawkes Bay, with their warm gravel soils, have started to achieve notice as well as [[Waiheke Island]] near [[Auckland]].<ref name="Goldstein pg 134-139"/> Overall the grape lags far behind [[Pinot noir]] in New Zealand's red wine grape plantings.<ref name="Oxford pg 119-121"/>

[[Canada]] produces cabernet sauvignon varietals and "Bordeaux blends", and some of its cabernet sauvignon is used to create [[ice wine]].<ref>{{Cite journal |last1=Kontkanen |first1=Derek |last2=Reynolds |first2=Andrew G. |last3=Cliff |first3=Margaret A. |last4=King |first4=Marjorie |date=2005 |title=Canadian terroir: sensory characterization of Bordeaux-style red wine varieties in the Niagara Peninsula |url=https://linkinghub.elsevier.com/retrieve/pii/S0963996904002315 |journal=Food Research International |language=en |volume=38 |issue=4 |pages=417–425 |doi=10.1016/j.foodres.2004.10.010}}</ref><ref>{{Cite journal |last1=McCallum |first1=J.L. |last2=Fisher |first2=H. |last3=Strommer |first3=J.N. |last4=Tsao |first4=R. |date=2009 |title=Effect of Terroir on Anthocyanins of Vitis Vinifera L. 'Cabernet Sauvignon' and 'Cabernet Franc' Grown in Different Niagara Appellations |url=https://www.actahort.org/books/827/827_49.htm |journal=Acta Horticulturae |issue=827 |pages=287–294 |doi=10.17660/ActaHortic.2009.827.49 |issn=0567-7572}}</ref>

=== China ===
The first vintage produced by [[Emma Gao]] at Silver Heights Winery in Ningxia was praised by Chinese and international winemakers, and two of her red wines are among the best-known produced in China.<ref>{{Cite web|title=Q&A: Emma Gao, winemaker-director, Silver Heights - Harpers Wine & Spirit Trade News|url=https://harpers.co.uk/news/fullstory.php/aid/21387/Q_A:_Emma_Gao,_winemaker-director,_Silver_Heights.html|access-date=2022-02-18|website=harpers.co.uk|language=en}}</ref><ref name=":0">{{Cite web|date=2019-03-08|title=Top 10 most influential women in China's wine trade|url=https://www.thedrinksbusiness.com/2019/03/top-10-most-influential-women-in-chinas-wine-trade/|access-date=2022-02-17|website=The Drinks Business|language=en-US}}</ref> They are a Cabernet Sauvignon ‘Emma’s Reserve’ and a Bordeaux blend ‘The Summit’.<ref name=":0" />