Sauvignon is a crystal white wine with light yellow color. Originally from France, from Bordeaux. Sauvignon is planted in numerous world wine-growing regions, producing fresh, dry and refreshing white varieties of wine. Sauvignon is grown in France, Australia, New Zealand, South Africa, Washington, California and other US states. Sauvignon is one of the most popular white wines in the United States. It is often called “grassy wine”. It is known for its freshness and refreshing taste, high acidity and low sugar content.

Depending on the climate, the taste can vary, but yet it is a fresh and harmonious taste. The wine is a medium body and it rests on ripe floral notes and spice fragrances. It is served at a temperature of 10 °C and is best suited for light fish dishes, rice, salads or pasta.

The taste of green apples, lime and peaches is evident in wine, depending on the degree of grape maturity. What makes Sauvignon unique in relation to other white wines are herbal tastes of pepper, gooseberry and grass.

The vast majority of Sauvignon wines are quite dry, although it is known that some producers in the New Zealand or California regions leave several grams of unfermented sugar to get richer texture.

Sauvignon harvest

The variety of grapes reaches quite early. Manual grape harvesting is recommended because it can be easily damaged during machine harvesting. It is mildly susceptible to fungal diseases, while it is more susceptible to parasites that inhabit the tree’s vegetation. This sort grows successfully on various soils that are not too moist and fertile. The ideal climate is dry and warm.

Growth is small to medium in size, cylindrical or slightly conical, mostly with one wing. The berries are yellowish-green, medium in size and round shape.

Given that fertility is dependent on correct and timely cuts, it is extremely important to maintain a good balance of vegetation.

Cabernet sauvignon

Cabernet sauvignon is a variety of black grapes known to be resistant to climate changes. It is one of the most precious black grape varieties. It is cultivated in almost every country producing wine; from Canadian valley Okanagan to Lebanon. Cabernet sauvignon is particularly recognizable in Bordeaux, where it is often mixed with Merlot or Cabernet Franc.

Despite its importance in the industry, it is a relatively new wine variety that was created by mixing Cabernet Franc and Sauvignon Blanc during the 17th century in southwestern France. Its popularity is often attributed to the simplicity of breeding – berries have thick skin, are relatively resistant to frost, rot and insects.

For many years now there has been no clarification of the origin of Cabernet Sauvignon, so it is surrounded by numerous myths. It is believed that the word “sauvignon” is derived from the French word meaning “wild”.

Cabernet Sauvignon is known for its vivid red color, full body and alcohol content above 13.5%. In some countries it contains up to 15% of alcohol. The smell is dominated by red berry fruit, more precisely reminding of blueberry and sour cherry. The wine is extremely harmonious, with light notes of tannin.

Cabernet Sauvignon is a wine that should be drunk alongside meals, taking into account its acidity, tannin and alcohol. There are no general rules, though it ideally pairs with various red meat dishes, with goulash, mature cheeses or meaty fish. Served at a temperature of 16-18 °C.

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