Also known as: Cabernet Sauvignon, Bouche, Bouchet, Petit Cabernet, Petite Vidure, Sauvignon Rouge and Vidure.
Characteristics: Produce heavy, dry, full, robust, deep wine that may be bitter and/or musty. Flavors of cherry, raspberry, blackberry, pepper, spice, chocolate, tea, oak, black currant, mint, cedar, tobacco, green pepper, olive, wood, cedar, vanilla, and is typically high in tannins.
Ageing: Remarkable ageing potential. Benefits from oak ageing, average of 18 months to 10 years. Ageing will soften the heavy tannins.
Serving temperature: Serve at a temperature of 60º-65º F.
Food pairings: Roasted meats, Creole (steak), heavy stews, beef, lamb, goose, duck breast, gyros, meat Tandoori, meat Tajines, mussels, pasta, veal pâté, pork pâté, pheasant, pizza, brie, cheddar, chicken, salad with bitter greens, high seasoned tomato sauce dishes, parsley, and chocolate.