# Talk:Cabernet Sauvignon

Some significant edits made to provide more depth and balance. 6 Jan 2005
Very significant, indeed. Well done; a welcome addition to Wikipedia's knowledge base of wine. Who was that masked wine writer? <wink> Keep going: you're on a roll! -- Alan W 04:41, 7 Jan 2005 (UTC)
If anyone here has taken a good picture of the grapes at a vineyard, please upload it. I can't find any non-copyright encumbered images 
of them. Cshay 09:02, 22 January 2006 (UTC)

I would say above all an isolated pic of the Cab clusters themselves that would go in the top right corner of the article. A second picture that would be nice is a Bordeaux bottle/label with a glass of wine. Agne 23:20, 22 August 2006 (UTC)

Cabernet redirects to this article.  Where does the word come from?  Is it a French word, a family name...?  --Trevor Burnham 00:23, 4 January 2007 (UTC)

Looking at the Cabernet Franc-page, it has a info-box on the right, with some key information. This seems like a good idea and I'd suggest we make such a box on all wines CS included. I won't do anything myself before I've heard you guys' opinion on the matter.--Nwinther (talk) 21:01, 13 February 2008 (UTC)

Oh you don't need to wait for us. Be bold and go for it. :) AgneCheese/Wine 21:34, 13 February 2008 (UTC)
How come I rarely have any success with that approach when it comes to the ladies?--Nwinther (talk) 13:22, 14 February 2008 (UTC)

Here are some of things that would go a long way towards getting this article up to B status.

Referencing. While not horrendous, there are entire sections without a single reference and a lot of important claims uncited.
More details in the Wine region section. Probably closer to Chardonnay. This is a major grape variety and its significance in certain regions should be discussed in more details. Currently only 3 sentences are dedicated to Bordeaux and one line to its place in the rest of France.
There should be some commentary on viticulture & winemaking (affinity to oak?) which could probably be combined to one section.
Aging, serving & food pairing section. All three fairly important topics to Cabernet. Maybe able to make into one section. AgneCheese/Wine 01:03, 18 February 2008 (UTC)

Wow, this is a great article. I'm not old enough to drink wine and I don't really plan to (goodness, I'm uncultured), but I learned a lot from this article. The article was well written, with a few minor mistakes that were easily dealt with, and very comprehensive. I don't have very much to pick on. My only suggestion is that more different sources are added in to prevent error from overreliance of one source. Otherwise, great job! bibliomaniac15 04:00, 11 March 2008 (UTC)

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There is a run-on sentence at end of the "Pairing with food" section:
"The wine can typically pair well with a variety of cheeses, such as cheddar, mozzarella and brie, full flavored or blue cheeses will typically compete too much with the flavors of Cabernet Sauvignon to be a complimentary pairing."
Should it instead say the following?
"The wine can typically pair well with a variety of cheeses, such as cheddar, mozzarella and brie.  Full-flavored or blue cheeses will typically compete too much with the flavors of Cabernet Sauvignon to be a complimentary pairing."
(I wasn't sure where the cutoff was between the two sentences.)  —Preceding unsigned comment added by 75.1.243.247 (talk) 03:51, 22 July 2008 (UTC) 

I'm confused: The page says Cabernet is sometimes allowed to macerate for several weeks before fermentation begins, but the wiki page on maceration describes the process as happening only during fermentation (or some time after fermentation stops). Matthew cargo (talk) 06:42, 24 November 2009 (UTC)

The maceration article talks about the most common practices, but obviously individual winemakers can do their own thing. The Cabernet page even alludes to the weeks long practice of maceration as being a "traditional" (i.e. past vs modern practice) where it says (emphasis mine) "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. The results of these long maceration periods are very tannic and flavorful wines that require years of aging. Wine producers that wish to make a wine more approachable within a couple of years will drastically reduce the maceration time to as a little as a few days." Obviously Bordeaux estates no longer shut down shop to take hunting holidays. AgneCheese/Wine 17:26, 24 November 2009 (UTC)

I was reading Cabernet Sauvignon and Merlot, and both refer to each other as having a lower global 'growth'. Which is right?
CS -  For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.[1]
Merlot - As of 2004, Merlot was estimated to be the third most grown variety at 260,000 hectares (640,000 acres) globally, with an increasing trend.[2] This put Merlot just behind Cabernet Sauvignon's 262,000 hectares (650,000 acres). —Preceding unsigned comment added by 119.234.128.240 (talk • contribs) 08:30, 13 January 2010

Well, the 2004 figures from Oxford Companion to Wine indicate that they are basically tied at 262,000 and 260,000 hectares, respectively. Both are increasing, so the leading position can have switched back and forth. I have not seen any more recent global figures for a whole range of grape varities from a reliable source than this estimate. Tomas e (talk) 10:38, 13 January 2010 (UTC)
Must there be a reference to "global warming" in every article?  Except for 2003, none of the recent growing seasons in Bordeaux was characterized by exceptional warmth.  I guess these nut cases will never give up.  Daver852 (talk)daver852  —Preceding undated comment added 03:44, 19 January 2010 (UTC). 

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