Cabernet Sauvignon is the world's most widespread red wine grape variety, which, according to modern DNA analyses, was obtained by crossing the Cabernet Franc and Sauvignon Blanc varieties. The moderate-continental climate, strongly influenced by the proximity of the Black Sea, with the characteristic breeze circulation, the relatively dry summer and the long and warm autumn, influence the development of specific characteristics of the variety in this region, making it suitable for PDO and PGI registration.

The grapes ripen in the second half of September. The vines have strong growth, high fertility and a satisfactory yield. It is not prone to combing and millerandage. It is sensitive to downy mildew and oidium. Grapes are practically resistant to gray rot. It has very good resistance to low winter temperatures and high recovery capacity.

Its leaf is medium-sized, five-lobed, thick, deeply cut, wider than long, folded upwards in a dish-like manner, reticulately wrinkled, slightly downy, downy-bristled below. The upper incisions are deep to very deep, closed, with a triangular opening. The lower cuts are shallower with the same shape. The caudal notch is deep, closed, most often with a transversely elliptical opening. Overall, the sheet appears heavily perforated. The bunch is small (9.7/6.5 cm), conical, sometimes with a wing, compact, weighing 80 to 100 g. Grain - small (11.7/11.8 mm), spherical, weighing 1.2 to 1.3 g. The skin is thick, tough, dark blue, with an abundant wax coating. Consistency - juicy. Taste - harmonious, at full ripeness a hint of blackberry can be detected.

The grapes are mainly suitable for the production of quality red wines. Under normal load and good cultivation, it accumulates 21-24% sugars, and titratable acidity 6.5-9 g/dm3. Varietal wines are characterized by a rich dark red color, good density and an intense aroma of small red fruits - blackcurrant, blackberry and mulberry. When aged in oak barrels, they develop a rich, complex aroma, with nuances of spices, oak, smoke, chocolate and cinnamon. Usually, wines reveal their maximum qualities after 3 to 10 years of aging.

The great full-bodied taste of Cabernet Sauvignon is best paired with meats. Lamb, beef, pork and veal are particularly suitable. The combination between venison and Cabernet Sauvignon is also outstanding. Of the birds, it is best to use duck meat. Cabernet Sauvignon goes perfectly with fattier meats because it is the fat in them that coats the palate and tongue, thus protecting the senses from the young and strong tannins of the wine.

To get a truly excellent combination between Cabernet Sauvignon and food, experts recommend adding black currants, mushrooms, roasted tomatoes, eggplant and olives to the main course. The best cheeses for wine are Parmesan, Camembert and Gorgonzola. The appropriate spices here are black pepper and the great balsamic vinegar, and from the herbs - rosemary, thyme, basil, oregano and mint.

The older the Cabernet gets, the less intense its flavor becomes. This means that strong reduced sauces will not be suitable for aged wines. A very important role in softening the taste of cabernet is played by walnuts, which soften the otherwise sharp impression of wine tannins.

The "Sea and Wine" project aims to raise awareness about the benefits of PDO and PGI registration, thereby increasing the competitiveness of wines from the Black Sea region.

More information can be found on the official website: www.sea-and-wine.com