Most of you may have heard of Malbec. Mostly coming from Argentina, this is a single varietal like Shiraz or Pinot Noir, and not a blend like I have often been asked.

The Malbec originally comes from France, where it is one of the 6 grapes authorized in the Bordeaux ‘blend’ (along with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot & Carmenère). It was imported in to the South Americas in the mid-19th Century by French agronomist Miguel Pouget. In Bordeaux, it was widely planted up until 1956, when a freak frost killed about 75% of the Malbec vines (they are more sensitive than the other 5). Winemakers decided then to replant using the Cabernet Sauvignon or Merlot, which now makes up over 70% of the appellation plantings.

Malbec is still the grape of reference in the some other areas, like in the South-West with the most famous ones coming from the village-appellation of Cahors which makes great, deeply dark color robust wines. It is also called Auxerrois or Pressac in the region, or Côt Noir in the Loire Valley, where they produce lighter fruitful wines.

The Malbec adapted very well to the dry environment of the Mendoza Valley in Argentina, where it was used to make very simple wines. Now, however, winemakers can have access to very old vines (some of over 100 years old) and can produce stunning premium wines!

If you like Malbec, you may also like: Merlot, Cabernet Sauvignon, Sangiovese, Tempranillo

Spain is a land of traditions. The same applies for their wines.

Many wineries were ageing their wines for a long period of time in old barrels, which created classic wines with delicate colors, slightly oxidized flavors of caramel, coffee and roasted nuts. Nowadays, some Bodegas tend to age their wines for a shorter amount of time, offering more fruity flavors and tannins. Also, a much higher percentage of new oak barrels are used, making these wines richer and more concentrated.

Depending on the region, the minimum ageing time can vary according to the level – those below are for the best regions, like La Rioja, Ribera Del Duero or Priorato:

Joven: Translates into ‘Young’. They are often labeled simply as Vino Tinto wine or Cosecha, which means ‘Vintage’. These wines have no or very little oak ageing, and are made to be drunk as soon as released.

Crianza: Aged for a minimum of 2 years, including at least 1 year in oak.

Reserva: Aged for a minimum of 3 years, including at least 1 year in oak.

Gran Reserva: Aged for a minimum of 5 years, including at least 2 years in oak. Gran Reserva wines are not made every year, only the vintages which present the best qualities and ageing potential.

In some countries, the Reserva appellation may not have any required ageing time. It may just be a special cuvee from the winery which spends some time in barrels. Some wineries will age their wines for much longer than the minimum requirement, with up to 10 years in oak barrels (maximum time authorized), and many more years in the bottles in their cellars; but only a handful of wineries still practice those methods as it is hardly compatible with today's market demands. One example is Marques De Murrieta, which decided to release their Gran Reserva vintage 1942 in 1983 after 41 years of slow ageing in their cellar!

Cabernet Sauvignon is one the most planted grapes varietals in the world and its popularity is not going to go away anytime soon. Its resistance and adaptability to different climates and terroirs, combined with its popularity, make it an easy-call for winemakers when choosing what to plant in their vineyards.

The varietal is part of the Bordeaux-blend range (along with Merlot,Cabernet Franc,Petit Verdot, Malbec, Carmenère), and comes originally from the region, where it was ‘created’ in the 17th Century. Yes, created! It is an offspring of the crossing between Cabernet Franc & Sauvignon Blanc, which are much older varietals.

 The Cabernet Sauvignons are usually full-bodied wines, with high tannins and good acidity which helps for ageing. The classic aromas range from cassis, black cherry, along with capsicum, green olive or herbs. Very often it will be blended to actually soften tannins that are too rich – Merlot is the most common, but in Tuscany, for example, it is blended with local favorite Sangiovese to create the ‘Super-Tuscans’.

If you like Cabernet Sauvignon, you may also like: Nero d’Avola, Tempranillo, Touriga Nacional, Aglianico or Carmenère.

Extra tip: The 'T' at the end of Cabernet is silent, so no need to pronounce it.

What's your favorite Cabernet Sauvignon?