2.  Little requirement for soil type  Just make it deep and well draining  Needs heat to ripen  Susceptible to mildew  Thick skins provide protection against diseases

3.  Same thick skins allow for errors in handling  Skins macerate on juice for extended periods  Remontage as cap management  Warm fermentation extracts lots of color and tannin  Wine then needs aging to mellow tannin and color ▪ Aging often in oak – flavors match well

4.  Left Bank Bordeaux  The Medoc  Blended wines with Merlot and Cabernet Franc  Considered benchmark for Cabernet ▪ Classification of 1855

5.  Napa  Warmer region than Bordeaux  Developed fruit forward style  Australia  Area best suited is Coonawarra  Special terra rossa soils  Most transportable of all red grapes  Used around the world as the red grape to get industry going

6.  Young wines are dark and inky  Nose:  Black fruit and green vegetal component  Cedar or pencil shaving notes  Palate  Medium acid and high tannin  Concentrated fruit and long finish  Not much on middle palate

7.  Location determines some flavor notes  Unripe has notes of green bell peppers  Bordeaux – jam on hot rocks  Napa – sweet hay or alfalfa  Australia – eucalyptus  Aged wines get brickish toward rim  Develop tobacco, leather and dried fruit notes

8.  Meat wine  Best with roasted or grilled meat  Umami helps soften tannins  Old world styles better with rich food due to higher acidity  New world styles better with simpler dishes because of low acid and more fruit flavors