Cabernet blanc

Cabernet Blanc is a white grape variety that is a cross between Cabernet Sauvignon and an unknown variety of white grape. It was first bred in Switzerland by Swiss grape breeder Valentin Blattner in 1991.

History

The Cabernet Blanc grape was created by Valentin Blattner, a Swiss grape breeder, in 1991. Blattner is known for his work in creating disease-resistant grape varieties. The parentage of Cabernet Blanc includes the well-known red grape variety, Cabernet Sauvignon, and an unknown white grape variety.

Characteristics

Cabernet Blanc is a hardy grape variety that is resistant to many common grape diseases, including powdery mildew and botrytis. This makes it a popular choice for organic and biodynamic winemakers.

The grape produces wines that are full-bodied and aromatic, with a high acidity level. The wines often have flavors of green pepper, grass, and citrus fruits, similar to those found in Sauvignon Blanc wines.

Viticulture

Cabernet Blanc is grown in several countries around the world, including Switzerland, Germany, and the Netherlands. It is also found in some parts of the United States. The grape is typically harvested in late September or early October.

Wine Production

Cabernet Blanc wines are typically fermented in stainless steel tanks to preserve their fresh, fruity flavors. Some winemakers choose to age the wines in oak barrels to add complexity and additional flavors.

Food Pairing

Cabernet Blanc wines are versatile and can be paired with a variety of foods. They are particularly well-suited to dishes with strong flavors, such as spicy Asian cuisine, strong cheeses, and seafood.

See Also

• List of grape varieties
• Swiss wine
• German wine
• Dutch wine