Ruby Cabernet

Ruby Cabernet is a red grape variety that is used in wine production. It is a cross between Cabernet Sauvignon and Carignan, two popular grape varieties. The grape was first developed in 1936 by Dr. Harold Olmo at the University of California, Davis.

History

The Ruby Cabernet grape was created as part of a program at the University of California, Davis to develop grape varieties that could produce high quality wines in the hot climate of California's Central Valley. The goal was to combine the robustness and heat tolerance of the Carignan grape with the fine wine producing qualities of the Cabernet Sauvignon grape.

Characteristics

Ruby Cabernet grapes are small to medium in size and have a dark, almost black color. They are known for their high yield and resistance to diseases, making them a popular choice for growers in warmer climates. The wines produced from Ruby Cabernet are typically deep red in color and have a rich, full-bodied flavor with notes of blackcurrant, cherry, and spice. They are often used in blends to add color and body to other wines.

Cultivation

While Ruby Cabernet was initially developed for use in California, it has since been planted in many other wine producing regions around the world. It is particularly popular in Australia, South Africa, and Chile, where it is used both in blends and as a varietal wine.

Wine Production

In wine production, Ruby Cabernet is often blended with other grape varieties to enhance its color and flavor. It is also used to produce varietal wines, which are wines made primarily from a single named grape variety. These wines are typically full-bodied and rich in flavor, with a deep red color.

Food Pairing

Ruby Cabernet wines pair well with a variety of foods. They are particularly good with red meats, such as beef and lamb, as well as with hearty pasta dishes and strong cheeses.