Exploring Wine Grapes: The Ruby Cabernet

To understand wine, it helps to explore the grapes that are used in wine making. One of the most widely used varieties is the Ruby Cabernet Grape. This grape is a hybrid of two different varieties. The Cabernet which may already be familiar to you was used for flavor and a grape from the South of France called Carignan was chosen for it’s resistance to high heat. The Ruby Cabernet was created specifically to withstand the California heat by a Dr. Harold Olmo out of UC Davis in the 1930s.

The truth is, though you might not have been aware of it, you probably already have had wine made from the Ruby Cabernet. It is widely used in blends of inexpensive bulk wines. Its high tannin levels make it an ideal addition to balance out and mellow wine that is more acidic.

Interestingly enough, though bred for the California climate, this grape is grown more widely in South Africa and the wine producing regions of South America. California does still grow this vine, but the grapes tend to raisin up more here than in other regions under the inferno levels of heat and sun. When grown in slightly less Hades-esque circumstances or under a canopy that provides some shade, this grape yields a richer, rounder flavor with deep cherry notes.

Wines made with Ruby Cabernet go well with summer BBQ fare and rich foods with heavy sauces. Strong flavors are supported well by the deep dried fruit flavors found in Ruby Cabernets.