A grape varietal which certainly requires no introduction, Cabernet Sauvignon is not only the principal component of the great Bordeaux wines, but also reigns as the grape varietal most widely known for putting the U.S. on the wine making map. It is grown prolifically throughout America, perhaps at its best in Napa, Sonoma and Washington. Even though in this country we see many 100% varietally based wines, Cabernet Sauvignon is usually blended to add complexity and to round out the often tough-to-handle tannins which are characteristic of this wine. It should be full-bodied, rich, firmly structures and powerful. It is reserved in the bouquet, yet the tell-tale black currant, dark berry, cedar and vanilla (from oak barrels) often show themselves. When grown in a cool climate, it can smell of green pepper or olives, but beware of unripe fruit that can be weedy or even vegetal. Some of its popular grape blending companions include Merlot, Cabernet Franc, Malbec and Petit Verdot.
Slovenian wine is wine from the Central European country of Slovenia. Viticulture and winemaking has existed in this region since the time of the Celts and Illyrians tribes, long before the Romans would introduce winemaking to the lands of France, Spain and Germany. Today Slovenia has more than 40,000 wineries making 26.4 million gallons annually from the country's 59,300 acres of vineyards. About 75% of the country's production is white wine. Almost all of the wine is consumed domestically with only 2.6 million gallons a year being exported, mostly to the United States, Bosnia and Herzegovina, Croatia, Germany and Italy.
Most of the country's wine production falls under the classification of premium (vrhunsko) wine with less than 30% classified as basic table wine (namizno vino). Slovenia has three principal wine regions: Podravje, Posavje and Primorska.