The grape variety Cabernet Carol

Cabernet Carol is a relatively recent grape variety, created through the crossing of Cabernet Sauvignon and Solaris, combining classic Bordeaux character with disease resistance. Wines produced from Cabernet Carol display a vibrant aromatic profile, typically featuring ripe blackcurrant, blackberry, and plum, often complemented by notes of black cherry, gentle spice, and hints of tobacco and cocoa. On the palate, these wines are structured with firm yet balanced tannins, moderate to high acidity, and a medium to full body, showcasing both freshness and depth.

Cabernet Carol thrives in cooler-climate wine regions, particularly in Germany, Austria, and Switzerland, where it benefits from a long ripening period. Its resilience to fungal diseases has made it an attractive choice for sustainable and organic viticulture in these areas.

Wines made from Cabernet Carol are typically dry red wines, ranging from youthful and fruit-forward to more complex, barrel-aged expressions with superior ageing potential. Occasionally, it is also crafted into rosé styles.

Ideal food pairings include grilled red meats, roasted game, and hearty stews, as well as mature hard cheeses. Its versatility also allows it to pair exquisitely with dishes featuring earthy flavours, such as mushroom risotto or lentil casseroles.