The wine region of Central Valley is located in the region of California of United States. Wineries and vineyards like the Domaine Delta Block or the Domaine Terra Andina produce mainly wines red and white. The most planted grape varieties in the region of Central Valley are Cabernet-Sauvignon, Zinfandel and Carmenère, they are then used in wines in blends or as a single variety. On the nose of Central Valley often reveals types of flavors of cherry, strawberries or vanilla and sometimes also flavors of non oak, earth or oak.
In the mouth of Central Valley is a powerful with a nice balance between acidity and tannins. We currently count 17 estates and châteaux in the of Central Valley, producing 24 different wines in conventional, organic and biodynamic agriculture. The wines of Central Valley go well with generally quite well with dishes of beef, lamb or poultry.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
red wines from the region of Central Valley go well with generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef casserole, eggplant, lamb and goat lasagna or duck with vanilla (reunion island).
On the nose in the region of Central Valley often reveals types of flavors of cherry, non oak or earth and sometimes also flavors of oak, red fruit or blackberry. In the mouth in the region of Central Valley is a powerful with a nice balance between acidity and tannins.
