Winery AlpsMusée du Vin Limited Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Musée du Vin Limited Cabernet Sauvignon
Pairings that work perfectly with Musée du Vin Limited Cabernet Sauvignon
Original food and wine pairings with Musée du Vin Limited Cabernet Sauvignon
The Musée du Vin Limited Cabernet Sauvignon of Winery Alps matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef stew with white wine, marinated leg of lamb with herbs or chicken tikka massala.
Details and technical informations about Winery Alps's Musée du Vin Limited Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Musée du Vin Limited Cabernet Sauvignon from Winery Alps are 0
Informations about the Winery Alps
The Winery Alps is one of of the world's great estates. It offers 66 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
