Winery Anders Frederik SteenI Prefer to be where I am
Red wine
This wine generally goes well with poultry, beef or lamb.
The I Prefer to be where I am of the Winery Anders Frederik Steen is in the top 50 of wines of Vin de France.
Wine flavors and olphactive analysis
On the nose the I Prefer to be where I am of Winery Anders Frederik Steen in the region of Vin de France often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with I Prefer to be where I am
Pairings that work perfectly with I Prefer to be where I am
Original food and wine pairings with I Prefer to be where I am
The I Prefer to be where I am of Winery Anders Frederik Steen matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef with panang curry (red curry), douez battata with cardoons (moroccan lamb stew) or lamb tagine with prunes.
Details and technical informations about Winery Anders Frederik Steen's I Prefer to be where I am.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of I Prefer to be where I am from Winery Anders Frederik Steen are 0, 2018
Informations about the Winery Anders Frederik Steen
The Winery Anders Frederik Steen is one of of the world's great estates. It offers 46 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
