Bodegas BudeguerCuatro Mil Reserva Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Cuatro Mil Reserva Cabernet Sauvignon from the Bodegas Budeguer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuatro Mil Reserva Cabernet Sauvignon of Bodegas Budeguer in the region of Mendoza is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuatro Mil Reserva Cabernet Sauvignon
Pairings that work perfectly with Cuatro Mil Reserva Cabernet Sauvignon
Original food and wine pairings with Cuatro Mil Reserva Cabernet Sauvignon
The Cuatro Mil Reserva Cabernet Sauvignon of Bodegas Budeguer matches generally quite well with dishes of beef, lamb or poultry such as recipes of german recipe for marinated meat: sauerbraten, lamb tagine with honey and onions or quiche without pastry.
Details and technical informations about Bodegas Budeguer's Cuatro Mil Reserva Cabernet Sauvignon.
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 Cuatro Mil Reserva Cabernet Sauvignon from Bodegas Budeguer are 2011, 0, 2010
Informations about the Bodegas Budeguer
The Bodegas Budeguer is one of of the world's great estates. It offers 38 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
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.
