Winery ArringtonKB 206
Red wine
This wine generally goes well with poultry, beef or lamb.
The KB 206 of the Winery Arrington is in the top 40 of wines of Tennessee.
Wine flavors and olphactive analysis
On the nose the KB 206 of Winery Arrington in the region of Tennessee often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with KB 206
Pairings that work perfectly with KB 206
Original food and wine pairings with KB 206
The KB 206 of Winery Arrington matches generally quite well with dishes of beef, lamb or spicy food such as recipes of shepherd's pie (quebec!), thiebou yappe from senegal (rice with lamb) or chicken fajitas.
Details and technical informations about Winery Arrington's KB 206.
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 KB 206 from Winery Arrington are 2016, 0
Informations about the Winery Arrington
The Winery Arrington is one of of the world's great estates. It offers 42 wines for sale in the of Tennessee to come and discover on site or to buy online.
The wine region of Tennessee
Wine state of the American Southeast, humid subtropical climate forcing native resistant grapes. Muscadine signature king grape: fruity accessible wines with signature notes of fresh grape, tropical fruits, white flowers and musky touch — often sweet or off-dry in typical Southern style. Vidal Blanc fresh hybrid (pear, citrus), Chambourcin supple red (cherry, spices), more structured Norton (blackberry, earth). 2 AVAs including Nine Lakes (2026).
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
