Winery Art WineArgument Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Argument Cabernet Sauvignon
Pairings that work perfectly with Argument Cabernet Sauvignon
Original food and wine pairings with Argument Cabernet Sauvignon
The Argument Cabernet Sauvignon of Winery Art Wine matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with guinness, trapper's barbecue or lamb shoulder confit.
Details and technical informations about Winery Art Wine's Argument 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 Argument Cabernet Sauvignon from Winery Art Wine are 0
Informations about the Winery Art Wine
The Winery Art Wine is one of of the world's greatest estates. It offers 3 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
Wine heart of Serbia, mosaic vineyards between 200-500 m on the Morava valleys. Signature Prokupac, an autochthonous grape documented since the 14th c. : deep ruby reds with signature notes of red fruits (cherry, raspberry), sweet spices, dried herbs and a peppery touch, balanced tannins and a fresh palate — a Serbian identity. Also dense, fleshy Vranac (blackberry, leather), aromatic Tamjanika (local Muscat).
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
