Winery ArtesaCabernet Sauvignon Jacqueline's Vineyard Artisan
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Cabernet Sauvignon Jacqueline's Vineyard Artisan from the Winery Artesa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Sauvignon Jacqueline's Vineyard Artisan of Winery Artesa in the region of California is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Cabernet Sauvignon Jacqueline's Vineyard Artisan
Pairings that work perfectly with Cabernet Sauvignon Jacqueline's Vineyard Artisan
Original food and wine pairings with Cabernet Sauvignon Jacqueline's Vineyard Artisan
The Cabernet Sauvignon Jacqueline's Vineyard Artisan of Winery Artesa matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef with cider, lamb collar with mustard or duck breast with foie gras sauce.
Details and technical informations about Winery Artesa's Cabernet Sauvignon Jacqueline's Vineyard Artisan.
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 Cabernet Sauvignon Jacqueline's Vineyard Artisan from Winery Artesa are 2011, 0
Informations about the Winery Artesa
The Winery Artesa is one of of the world's great estates. It offers 89 wines for sale in the of Alexander Valley to come and discover on site or to buy online.
The wine region of Alexander Valley
Sonoma's warmest AVA on gravelly soils: signature Cabernet Sauvignon as king (>50% of plantings) — powerful, elegant reds with ripe black fruits, dry herbs and tobacco, velvety tannins and fresh acidity, long ageing. Bordeaux blends with Merlot, Cabernet Franc, Petit Verdot and Malbec for structure and complexity. Also old-vine Zinfandel, balanced Merlot and Chardonnay. AVA recognised in 1984 in the Russian River valley, ripe tannic identity.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
