Winery ArtessaElements Cabernet Sauvignon
Red wine
This wine is a blend of 5 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Petit Verdot and the Merlot.
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 Elements Cabernet Sauvignon from the Winery Artessa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Elements Cabernet Sauvignon of Winery Artessa in the region of California is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Elements Cabernet Sauvignon
Pairings that work perfectly with Elements Cabernet Sauvignon
Original food and wine pairings with Elements Cabernet Sauvignon
The Elements Cabernet Sauvignon of Winery Artessa matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef with pepper, mouse of lamb with honey and thyme or cassoulet with duck confit.
Details and technical informations about Winery Artessa's Elements Cabernet Sauvignon.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Elements Cabernet Sauvignon from Winery Artessa are 2007, 0
Informations about the Winery Artessa
The Winery Artessa is one of of the world's greatest estates. It offers 3 wines for sale in the of California to come and discover on site or to buy online.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
