Winery Australian LegendInfamous 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 Infamous Cabernet Sauvignon from the Winery Australian Legend
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Infamous Cabernet Sauvignon of Winery Australian Legend in the region of Victoria is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Infamous Cabernet Sauvignon
Pairings that work perfectly with Infamous Cabernet Sauvignon
Original food and wine pairings with Infamous Cabernet Sauvignon
The Infamous Cabernet Sauvignon of Winery Australian Legend matches generally quite well with dishes of beef, lamb or poultry such as recipes of quick beef bourguignon, blanquette of lamb or old-fashioned chicken in a pot.
Details and technical informations about Winery Australian Legend's Infamous Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Infamous Cabernet Sauvignon from Winery Australian Legend are 2014, 0
Informations about the Winery Australian Legend
The Winery Australian Legend is one of of the world's greatest estates. It offers 2 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
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.
