Winery BarsettiLodi Cabernet Sauvignon
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 Lodi Cabernet Sauvignon from the Winery Barsetti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lodi Cabernet Sauvignon of Winery Barsetti in the region of California is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Lodi Cabernet Sauvignon
Pairings that work perfectly with Lodi Cabernet Sauvignon
Original food and wine pairings with Lodi Cabernet Sauvignon
The Lodi Cabernet Sauvignon of Winery Barsetti matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of harira de mamie (moroccan soup), greek-style shepherd's pie or rabbit marinated with herbs and mustard.
Details and technical informations about Winery Barsetti's Lodi 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.
Informations about the Winery Barsetti
The Winery Barsetti is one of of the world's greatest estates. It offers 5 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
