Winery Black AnklePasseggiata
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The Passeggiata of the Winery Black Ankle is in the top 10 of wines of Maryland.
Wine flavors and olphactive analysis
On the nose the Passeggiata of Winery Black Ankle in the region of Maryland often reveals types of flavors of earth, microbio or oak and sometimes also flavors of red fruit.
Food and wine pairings with Passeggiata
Pairings that work perfectly with Passeggiata
Original food and wine pairings with Passeggiata
The Passeggiata of Winery Black Ankle matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of homemade italian lasagna, moroccan lamb stew or duck breast with honey.
Details and technical informations about Winery Black Ankle's Passeggiata.
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 Passeggiata from Winery Black Ankle are 2011, 2018, 0, 2019
Informations about the Winery Black Ankle
The Winery Black Ankle is one of of the world's greatest estates. It offers 38 wines for sale in the of Maryland to come and discover on site or to buy online.
The wine region of Maryland
East Coast US wine state with a marked Bordeaux profile. Star Cabernet Franc: fine, structured reds with signature notes of raspberry, blackcurrant, bell pepper, violet, fresh herbs and spice, supple tannins — a local success. Also firm Cabernet Sauvignon, round Merlot and dense Petit Verdot in blends. Precise Chardonnay, aromatic Viognier and emerging saline Albarino whites.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
