Winery Blue RidgeCabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Cabernet Sauvignon of the Winery Blue Ridge is in the top 20 of wines of Pennsylvania.
Wine flavors and olphactive analysis
On the nose the Cabernet Sauvignon of Winery Blue Ridge in the region of Pennsylvania often reveals types of flavors of non oak, oak or spices.
Food and wine pairings with Cabernet Sauvignon
Pairings that work perfectly with Cabernet Sauvignon
Original food and wine pairings with Cabernet Sauvignon
The Cabernet Sauvignon of Winery Blue Ridge matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef luc lake, giouvetsi (greek dish) or tuscan linguine.
Details and technical informations about Winery Blue Ridge's Cabernet Sauvignon.
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 from Winery Blue Ridge are 0
Informations about the Winery Blue Ridge
The Winery Blue Ridge is one of of the world's greatest estates. It offers 24 wines for sale in the of Pennsylvania to come and discover on site or to buy online.
The wine region of Pennsylvania
Historic East Coast vineyard (planted from 1683 by William Penn). Cabernet Franc as flagship: fresh, peppery reds with notes of raspberry, ripe bell pepper, violet and fresh herbs, supple tannins. Colourful, fruity Chambourcin hybrid (cherry, plum), off-dry Vidal Blanc with exotic fruit, aromatic Traminette (rose, lychee). Also mineral Riesling and Chardonnay.
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.
