Winery WeinertPedro 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 lamb.
Taste structure of the Pedro Cabernet Sauvignon from the Winery Weinert
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pedro Cabernet Sauvignon of Winery Weinert in the region of Mendoza is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Pedro Cabernet Sauvignon
Pairings that work perfectly with Pedro Cabernet Sauvignon
Original food and wine pairings with Pedro Cabernet Sauvignon
The Pedro Cabernet Sauvignon of Winery Weinert matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef luc lake, canned cassoulet or breton galette with buckwheat flour.
Details and technical informations about Winery Weinert's Pedro 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 Pedro Cabernet Sauvignon from Winery Weinert are 2008, 0, 2012
Informations about the Winery Weinert
The Winery Weinert is one of of the world's great estates. It offers 51 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
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.
