Winery Book RoadCabernet Sauvignon (カベルネ・ソーヴィニヨン)
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Sauvignon (カベルネ・ソーヴィニヨン)
Pairings that work perfectly with Cabernet Sauvignon (カベルネ・ソーヴィニヨン)
Original food and wine pairings with Cabernet Sauvignon (カベルネ・ソーヴィニヨン)
The Cabernet Sauvignon (カベルネ・ソーヴィニヨン) of Winery Book Road matches generally quite well with dishes of beef, lamb or spicy food such as recipes of enchiladas franchouillards, lamb stew or sun wheat.
Details and technical informations about Winery Book Road's Cabernet Sauvignon (カベルネ・ソーヴィニヨン).
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 Cabernet Sauvignon (カベルネ・ソーヴィニヨン) from Winery Book Road are 0
Informations about the Winery Book Road
The Winery Book Road is one of of the world's greatest estates. It offers 20 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
