Winery BufanuvolsEmporda Cainyenai Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Emporda Cainyenai Cabernet Sauvignon from the Winery Bufanuvols
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Emporda Cainyenai Cabernet Sauvignon of Winery Bufanuvols in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Emporda Cainyenai Cabernet Sauvignon
Pairings that work perfectly with Emporda Cainyenai Cabernet Sauvignon
Original food and wine pairings with Emporda Cainyenai Cabernet Sauvignon
The Emporda Cainyenai Cabernet Sauvignon of Winery Bufanuvols matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef stew express, baked lamb neck on a bed of vegetables and grapes or chicken sautéed with cashew nuts (chinese).
Details and technical informations about Winery Bufanuvols's Emporda Cainyenai 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 Emporda Cainyenai Cabernet Sauvignon from Winery Bufanuvols are 0, 2014, 2013
Informations about the Winery Bufanuvols
The Winery Bufanuvols is one of of the world's greatest estates. It offers 4 wines for sale in the of Empordà to come and discover on site or to buy online.
The wine region of Empordà
Catalan DO of the northeast under the tramontana wind, between Figueres and the coast, schist and granite terroir. Fresh, gastronomic rosés are a recognised speciality: Garnatxa and Cariñena by saignée with notes of strawberry, raspberry, citrus, Mediterranean herbs and a marine saline touch. Supple reds of Garnatxa (cherry, garrigue) and Cariñena (blackberry, spice). Garnatxa de l'Empordà as oxidative natural sweet (fig, walnut, caramel).
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
