Winery CadenceCoda
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Petit Verdot and the Merlot.
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 veal.
The Coda of the Winery Cadence is in the top 10 of wines of Red Mountain.
Taste structure of the Coda from the Winery Cadence
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Coda of Winery Cadence in the region of Washington is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Coda of Winery Cadence in the region of Washington often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Coda
Pairings that work perfectly with Coda
Original food and wine pairings with Coda
The Coda of Winery Cadence matches generally quite well with dishes of beef, pasta or veal such as recipes of chicken, beef and lamb couscous (morocco), lasagne with two salmons or sauté of veal with corsican style.
Details and technical informations about Winery Cadence's Coda.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Coda from Winery Cadence are 2018, 2014, 2017, 2015 and 2012.
Informations about the Winery Cadence
The Winery Cadence is one of of the world's greatest estates. It offers 8 wines for sale in the of Red Mountain to come and discover on site or to buy online.
The wine region of Red Mountain
Prestigious sub-AVA of the Yakima Valley (Washington) within the Columbia Valley: signature dominant Cabernet Sauvignon as king red (60% of plantings, clone 8) — dense, concentrated reds with intense black fruits, black cherry and blackcurrant, powerful tannins and an age-worthy structure. Fleshy, deep Syrah with aromas of blackberry, black pepper and smoked meat. Small thick-skinned berries, a 40 F thermal swing preserving acidity. Cabernet Franc, Merlot and Malbec in blends.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
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.
