Winery Cape MarlinCape Red
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Cape Red of the Winery Cape Marlin is in the top 50 of wines of Western Cape.
Food and wine pairings with Cape Red
Pairings that work perfectly with Cape Red
Original food and wine pairings with Cape Red
The Cape Red of Winery Cape Marlin matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tagliata with truffle oil, purple leg of lamb with red wine and cranberries or californian sushi (reverse maki).
Details and technical informations about Winery Cape Marlin's Cape Red.
Discover the grape variety: Tardif
This is a very old grape variety in southwestern France, with "traces" found in the high Pyrenees, but also in the Atlantic Pyrenees and in the Gers. Virtually unknown in other French wine-producing regions, as well as abroad, it is registered in the Official Catalogue of Wine Grape Varieties, list A1. Tardif is certainly the ideal grape variety to combine with Tannat, especially when the latter is in the majority. The overall quality of its polyphenols is such as to compensate for the often harsh tannins of Tannat in young wines.
Last vintages of this wine
The best vintages of Cape Red from Winery Cape Marlin are 0
Informations about the Winery Cape Marlin
The Winery Cape Marlin is one of of the world's greatest estates. It offers 4 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
