Winery CardinalSloth Red Blend
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 veal.
Taste structure of the Sloth Red Blend from the Winery Cardinal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sloth Red Blend of Winery Cardinal in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sloth Red Blend
Pairings that work perfectly with Sloth Red Blend
Original food and wine pairings with Sloth Red Blend
The Sloth Red Blend of Winery Cardinal matches generally quite well with dishes of beef, lamb or veal such as recipes of small stuffed fish from nice, lamb with vermicelli or veal axoa (basque country).
Details and technical informations about Winery Cardinal's Sloth Red Blend.
Discover the grape variety: Merlot
Merlot 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 to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Winery Cardinal
The Winery Cardinal is one of of the world's greatest estates. It offers 4 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
