Winery Carta ViejaKidia Reserva 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 game (deer, venison).
The Kidia Reserva Cabernet Sauvignon of the Winery Carta Vieja is in the top 20 of wines of Maule Valley.
Taste structure of the Kidia Reserva Cabernet Sauvignon from the Winery Carta Vieja
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kidia Reserva Cabernet Sauvignon of Winery Carta Vieja in the region of Central Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Kidia Reserva Cabernet Sauvignon of Winery Carta Vieja in the region of Central Valley often reveals types of flavors of oak, tree fruit or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Kidia Reserva Cabernet Sauvignon
Pairings that work perfectly with Kidia Reserva Cabernet Sauvignon
Original food and wine pairings with Kidia Reserva Cabernet Sauvignon
The Kidia Reserva Cabernet Sauvignon of Winery Carta Vieja matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail with seed sauce, lamb in a crown with spring vegetables or rabbit fillet with mustard.
Details and technical informations about Winery Carta Vieja's Kidia Reserva Cabernet Sauvignon.
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 Kidia Reserva Cabernet Sauvignon from Winery Carta Vieja are 2019, 2018, 2013, 2016 and 0.
Informations about the Winery Carta Vieja
The Winery Carta Vieja is one of of the world's great estates. It offers 79 wines for sale in the of Maule Valley to come and discover on site or to buy online.
The wine region of Maule Valley
Maule Valley is the largest wine-producing region in Chile other than the Central Valley, of which it is a Part. It has 75,000 acres (30,000ha) under Vine, and has traditionally been associated with quantity rather than quality. But this is rapidly changing – the bulk-producing Pais vine is gradually being replaced with more international varieties such as Cabernet Sauvignon and Carmenère, and careful winemaking practices are being employed to make some world-class red wines from old-vine Carignan. The Central Valley itself runs between the Andes and the Coastal Mountains from the Chilean capital of Santiago in the North to the up-and-coming region of Bío Bío in the South.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
