Winery Cartlidge & BrowneRabid Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon 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.
Taste structure of the Rabid Red from the Winery Cartlidge & Browne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rabid Red of Winery Cartlidge & Browne in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rabid Red
Pairings that work perfectly with Rabid Red
Original food and wine pairings with Rabid Red
The Rabid Red of Winery Cartlidge & Browne matches generally quite well with dishes of beef, lamb or veal such as recipes of delicious bourguignon, lamb tagine with artichokes and dried tomatoes or tripe in the style of caen.
Details and technical informations about Winery Cartlidge & Browne's Rabid Red.
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 Rabid Red from Winery Cartlidge & Browne are 2008, 0
Informations about the Winery Cartlidge & Browne
The Winery Cartlidge & Browne is one of of the world's great estates. It offers 20 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
