Winery CarvajalCobijado
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tempranillo and the Merlot.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Cobijado of the Winery Carvajal is in the top 90 of wines of Cádiz.
Taste structure of the Cobijado from the Winery Carvajal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cobijado of Winery Carvajal in the region of Andalousie is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Cobijado of Winery Carvajal in the region of Andalousie often reveals types of flavors of blackberry, non oak or earth and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Cobijado
Pairings that work perfectly with Cobijado
Original food and wine pairings with Cobijado
The Cobijado of Winery Carvajal matches generally quite well with dishes of beef, pasta or veal such as recipes of braciola (southern italy), spaghetti with tuna (real italian recipe) or pork chops with veal stock sauce.
Details and technical informations about Winery Carvajal's Cobijado.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cobijado from Winery Carvajal are 2015, 2014, 2013
Informations about the Winery Carvajal
The Winery Carvajal is one of of the world's greatest estates. It offers 4 wines for sale in the of Cádiz to come and discover on site or to buy online.
The wine region of Cádiz
Andalusian IGP around Jerez, Sanlúcar and Chiclana, mild Atlantic-influenced climate. Star soils: albariza (white chalky marl) and coastal sands. Still wines beyond Sherry. Whites: dry Palomino (apple, citrus, almond, salty iodine), floral Moscatel (grape, flowers), ample Pedro Ximénez, taut Chardonnay.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
