Winery Cava QuintanillaReserve 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 lamb.
Taste structure of the Reserve Cabernet Sauvignon from the Winery Cava Quintanilla
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Cabernet Sauvignon of Winery Cava Quintanilla in the region of Center is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Reserve Cabernet Sauvignon of Winery Cava Quintanilla in the region of Center often reveals types of flavors of black fruit.
Food and wine pairings with Reserve Cabernet Sauvignon
Pairings that work perfectly with Reserve Cabernet Sauvignon
Original food and wine pairings with Reserve Cabernet Sauvignon
The Reserve Cabernet Sauvignon of Winery Cava Quintanilla matches generally quite well with dishes of beef, lamb or poultry such as recipes of sweet and sour turkish dumpling soup (eksili köfte), lamb with masalé sauce and rice or special' tagliatelle carbonara.
Details and technical informations about Winery Cava Quintanilla's Reserve Cabernet Sauvignon.
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 Reserve Cabernet Sauvignon from Winery Cava Quintanilla are 2015, 0
Informations about the Winery Cava Quintanilla
The Winery Cava Quintanilla is one of of the world's great estates. It offers 14 wines for sale in the of Center to come and discover on site or to buy online.
The wine region of Center
Central Israel between Jerusalem and Tel Aviv, high-altitude vineyards (up to 1,000 m) in the Judean Hills, terra rossa over limestone and tufa, warm days and cool nights. Cabernet Sauvignon, Merlot and Syrah are the signature reds: elegant and structured with blackcurrant, blackberry, black cherry, Mediterranean garrigue and a mineral-calcareous hint, balanced tannins. Taut mineral Chardonnay, lively Sauvignon and ample Sémillon as refined whites. Emerging Pinot Noir.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
