Domaine CornulusAntica Cabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Antica Cabernet Franc of Domaine Cornulus in the region of Valais often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Antica Cabernet Franc
Pairings that work perfectly with Antica Cabernet Franc
Original food and wine pairings with Antica Cabernet Franc
The Antica Cabernet Franc of Domaine Cornulus matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of fillet of beef with morels, alsatian sauerkraut or rabbit italian style.
Details and technical informations about Domaine Cornulus's Antica Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Antica Cabernet Franc from Domaine Cornulus are 2010, 0, 2011
Informations about the Domaine Cornulus
The Domaine Cornulus is one of of the world's great estates. It offers 77 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
