Winery Cream RidgeAmerican Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with American Cabernet Sauvignon
Pairings that work perfectly with American Cabernet Sauvignon
Original food and wine pairings with American Cabernet Sauvignon
The American Cabernet Sauvignon of Winery Cream Ridge matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pot roast, harira algerian soup or grilled pork ribs with barbecue sauce.
Details and technical informations about Winery Cream Ridge's American 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 American Cabernet Sauvignon from Winery Cream Ridge are 0
Informations about the Winery Cream Ridge
The Winery Cream Ridge is one of of the world's greatest estates. It offers 28 wines for sale in the of New Jersey to come and discover on site or to buy online.
The wine region of New Jersey
New Jersey is one of the smallest states in the United States, located on the Atlantic coast between New York to the North and Pennsylvania to the west. With its Rich agricultural history, the Garden State is a viable location for wineries and vineyards in an idyllic setting. The temperature, strongly moderated by the Atlantic Ocean, is suitable for Hybrid and vinifera grapes. Chardonnay, Cabernet Franc and Chambourcin are among the most important varieties planted in New Jersey.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
