Winery CucaoReserva Carmenère (CA)
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Reserva Carmenère (CA) from the Winery Cucao
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Carmenère (CA) of Winery Cucao in the region of Central Valley is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Reserva Carmenère (CA) of Winery Cucao in the region of Central Valley often reveals types of flavors of oak.
Food and wine pairings with Reserva Carmenère (CA)
Pairings that work perfectly with Reserva Carmenère (CA)
Original food and wine pairings with Reserva Carmenère (CA)
The Reserva Carmenère (CA) of Winery Cucao matches generally quite well with dishes of beef, pasta or lamb such as recipes of delicious bourguignon, pasta with tuna, garlic and lemon cream or lamb garam massala.
Details and technical informations about Winery Cucao's Reserva Carmenère (CA).
Discover the grape variety: Carmenère
Carménère is a grape variety of Bordeaux origin. It is the result of a cross between Cabernet Franc and Gros Cabernet. In France, it occupies only about ten hectares, but it is also grown in Chile, Peru, the Andes, California, Italy and Argentina. The leaves of the carmenere are shiny and revolute. Its berries are round and medium-sized. Carménère is susceptible to grey rot, especially in wet autumn. It can also be exposed to the risk of climatic coulure, which is why it is important to grow it on poor soil and in warm areas. Carménère is associated with an average second ripening period. This variety has only one approved clone, 1059. It can be vinified with Cabernet Sauvignon and Merlot. It produces a rich, highly coloured wine, which acquires character when combined with other grape varieties.
Informations about the Winery Cucao
The Winery Cucao is one of of the world's greatest estates. It offers 12 wines for sale in the of Colchagua Valley to come and discover on site or to buy online.
The wine region of Colchagua Valley
The wine region of Colchagua Valley is located in the region of Rapel Valley of Central Valley of Chile. We currently count 487 estates and châteaux in the of Colchagua Valley, producing 2420 different wines in conventional, organic and biodynamic agriculture. The wines of Colchagua Valley go well with generally quite well with dishes .
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
News related to this wine
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On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Mancey, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
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The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
