Winery CulemborgCinsault - Shiraz - Ruby Cabernet
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Cinsault - Shiraz - Ruby Cabernet
Pairings that work perfectly with Cinsault - Shiraz - Ruby Cabernet
Original food and wine pairings with Cinsault - Shiraz - Ruby Cabernet
The Cinsault - Shiraz - Ruby Cabernet of Winery Culemborg matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish with vegetable tagliatelle, chaouia lamb or couscous from the sea.
Details and technical informations about Winery Culemborg's Cinsault - Shiraz - Ruby Cabernet.
Discover the grape variety: Ruby-cabernet
Deeply coloured, structured reds with a deep ruby robe, smooth tannins and preserved acidity under warm conditions, with aromas of blackcurrant, blackberry, plum, spice and blackcurrant-leaf herbal notes. Round palate, fruity finish. Productive and heat-tolerant, it produces high-volume reds in California (Central Valley), South Africa, Australia, Argentina, Mexico and Israel. Californian variety created in 1936 by Harold Olmo at UC Davis (Cabernet Sauvignon × Carignan).
Last vintages of this wine
The best vintages of Cinsault - Shiraz - Ruby Cabernet from Winery Culemborg are 0, 2012
Informations about the Winery Culemborg
The Winery Culemborg is one of of the world's great estates. It offers 16 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
