Winery Daniel BeldaCabernet Sauvignon Criança
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 Cabernet Sauvignon Criança from the Winery Daniel Belda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Sauvignon Criança of Winery Daniel Belda in the region of Valence is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cabernet Sauvignon Criança
Pairings that work perfectly with Cabernet Sauvignon Criança
Original food and wine pairings with Cabernet Sauvignon Criança
The Cabernet Sauvignon Criança of Winery Daniel Belda matches generally quite well with dishes of beef, lamb or poultry such as recipes of improved horse steak, lamb keftas or thai chicken with red curry and green curry in coconut milk.
Details and technical informations about Winery Daniel Belda's Cabernet Sauvignon Criança.
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 Cabernet Sauvignon Criança from Winery Daniel Belda are 2011, 0, 2009
Informations about the Winery Daniel Belda
The Winery Daniel Belda is one of of the world's great estates. It offers 30 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
