Winery Deep WaterSea Island Red Blend
Red wine
This wine generally goes well with poultry, beef or lamb.
The Sea Island Red Blend of the Winery Deep Water is in the top 30 of wines of South Carolina.
Food and wine pairings with Sea Island Red Blend
Pairings that work perfectly with Sea Island Red Blend
Original food and wine pairings with Sea Island Red Blend
The Sea Island Red Blend of Winery Deep Water matches generally quite well with dishes of beef, lamb or spicy food such as recipes of cornish pasties, steamed lamb shoulder with cumin and coriander or roast doe in the oven.
Details and technical informations about Winery Deep Water's Sea Island Red Blend.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Sea Island Red Blend from Winery Deep Water are 0
Informations about the Winery Deep Water
The Winery Deep Water is one of of the world's greatest estates. It offers 10 wines for sale in the of South Carolina to come and discover on site or to buy online.
The wine region of South Carolina
Southeastern US state (Atlantic coast) with a hot, humid subtropical climate; wine industry dominated by native Muscadine and Scuppernong (Vitis rotundifolia) vines. Muscadine is the signature wine (white/rosé/red): sweet and fruity with intense banana, fresh grape, orange blossom and candy notes. The Upstate near the Blue Ridge grows vinifera: firm Cabernet Sauvignon, supple Merlot, Chardonnay and floral Viognier. Fruit wines also produced.
The word of the wine: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
