Winery Del VinoSuprema
Red wine
This wine is a blend of 4 varietals which are the Cabernet-Sauvignon, the Sangiovese, the Tempranillo and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Suprema of Winery Del Vino in the region of New York often reveals types of flavors of oak, red fruit.
Food and wine pairings with Suprema
Pairings that work perfectly with Suprema
Original food and wine pairings with Suprema
The Suprema of Winery Del Vino matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish armorican style, lamb with masalé sauce and rice or flights in the wind à la provençale.
Details and technical informations about Winery Del Vino's Suprema.
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 Suprema from Winery Del Vino are 0, 2018
Informations about the Winery Del Vino
The Winery Del Vino is one of of the world's greatest estates. It offers 12 wines for sale in the of New York to come and discover on site or to buy online.
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
