Domaine CadeillacCabernet Sauvignon - Syrah Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Sauvignon - Syrah Rosé
Pairings that work perfectly with Cabernet Sauvignon - Syrah Rosé
Original food and wine pairings with Cabernet Sauvignon - Syrah Rosé
The Cabernet Sauvignon - Syrah Rosé of Domaine Cadeillac matches generally quite well with dishes of beef, lamb or spicy food such as recipes of traditional flemish carbonades, pastasotto pepper merguez (risotto style pasta) or caramel pork.
Details and technical informations about Domaine Cadeillac's Cabernet Sauvignon - Syrah Rosé.
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 - Syrah Rosé from Domaine Cadeillac are 0
Informations about the Domaine Cadeillac
The Domaine Cadeillac is one of of the world's greatest estates. It offers 23 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
