Domaine SoggaRéserve Privée Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
Food and wine pairings with Réserve Privée Cabernet Sauvignon
Pairings that work perfectly with Réserve Privée Cabernet Sauvignon
Original food and wine pairings with Réserve Privée Cabernet Sauvignon
The Réserve Privée Cabernet Sauvignon of Domaine Sogga matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fondue with broth, couscous merguez or chakchouka.
Details and technical informations about Domaine Sogga's Réserve Privée Cabernet Sauvignon.
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 Réserve Privée Cabernet Sauvignon from Domaine Sogga are 2014, 0
Informations about the Domaine Sogga
The Domaine Sogga is one of of the world's great estates. It offers 72 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Alpine wine prefecture of central Japan (Honshu), the 2nd national region, high-altitude vineyards (600-900 m). Signature Merlot of Kikyogahara: supple, precise reds with signature notes of plum, cherry, sweet herbs, cedar and a cocoa touch, round tannins and elegant freshness — rivalling the Bordeaux wines. Renowned broad, mineral Chardonnay, fine and silky Pinot Noir. Also historic hybrid grapes (Concord, Niagara).
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
