Winery El CorazonFirst Crush Cabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the First Crush Cabernet Franc of Winery El Corazon in the region of Washington often reveals types of flavors of non oak, oak or black fruit.
Food and wine pairings with First Crush Cabernet Franc
Pairings that work perfectly with First Crush Cabernet Franc
Original food and wine pairings with First Crush Cabernet Franc
The First Crush Cabernet Franc of Winery El Corazon matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of alsatian bäckeoffe, quiche lorraine or marinated duck with honey and five spices.
Details and technical informations about Winery El Corazon's First Crush Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of First Crush Cabernet Franc from Winery El Corazon are 0
Informations about the Winery El Corazon
The Winery El Corazon is one of of the world's greatest estates. It offers 20 wines for sale in the of Wahluke Slope to come and discover on site or to buy online.
The wine region of Wahluke Slope
Warm well-drained Washington AVA (Columbia Valley, Grant County) facing south over the Columbia: Cabernet Sauvignon signature king red — opulent and ripe with notes of blackcurrant, black cherry, blackberry, chocolate, cedar and spice touch, round tannins and long finish. Dense savoury Syrah as companion (blackberry, blueberry, pepper, smoked meat). Fleshy Merlot also signature. AVA (2006), constant southern slope, deep aeolian sands, dry continental, ~20% of state harvest.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
