Winery Elk RunCabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Cabernet Sauvignon of the Winery Elk Run is in the top 80 of wines of Maryland.
Wine flavors and olphactive analysis
On the nose the Cabernet Sauvignon of Winery Elk Run in the region of Maryland often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Cabernet Sauvignon
Pairings that work perfectly with Cabernet Sauvignon
Original food and wine pairings with Cabernet Sauvignon
The Cabernet Sauvignon of Winery Elk Run matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef stew provencal style, lamb tagine with vegetables and preserved lemons or chicken with maroilles.
Details and technical informations about Winery Elk Run's 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 Cabernet Sauvignon from Winery Elk Run are 2013, 0
Informations about the Winery Elk Run
The Winery Elk Run is one of of the world's greatest estates. It offers 22 wines for sale in the of Maryland to come and discover on site or to buy online.
The wine region of Maryland
East Coast US wine state with a marked Bordeaux profile. Star Cabernet Franc: fine, structured reds with signature notes of raspberry, blackcurrant, bell pepper, violet, fresh herbs and spice, supple tannins — a local success. Also firm Cabernet Sauvignon, round Merlot and dense Petit Verdot in blends. Precise Chardonnay, aromatic Viognier and emerging saline Albarino whites.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
