Winery Elk RunCold Friday Vineyard Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cold Friday Vineyard Cabernet Sauvignon
Pairings that work perfectly with Cold Friday Vineyard Cabernet Sauvignon
Original food and wine pairings with Cold Friday Vineyard Cabernet Sauvignon
The Cold Friday Vineyard Cabernet Sauvignon of Winery Elk Run matches generally quite well with dishes of beef, lamb or spicy food such as recipes of romazava (madagascar), lamb mouse with onions and red wine or chicken curry (like in reunion island).
Details and technical informations about Winery Elk Run's Cold Friday Vineyard 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 Cold Friday Vineyard Cabernet Sauvignon from Winery Elk Run are 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: 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.
