Fainting Goat Vineyards & Winery1812 Red
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Malbec and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the 1812 Red of Fainting Goat Vineyards & Winery in the region of Georgia often reveals types of flavors of oak, black fruit.
Food and wine pairings with 1812 Red
Pairings that work perfectly with 1812 Red
Original food and wine pairings with 1812 Red
The 1812 Red of Fainting Goat Vineyards & Winery matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of spaghetti bolognese, rack of lamb in a salt crust or magret stuffed with foie gras.
Details and technical informations about Fainting Goat Vineyards & Winery's 1812 Red.
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 1812 Red from Fainting Goat Vineyards & Winery are 0, 2014
Informations about the Fainting Goat Vineyards & Winery
The Fainting Goat Vineyards & Winery is one of of the world's greatest estates. It offers 15 wines for sale in the of Georgia to come and discover on site or to buy online.
The wine region of Georgia
Historic cradle of the vine (8,000 years, UNESCO), 500+ native grapes. Signature Saperavi as a teinturier red: dense, deep reds with signature notes of black cherry, blackberry, plum, liquorice, leather, spices and a smoky touch, firm tannins and lively acidity - great ageing. Rkatsiteli in white (~45%), lively and structured (citrus, apricot, honey). The millennia-old qvevri tradition (buried jars): "ambers" on skins with notes of dried fruits, walnut, black tea.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
