Winery Les Celliers de Haute CroixCuvèe Eternis Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cuvèe Eternis Cabernet Sauvignon
Pairings that work perfectly with Cuvèe Eternis Cabernet Sauvignon
Original food and wine pairings with Cuvèe Eternis Cabernet Sauvignon
The Cuvèe Eternis Cabernet Sauvignon of Winery Les Celliers de Haute Croix matches generally quite well with dishes of beef, pasta or veal such as recipes of navarin of the sea da gigi, pasta with 4 cheese sauce or tête de veau sauce moi.
Details and technical informations about Winery Les Celliers de Haute Croix's Cuvèe Eternis 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.
Informations about the Winery Les Celliers de Haute Croix
The Winery Les Celliers de Haute Croix is one of of the world's great estates. It offers 270 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
