Winery Frisky BeaverFrisky Cabernet
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Cabernet-Sauvignon.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Frisky Cabernet of Winery Frisky Beaver in the region of Ontario often reveals types of flavors of oak.
Food and wine pairings with Frisky Cabernet
Pairings that work perfectly with Frisky Cabernet
Original food and wine pairings with Frisky Cabernet
The Frisky Cabernet of Winery Frisky Beaver matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tongue in hot pickle sauce, ramadan berber soup (harira) or pumpkin and bacon pie.
Details and technical informations about Winery Frisky Beaver's Frisky Cabernet.
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 Frisky Cabernet from Winery Frisky Beaver are 2017, 0, 2018
Informations about the Winery Frisky Beaver
The Winery Frisky Beaver is one of of the world's greatest estates. It offers 8 wines for sale in the of Ontario to come and discover on site or to buy online.
The wine region of Ontario
World reference for Canadian Icewine: exceptional sweet wines from grapes frozen on the vine, golden colour, signature notes of candied apricot, mango, honey, citrus and exotic fruits, opulent sugar balanced by taut acidity (Vidal for fruit, Riesling for finesse). Cool-climate still wines: mineral, lively Riesling, precise Chardonnay, fine Pinot Noir (cherry, undergrowth), peppery Cabernet Franc. ~5,500 ha on the Niagara Peninsula between Lake Ontario and the escarpment, VQA.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
