Winery GirolamoSer Guido Selection Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Ser Guido Selection Cabernet Sauvignon from the Winery Girolamo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ser Guido Selection Cabernet Sauvignon of Winery Girolamo in the region of Puglia is a powerful.
Food and wine pairings with Ser Guido Selection Cabernet Sauvignon
Pairings that work perfectly with Ser Guido Selection Cabernet Sauvignon
Original food and wine pairings with Ser Guido Selection Cabernet Sauvignon
The Ser Guido Selection Cabernet Sauvignon of Winery Girolamo matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini with port sauce, tagliatelle with seafood and saffron cream or lamb in a crown with spring vegetables.
Details and technical informations about Winery Girolamo's Ser Guido Selection 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 Girolamo
The Winery Girolamo is one of of the world's great estates. It offers 61 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
