Winery Grendelmeier BannwartIl Blau
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Malbec.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Il Blau
Pairings that work perfectly with Il Blau
Original food and wine pairings with Il Blau
The Il Blau of Winery Grendelmeier Bannwart matches generally quite well with dishes of beef, lamb or spicy food such as recipes of melt-in-the-mouth pork tenderloin casserole, lamb tagine with prunes or moroccan kefta balls.
Details and technical informations about Winery Grendelmeier Bannwart's Il Blau.
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 Il Blau from Winery Grendelmeier Bannwart are 2018, 2016, 0
Informations about the Winery Grendelmeier Bannwart
The Winery Grendelmeier Bannwart is one of of the world's greatest estates. It offers 15 wines for sale in the of Graubünden to come and discover on site or to buy online.
The wine region of Graubünden
Wine canton of eastern German-speaking Switzerland (Grisons), 423 ha at the heart of the Bündner Herrschaft (Fläsch, Maienfeld, Malans, Jenins). Signature Pinot Noir (Blauburgunder, >70%): reds among the noblest in Switzerland, fine and silky with notes of cherry, raspberry, undergrowth, sweet spices and a limestone mineral touch, delicate tannins - compared to the great Burgundies. Schistous limestone soils, a climate tempered by the foehn (warmest area of German-speaking Switzerland).
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
