Winery InglenookCabernet Sauvignon Four
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Cabernet Sauvignon Four from the Winery Inglenook
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Sauvignon Four of Winery Inglenook in the region of California is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Cabernet Sauvignon Four
Pairings that work perfectly with Cabernet Sauvignon Four
Original food and wine pairings with Cabernet Sauvignon Four
The Cabernet Sauvignon Four of Winery Inglenook matches generally quite well with dishes of beef, lamb or poultry such as recipes of wild boar with honey, lamb tagine with dried fruits or bacalhau a bras (portuguese cod).
Details and technical informations about Winery Inglenook's Cabernet Sauvignon Four.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Inglenook
The Winery Inglenook is one of of the world's great estates. It offers 79 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
