Winery IzutsuBarrel Ageing Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Barrel Ageing Cabernet Sauvignon
Pairings that work perfectly with Barrel Ageing Cabernet Sauvignon
Original food and wine pairings with Barrel Ageing Cabernet Sauvignon
The Barrel Ageing Cabernet Sauvignon of Winery Izutsu matches generally quite well with dishes of beef, lamb or spicy food such as recipes of empanadas de carne (argentina), lamb mice confit and melting carrots or lamb tagine with honey and onions.
Details and technical informations about Winery Izutsu's Barrel Ageing Cabernet Sauvignon.
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.
Last vintages of this wine
The best vintages of Barrel Ageing Cabernet Sauvignon from Winery Izutsu are 2014, 2012, 0, 2017 and 2015.
Informations about the Winery Izutsu
The Winery Izutsu is one of of the world's greatest estates. It offers 38 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
