Winery Jean d'AlibertLes Carrieres Cabernet Sauvignon Réserve
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Les Carrieres Cabernet Sauvignon Réserve
Pairings that work perfectly with Les Carrieres Cabernet Sauvignon Réserve
Original food and wine pairings with Les Carrieres Cabernet Sauvignon Réserve
The Les Carrieres Cabernet Sauvignon Réserve of Winery Jean d'Alibert matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef fillet in a crust, pastasotto pepper merguez (risotto style pasta) or pasta with shrimp.
Details and technical informations about Winery Jean d'Alibert's Les Carrieres Cabernet Sauvignon Réserve.
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 Les Carrieres Cabernet Sauvignon Réserve from Winery Jean d'Alibert are 2016
Informations about the Winery Jean d'Alibert
The Winery Jean d'Alibert is one of of the world's greatest estates. It offers 99 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
