Julia WineryIrresistibles Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Irresistibles Cabernet Sauvignon
Pairings that work perfectly with Irresistibles Cabernet Sauvignon
Original food and wine pairings with Irresistibles Cabernet Sauvignon
The Irresistibles Cabernet Sauvignon of Julia Winery matches generally quite well with dishes of beef, lamb or spicy food such as recipes of autumn leaves, berber giblet frying pan or couscous without couscous maker.
Details and technical informations about Julia Winery's Irresistibles 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 Irresistibles Cabernet Sauvignon from Julia Winery are 2008, 0
Informations about the Julia Winery
The Julia Winery is one of of the world's greatest estates. It offers 7 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Galilee is an administrative and wine region in Northern Israel. Its name is perhaps most widely recognized in the context of Lake Galilee, via its associations with the Bible, but it is now steadily becoming known as a wine region. 'Water into wine' is not a New theme for the Galilee region as the story of the wedding at Cana, in which Jesus turns water into wine, is widely thought to have its origins here. The Galilee (Galil in Hebrew) is located in the northern most reach of the couunty, with Golan Heights to the east and the Coastal Plains to the west.
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.
