Winery Kleine ParysJacob Selection Cape Blend
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Petit Verdot and the Pinotage.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Jacob Selection Cape Blend from the Winery Kleine Parys
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jacob Selection Cape Blend of Winery Kleine Parys in the region of Western Cape is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Jacob Selection Cape Blend of Winery Kleine Parys in the region of Western Cape often reveals types of flavors of black fruit.
Food and wine pairings with Jacob Selection Cape Blend
Pairings that work perfectly with Jacob Selection Cape Blend
Original food and wine pairings with Jacob Selection Cape Blend
The Jacob Selection Cape Blend of Winery Kleine Parys matches generally quite well with dishes of beef, game (deer, venison) or poultry such as recipes of tata simone's dumplings, duck breast with spices, roasted figs with honey and port or nachos (chicken).
Details and technical informations about Winery Kleine Parys's Jacob Selection Cape Blend.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Jacob Selection Cape Blend from Winery Kleine Parys are 2011, 0, 2009
Informations about the Winery Kleine Parys
The Winery Kleine Parys is one of of the world's greatest estates. It offers 16 wines for sale in the of Paarl to come and discover on site or to buy online.
The wine region of Paarl
The wine region of Paarl is located in the region of Coastal Region of Western Cape of South Africa. Wineries and vineyards like the Domaine Vilafonté or the Domaine La Motte Wine Estate produce mainly wines red, white and sweet. The most planted grape varieties in the region of Paarl are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Paarl often reveals types of flavors of butterscotch, prune or eucalyptus and sometimes also flavors of mocha, cranberry or strawberries.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
