Winery Kobalt WinesCabernet Sauvignon Port (41.08N 08.40W)
Sweet wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Cabernet Sauvignon Port (41.08N 08.40W) of Winery Kobalt Wines in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Cabernet Sauvignon Port (41.08N 08.40W)
Pairings that work perfectly with Cabernet Sauvignon Port (41.08N 08.40W)
Original food and wine pairings with Cabernet Sauvignon Port (41.08N 08.40W)
The Cabernet Sauvignon Port (41.08N 08.40W) of Winery Kobalt Wines matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast pork with pineapple, merguez with lentils or shrimp and zucchini with curry and coconut milk.
Details and technical informations about Winery Kobalt Wines's Cabernet Sauvignon Port (41.08N 08.40W).
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 Cabernet Sauvignon Port (41.08N 08.40W) from Winery Kobalt Wines are 2010, 0, 2013
Informations about the Winery Kobalt Wines
The Winery Kobalt Wines is one of of the world's greatest estates. It offers 5 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
