Winery La RonciereAlpaca Shiraz - Cabernet
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Alpaca Shiraz - Cabernet from the Winery La Ronciere
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alpaca Shiraz - Cabernet of Winery La Ronciere in the region of Central Valley is a powerful.
Food and wine pairings with Alpaca Shiraz - Cabernet
Pairings that work perfectly with Alpaca Shiraz - Cabernet
Original food and wine pairings with Alpaca Shiraz - Cabernet
The Alpaca Shiraz - Cabernet of Winery La Ronciere matches generally quite well with dishes of beef, lamb or poultry such as recipes of couscous without couscous maker, couscous of meat and fish or fried chicken.
Details and technical informations about Winery La Ronciere's Alpaca Shiraz - Cabernet.
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 Alpaca Shiraz - Cabernet from Winery La Ronciere are 0
Informations about the Winery La Ronciere
The Winery La Ronciere is one of of the world's great estates. It offers 70 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
