Les Caves Saint-RonainLa Cuvée des Cardiniers Côtes-du-Rhône
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the La Cuvée des Cardiniers Côtes-du-Rhône from the Les Caves Saint-Ronain
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Cuvée des Cardiniers Côtes-du-Rhône of Les Caves Saint-Ronain in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with La Cuvée des Cardiniers Côtes-du-Rhône
Pairings that work perfectly with La Cuvée des Cardiniers Côtes-du-Rhône
Original food and wine pairings with La Cuvée des Cardiniers Côtes-du-Rhône
The La Cuvée des Cardiniers Côtes-du-Rhône of Les Caves Saint-Ronain matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef casserole, tunisian macaroni or pheasant casserole with cabbage.
Details and technical informations about Les Caves Saint-Ronain's La Cuvée des Cardiniers Côtes-du-Rhône.
Discover the grape variety: Oberlin noir
Colourful, simple reds with a deep purple robe, soft tannins and an airy palate, with black fruit aromas (blackcurrant, blackberry) and discreet herbal notes. Early-ripening and resistant. Grown mainly in Canada (Quebec, Ontario) and the north-eastern United States for rigorous continental climates. French black hybrid obtained in 1860 by Christian Oberlin in Colmar (gamay × millardet et grasset).
Last vintages of this wine
The best vintages of La Cuvée des Cardiniers Côtes-du-Rhône from Les Caves Saint-Ronain are 2015, 2014, 2017, 2016
Informations about the Les Caves Saint-Ronain
The Les Caves Saint-Ronain is one of of the world's great estates. It offers 209 wines for sale in the of Côtes-du-Rhône to come and discover on site or to buy online.
The wine region of Côtes-du-Rhône
Accessible reference for Mediterranean reds: dominant Grenache as king (≥50% in the south) - supple and fruity with notes of cherry, strawberry, garrigue, pepper and a touch of sweet spices, round tannins. Fleshy Syrah (blackcurrant, violet, black pepper), dense Mourvèdre, Cinsault and Carignan in support. In the north, racy, deep Syrah solo. Generous rosés and floral whites (Grenache Blanc, Clairette, Viognier).
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
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.
