Winery Louise Dubois1885 Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
Food and wine pairings with 1885 Cabernet Sauvignon
Pairings that work perfectly with 1885 Cabernet Sauvignon
Original food and wine pairings with 1885 Cabernet Sauvignon
The 1885 Cabernet Sauvignon of Winery Louise Dubois matches generally quite well with dishes of beef, lamb or spicy food such as recipes of sautéed pork with pineapple, merguez with lentils or spicy chicken and mustard pie.
Details and technical informations about Winery Louise Dubois's 1885 Cabernet Sauvignon.
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 1885 Cabernet Sauvignon from Winery Louise Dubois are 2016, 2018
Informations about the Winery Louise Dubois
The Winery Louise Dubois is one of of the world's greatest estates. It offers 32 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
