Meranda Nixon WineryOhio River Valley Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Ohio River Valley Cabernet Sauvignon
Pairings that work perfectly with Ohio River Valley Cabernet Sauvignon
Original food and wine pairings with Ohio River Valley Cabernet Sauvignon
The Ohio River Valley Cabernet Sauvignon of Meranda Nixon Winery matches generally quite well with dishes of beef, lamb or spicy food such as recipes of steak tartare, leg of lamb in braillouse or caramelized lamb mice.
Details and technical informations about Meranda Nixon Winery's Ohio River Valley 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 Ohio River Valley Cabernet Sauvignon from Meranda Nixon Winery are 0
Informations about the Meranda Nixon Winery
The Meranda Nixon Winery is one of of the world's greatest estates. It offers 8 wines for sale in the of Ohio to come and discover on site or to buy online.
The wine region of Ohio
Midwestern wine state tempered by the Great Lakes, a cool climate. Signature Grand River Valley Riesling: chiselled, precise whites with signature notes of citrus, white peach, green apple, white flowers and a mineral touch, crisp acidity — compared to the neighbouring Finger Lakes. Buttery Chardonnay, fine silky Pinot Noir, peppery-raspberry Cabernet Franc. Also sweet Vidal Blanc hybrids, Catawba, Concord.
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.
