Winery MoncaroCabernet Sauvignon Marche Elianto
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cabernet Sauvignon Marche Elianto from the Winery Moncaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Sauvignon Marche Elianto of Winery Moncaro in the region of Marche is a .
Food and wine pairings with Cabernet Sauvignon Marche Elianto
Pairings that work perfectly with Cabernet Sauvignon Marche Elianto
Original food and wine pairings with Cabernet Sauvignon Marche Elianto
The Cabernet Sauvignon Marche Elianto of Winery Moncaro matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (quebec!), spaghetti with salmon or sliced endives with ham.
Details and technical informations about Winery Moncaro's Cabernet Sauvignon Marche Elianto.
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 Cabernet Sauvignon Marche Elianto from Winery Moncaro are 0, 2011
Informations about the Winery Moncaro
The Winery Moncaro is one of of the world's great estates. It offers 96 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
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.
