Winery Nadine SaxerCabernet - Pinot
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Pinot noir.
This wine generally goes well with pork, poultry or beef.
The Cabernet - Pinot of the Winery Nadine Saxer is in the top 30 of wines of Schaffhausen.
Wine flavors and olphactive analysis
On the nose the Cabernet - Pinot of Winery Nadine Saxer in the region of Schaffhausen often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Cabernet - Pinot
Pairings that work perfectly with Cabernet - Pinot
Original food and wine pairings with Cabernet - Pinot
The Cabernet - Pinot of Winery Nadine Saxer matches generally quite well with dishes of beef, lamb or veal such as recipes of barbecued prime rib with coarse salt, shoulder of lamb stuffed with cognac or roast pork with prunes.
Details and technical informations about Winery Nadine Saxer's Cabernet - Pinot.
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 - Pinot from Winery Nadine Saxer are 2014, 2012, 2015, 0 and 2016.
Informations about the Winery Nadine Saxer
The Winery Nadine Saxer is one of of the world's greatest estates. It offers 20 wines for sale in the of Schaffhausen to come and discover on site or to buy online.
The wine region of Schaffhausen
Schaffhausen is a small canton (state) in northern Switzerland which for its Size produces a relatively large quantity of wine. Being the only Part of Switzerland to cross over the Rhein river, the canton of Schaffhausen is effectively an enclave of Switzerland in southern Germany, and this is Clear from the Germanic wine styles made here. Roughly 70 percent of Schaffhausen wine is red. As with many German regions today, including neighboring Baden, it is made almost entirely from Pinot Noir (Blauburgunder to the German-speaking population here), with a minor supporting role played by the crossings Diolinoir and Garanoir.
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.
