Winery Neethlingshof EstateThe Short Story Collection The Caracal Red Blend
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the The Short Story Collection The Caracal Red Blend from the Winery Neethlingshof Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Short Story Collection The Caracal Red Blend of Winery Neethlingshof Estate in the region of Western Cape is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the The Short Story Collection The Caracal Red Blend of Winery Neethlingshof Estate in the region of Western Cape often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with The Short Story Collection The Caracal Red Blend
Pairings that work perfectly with The Short Story Collection The Caracal Red Blend
Original food and wine pairings with The Short Story Collection The Caracal Red Blend
The The Short Story Collection The Caracal Red Blend of Winery Neethlingshof Estate matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of quick and easy monkfish tail, navarin of lamb or gigolette of rabbit.
Details and technical informations about Winery Neethlingshof Estate's The Short Story Collection The Caracal Red Blend.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of The Short Story Collection The Caracal Red Blend from Winery Neethlingshof Estate are 2020, 2005, 2019, 2018 and 2017.
Informations about the Winery Neethlingshof Estate
The Winery Neethlingshof Estate is one of of the world's greatest estates. It offers 35 wines for sale in the of Stellenbosch to come and discover on site or to buy online.
The wine region of Stellenbosch
The wine region of Stellenbosch is located in the region of Coastal Region of Western Cape of South Africa. We currently count 582 estates and châteaux in the of Stellenbosch, producing 3443 different wines in conventional, organic and biodynamic agriculture. The wines of Stellenbosch go well with generally quite well with dishes .
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
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)
