Winery New School WineRevolution Cabernet Sauvignon
Red wine
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 Revolution Cabernet Sauvignon from the Winery New School Wine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Revolution Cabernet Sauvignon of Winery New School Wine in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Revolution Cabernet Sauvignon
Pairings that work perfectly with Revolution Cabernet Sauvignon
Original food and wine pairings with Revolution Cabernet Sauvignon
The Revolution Cabernet Sauvignon of Winery New School Wine matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fondue with broth, lamb tagine with prunes and dried fruits or rabbit with homemade mustard.
Details and technical informations about Winery New School Wine's Revolution Cabernet Sauvignon.
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.
Informations about the Winery New School Wine
The Winery New School Wine is one of of the world's greatest estates. It offers 12 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
