Winery Norman HardieSans Soufre Cabernet Franc Unfiltered
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 pork, poultry or beef.
Taste structure of the Sans Soufre Cabernet Franc Unfiltered from the Winery Norman Hardie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sans Soufre Cabernet Franc Unfiltered of Winery Norman Hardie in the region of Ontario is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Sans Soufre Cabernet Franc Unfiltered of Winery Norman Hardie in the region of Ontario often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Sans Soufre Cabernet Franc Unfiltered
Pairings that work perfectly with Sans Soufre Cabernet Franc Unfiltered
Original food and wine pairings with Sans Soufre Cabernet Franc Unfiltered
The Sans Soufre Cabernet Franc Unfiltered of Winery Norman Hardie matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of family potluck, broccoli gratin or rack of lamb with herbs.
Details and technical informations about Winery Norman Hardie's Sans Soufre Cabernet Franc Unfiltered.
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 Sans Soufre Cabernet Franc Unfiltered from Winery Norman Hardie are 2015, 0
Informations about the Winery Norman Hardie
The Winery Norman Hardie is one of of the world's great estates. It offers 18 wines for sale in the of Niagara Peninsula to come and discover on site or to buy online.
The wine region of Niagara Peninsula
Niagara Peninsula is the largest and most productive viticultural area in Canada, located on the Southern shores of Lake Ontario. It stretches roughly 55km (35 miles) between the eastern limits of Hamilton city in the west and the left bank of the Niagara River as it flows into Lake Ontario. The VQA covers over 13,000 acres (5,200 hectares) oand produces mainly cool Climate varieties such as Riesling, Chardonnay, Pinot Noir and Cabernet Franc. It also produces a large Volume of ice wine.
The wine region of Ontario
Ontario is the most populated and prolific wine producing province in Canada. The Long established wine industry here is centered around the Great Lakes of Erie and Ontario, where the continental Climate is moderated heavily by the large bodies of water. The majority of wines produced in Ontario are Dry table wines (around 60 percent are white and 40 percent red). They are mostly made from Riesling, Cabernet Franc, Chardonnay, and Pinot Noir.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
