Winery PaardendalCinsaut - Cabernet Sauvignon
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Cinsault.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cinsaut - Cabernet Sauvignon
Pairings that work perfectly with Cinsaut - Cabernet Sauvignon
Original food and wine pairings with Cinsaut - Cabernet Sauvignon
The Cinsaut - Cabernet Sauvignon of Winery Paardendal matches generally quite well with dishes of beef, lamb or spicy food such as recipes of shepherd's pie (quebec!), rice with paprika and merguez or hawaiian pizza.
Details and technical informations about Winery Paardendal's Cinsaut - Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cinsaut - Cabernet Sauvignon from Winery Paardendal are 2012, 2014, 2017, 2015 and 2013.
Informations about the Winery Paardendal
The Winery Paardendal is one of of the world's greatest estates. It offers 5 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
