Winery Pacific BreezeKiller Cab
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Killer Cab from the Winery Pacific Breeze
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Killer Cab of Winery Pacific Breeze in the region of California is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Killer Cab
Pairings that work perfectly with Killer Cab
Original food and wine pairings with Killer Cab
The Killer Cab of Winery Pacific Breeze matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of lomo saltado, irish stew or saddle of venison with fresh cream.
Details and technical informations about Winery Pacific Breeze's Killer Cab.
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 Killer Cab from Winery Pacific Breeze are 0
Informations about the Winery Pacific Breeze
The Winery Pacific Breeze is one of of the world's greatest estates. It offers 31 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
