Winery Preston RidgeVineyard New York Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Vineyard New York Cabernet Sauvignon
Pairings that work perfectly with Vineyard New York Cabernet Sauvignon
Original food and wine pairings with Vineyard New York Cabernet Sauvignon
The Vineyard New York Cabernet Sauvignon of Winery Preston Ridge matches generally quite well with dishes of beef, lamb or spicy food such as recipes of homemade beef stew, leg of lamb brissac (leftover leg of lamb) or silvia's quick wolf fillet.
Details and technical informations about Winery Preston Ridge's Vineyard New York 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.
Last vintages of this wine
The best vintages of Vineyard New York Cabernet Sauvignon from Winery Preston Ridge are 0
Informations about the Winery Preston Ridge
The Winery Preston Ridge is one of of the world's great estates. It offers 16 wines for sale in the of New York to come and discover on site or to buy online.
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
