Winery Quintarelli GiuseppeVeneto Alzero Cabernet
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Cabernet-Sauvignon.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Veneto Alzero Cabernet of the Winery Quintarelli Giuseppe is in the top 10 of wines of Italy and in the top 10 of wines of Vénétie.
Taste structure of the Veneto Alzero Cabernet from the Winery Quintarelli Giuseppe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Veneto Alzero Cabernet of Winery Quintarelli Giuseppe in the region of Vénétie is a powerful.
Wine flavors and olphactive analysis
On the nose the Veneto Alzero Cabernet of Winery Quintarelli Giuseppe in the region of Vénétie often reveals types of flavors of cream, vegetal or cheese and sometimes also flavors of dark fruit, orange or graphite.
Food and wine pairings with Veneto Alzero Cabernet
Pairings that work perfectly with Veneto Alzero Cabernet
Original food and wine pairings with Veneto Alzero Cabernet
The Veneto Alzero Cabernet of Winery Quintarelli Giuseppe matches generally quite well with dishes of beef, pasta or lamb such as recipes of millet with gruyere cheese, pasta with chicken, peppers and mushrooms or tunisian haja.
Details and technical informations about Winery Quintarelli Giuseppe's Veneto Alzero Cabernet.
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 Veneto Alzero Cabernet from Winery Quintarelli Giuseppe are 2009, 1993, 2011, 1988 and 1990.
Informations about the Winery Quintarelli Giuseppe
The Winery Quintarelli Giuseppe is one of of the world's greatest estates. It offers 18 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Montbellet, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
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The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
