Robert Young Estate WineryThomas Meek Cabernet Sauvignon
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 poultry, beef or game (deer, venison).
Taste structure of the Thomas Meek Cabernet Sauvignon from the Robert Young Estate Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Thomas Meek Cabernet Sauvignon of Robert Young Estate Winery in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Thomas Meek Cabernet Sauvignon
Pairings that work perfectly with Thomas Meek Cabernet Sauvignon
Original food and wine pairings with Thomas Meek Cabernet Sauvignon
The Thomas Meek Cabernet Sauvignon of Robert Young Estate Winery matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef with onions chinese style, ghormeh sabzi (iranian herbed lamb stew) or duck aiguillettes with basalmic.
Details and technical informations about Robert Young Estate Winery's Thomas Meek 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.
Informations about the Robert Young Estate Winery
The Robert Young Estate Winery is one of of the world's great estates. It offers 23 wines for sale in the of Alexander Valley to come and discover on site or to buy online.
The wine region of Alexander Valley
Sonoma's warmest AVA on gravelly soils: signature Cabernet Sauvignon as king (>50% of plantings) — powerful, elegant reds with ripe black fruits, dry herbs and tobacco, velvety tannins and fresh acidity, long ageing. Bordeaux blends with Merlot, Cabernet Franc, Petit Verdot and Malbec for structure and complexity. Also old-vine Zinfandel, balanced Merlot and Chardonnay. AVA recognised in 1984 in the Russian River valley, ripe tannic identity.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
