Winery Santa CarolinaEstrellas Cabernet Sauvignon Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Estrellas Cabernet Sauvignon Rosé
Pairings that work perfectly with Estrellas Cabernet Sauvignon Rosé
Original food and wine pairings with Estrellas Cabernet Sauvignon Rosé
The Estrellas Cabernet Sauvignon Rosé of Winery Santa Carolina matches generally quite well with dishes of beef, lamb or spicy food such as recipes of lamb skewers, couscous merguez or alsatian sauerkraut.
Details and technical informations about Winery Santa Carolina's Estrellas Cabernet Sauvignon Rosé.
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 Estrellas Cabernet Sauvignon Rosé from Winery Santa Carolina are 2019, 2013, 2018, 2016 and 0.
Informations about the Winery Santa Carolina
The Winery Santa Carolina is one of of the world's great estates. It offers 204 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
