Winery Santa SarahBin 49 Cabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
The Bin 49 Cabernet Franc of the Winery Santa Sarah is in the top 10 of wines of Thracian Valley.
Food and wine pairings with Bin 49 Cabernet Franc
Pairings that work perfectly with Bin 49 Cabernet Franc
Original food and wine pairings with Bin 49 Cabernet Franc
The Bin 49 Cabernet Franc of Winery Santa Sarah matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef strogonoff, baked pork chops or cassoulet.
Details and technical informations about Winery Santa Sarah's Bin 49 Cabernet Franc.
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 Bin 49 Cabernet Franc from Winery Santa Sarah are 2011, 0
Informations about the Winery Santa Sarah
The Winery Santa Sarah is one of of the world's great estates. It offers 16 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
