Winery SatekKreibaum Bay Vintner's Reserve Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Kreibaum Bay Vintner's Reserve Cabernet Sauvignon
Pairings that work perfectly with Kreibaum Bay Vintner's Reserve Cabernet Sauvignon
Original food and wine pairings with Kreibaum Bay Vintner's Reserve Cabernet Sauvignon
The Kreibaum Bay Vintner's Reserve Cabernet Sauvignon of Winery Satek matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick beef bourguignon, ghormeh sabzi (iranian herbed lamb stew) or empanadas de carne (argentina).
Details and technical informations about Winery Satek's Kreibaum Bay Vintner's Reserve 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.
Informations about the Winery Satek
The Winery Satek is one of of the world's great estates. It offers 26 wines for sale in the of Indiana to come and discover on site or to buy online.
The wine region of Indiana
Indiana is a state in the American Midwest, located between Michigan to the North and Kentucky to the South. The state covers 36,500 square miles (95,000 km²) of fertile plains and shallow valleys, well suited to fruit and grain production. Vineyards are largely planted to French-American Hybrid varieties, with a growing interest in those less susceptible to the challenges of a hot, humid Climate. Chambourcin, Marechal Foch, Catawba and Vidal Blanc are common here.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
