Winery ShilohSod Reserve 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 lamb.
Taste structure of the Sod Reserve Cabernet Sauvignon from the Winery Shiloh
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sod Reserve Cabernet Sauvignon of Winery Shiloh in the region of Judean Hills is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sod Reserve Cabernet Sauvignon
Pairings that work perfectly with Sod Reserve Cabernet Sauvignon
Original food and wine pairings with Sod Reserve Cabernet Sauvignon
The Sod Reserve Cabernet Sauvignon of Winery Shiloh matches generally quite well with dishes of beef, lamb or poultry such as recipes of tournedos with foie gras, ghormeh sabzi (iranian herbed lamb stew) or peach and apricot chicken (about 270 calories).
Details and technical informations about Winery Shiloh's Sod Reserve 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.
Last vintages of this wine
The best vintages of Sod Reserve Cabernet Sauvignon from Winery Shiloh are 2015, 0, 2008
Informations about the Winery Shiloh
The Winery Shiloh is one of of the world's great estates. It offers 36 wines for sale in the of Judean Hills to come and discover on site or to buy online.
The wine region of Judean Hills
Qualitative heart of Israeli wine around Jerusalem, the country's first official AO (2020). Dense, structured reds with signature notes of ripe blackcurrant, blackberry, mint, eucalyptus, Mediterranean herbs and spice, firm tannins and freshness tightened by altitude. Cabernet Sauvignon and Merlot in Bordeaux blends. Also peppery Syrah, dense Petit Verdot.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
