Winery Terra AndinaSuyai Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Suyai Cabernet Sauvignon from the Winery Terra Andina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Suyai Cabernet Sauvignon of Winery Terra Andina in the region of Central Valley is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Suyai Cabernet Sauvignon
Pairings that work perfectly with Suyai Cabernet Sauvignon
Original food and wine pairings with Suyai Cabernet Sauvignon
The Suyai Cabernet Sauvignon of Winery Terra Andina matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef stew, lamb parmentine with eggplant and spices or saddle of venison with fresh cream.
Details and technical informations about Winery Terra Andina's Suyai 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.
Last vintages of this wine
The best vintages of Suyai Cabernet Sauvignon from Winery Terra Andina are 2010, 0
Informations about the Winery Terra Andina
The Winery Terra Andina is one of of the world's great estates. It offers 56 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
